Provence-Style Tomatoes

1 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 1 h
140 calories/serving

Ingredients

4 tomatoes, large, ripe 1 kg
3 tbsp Parsley and Garlic Base 45 mL
2 1/2 tbsp olive oil 38 mL
2 tsp sugar 8 g
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

For good results, use only locally-grown, sun-ripened field tomatoes.

Method

  1. Preheat the oven to 120°C/250°F.
  2. Wash the tomatoes and wipe dry. Cut them in half crosswise and remove the seeds.
  3. Heat about one tablespoon of oil in a pan. Place the tomatoes into the pan, cut side up and cook over high heat about 3-4 min, until the tomatoes start to darken. Turn them and cook an additonal 3-4 min over low heat.
  4. Place the tomatoes in an ovenproof dish, cut side up. Add salt and pepper. Distribute the remaining oil, sugar, and Parsley and Garlic base to each half-tomato.
  5. Bake in the middle of the oven about 1 hour until the tomatoes are tender and caramelized. Serve hot, luke-warm or at room temperature.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

140

Fat

11 g

16 %

Saturated 1.5 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

10 mg

1 %

Carbohydrate

10 g

3 %

Fibre

3 g

10 %

Sugars

7 g

Net Carbs

7 g

Protein

2 g

Vitamin A

67 %

Vitamin C

50 %

Calcium

2 %

Iron

6 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin A, Vitamin E, Vitamin K
Good source of  :
Folacin, Potassium, Vitamin C
Source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Vitamin B1, Vitamin B6
Low  :
Saturated Fat, Sodium
Free  :
Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats 2
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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