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Roasted tomatoes

This wonderful side dish is a great way to use up the last of the season’s harvest. Roasting brings out the flavours of a warmed salsa.
Recipe and photo provided by CanolaInfo.org

8 servings  / 1 hr 10 min

Prep 10 min / Cook 60 min

Ingredients
  • 4 medium ripe tomatoes, cut in half
  • 2 tbsp (25 ml) canola oil
  • 1/4 cup (50 ml) finely chopped red onion
  • 1 clove garlic, minced
  • 1/2 tsp (2 ml) black pepper
  • 1/3 cup (75 ml) fresh bread crumbs
  • 1 tbsp (15 ml) chopped fresh flat leaf parsley
  • 1 tbsp (15 ml) chopped fresh basil
  • 1 tbsp (15 ml) chopped fresh oregano
Directions
  1. Place tomato halves on foil-lined baking sheet. Drizzle each half with canola oil.
  2. In small bowl, combine red onion, garlic, pepper and bread crumbs. Stir to combine ingredients. Sprinkle mixture over cut sides of the tomatoes.
  3. Roast tomatoes at 350 °F (180 °C) for 45-60 minutes, or until tomatoes are very tender. Sprinkle fresh herbs over tomatoes and serve immediately.
Nutritional info per serving (1 of 8)
  • Calories: 70
  • Protein: 1 g
  • Total Fat: 4 g
    Saturated Fat: 0 g
    Cholesterol: 0 mg
  • Carbohydrates: 8 g
    Fibre: 1 g
    Sugars: 3 g
    Added sugars 0 g
  • Sodium: 40 mg
  • Potassium: 15 mg