Roasted Italian Tomatoes

Teresa Ambra

These succulent tomatoes use sweet onions, garlic, oregano, thyme, rosemary and chives and are baked until they are perfectly plump and delicious. Great holiday side dish. Gluten free, vegan, low calorie, healthy and clean eating.

4.08 from 14 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 30

Total Time 1 50

Course Veggie Side Dish

Cuisine Italian

Servings

Calories 78 kcal

Equipment

1 18x26" cookie sheet pan
parchment paper
1 sharp knife to cut vegetables and herbs
measuring cups
measuring spoons
1 large mixing bowl
1 wooden spoon
1 spatula

Ingredients

20 roma tomatoes sliced in half lengthwise
1/2 cup olive oil
6 cloves garlic minced
1 large sweet onion or Vidalia onion, diced
1 tbsp. Italian seasoning
3/4 tsp. pink Himalayan sea salt
1 tbsp. granulated sugar
1/2 tsp. ground black pepper
2 tbsp. fresh oregano minced
2 tbsp. fresh thyme minced
2 tbsp.. fresh rosemary minced
2 tbsp. fresh chives snipped

Instructions

Line a large cookie sheet with parchment paper.
Place cut tomatoes, olive oil, garlic, onion, Italian seasoning, sugar, salt and pepper in a large mixing bowl.
Stir well to combine ingredients.
Place tomatoes cut-side-up on top of paper.
Spoon onion and drippings from bowl over top of each tomato as evenly as possible.
Remove oregano leaves, thyme leaves and rosemary from stems and mince.
Sprinkle over top of tomatoes.
Snip chives and add as desired.
Bake at 300° for about 1 hour.
Increase heat to 375° and roast for about 30 more minutes until tomatoes char or brown slightly.

Notes

Recipe adapted from Noshing with the Nolands.

[nutrition-label]

Nutrition

Calories: 78kcalCarbohydrates: 7gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 77mgPotassium: 223mgFiber: 2gSugar: 3gVitamin A: 733IUVitamin C: 13mgCalcium: 59mgIron: 1mg

Keyword casserole, gluten free, side dish, tomatoes, vegan, vegetable

Tried this recipe?Let us know how it was!