Roasted Tomatoes

Roasted tomatoes, roasted vegetables, side dish recipe, Canada recipe, canada food,Canadian cuisineWith an abundance of summer tomatoes, this is a great way to have a wonderful side dish. Use your favorite variety and bring out the flavors of a warmed salsa on your plate.

• 4 medium ripe tomatoes, cut in half
• 2 Tbsp (30 mL) canola oil
• 1/4 cup (60 mL) finely chopped red onion
• 1 clove garlic, minced
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) 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

Place tomato halves on foil-lined baking sheet. Drizzle each half with canola oil.
In small bowl, combine red onion, garlic, salt, pepper and bread crumbs. Stir to combine ingredients. Sprinkle mixture over cut sides of the tomatoes.
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.

Yield: 6-8 servings.

Source: www.canolainfo.org

Nutritional Analysis:
Based on 8 servings
Calories 50
Fat 4 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 75 mg
Carbohydrates 3 g
Fibre 0 g
Protein 0 g
TOMATES RÔTIES
Tomates rôties

• 4 tomates moyennes, mûres, tranchées en deux
• 2 c. à table (30 mL) d’huile de canola
• 1/4 de tasse (60 mL) d’oignon rouge, finement coupé
• 1 gousse d’ail, émincée
• 1/2 c. à thé (2 mL) de sel
• 1/2 c. à thé (2 mL) de poivre
• 1/3 de tasse (75 mL) de chapelure de pain fraîche
• 1 c. à table (15 mL) de persil à feuilles plates, coupé fin
• 1 c. à table (15 mL) de basilic frais, coupé fin
• 1 c. à table (15 mL) d’origan frais, coupé fin

Placer les moitiés de tomates sur une plaque à biscuits recouverte de papier d’aluminium. Arroser légèrement chaque moitié d’huile de canola.
Dans un petit bol, combiner l’oignon rouge, l’ail, le sel, le poivre et la chapelure. Bien mélanger les ingrédients. Saupoudrer le mélange sur la surface coupée des tomates.
Rôtir les tomates à 350°F (180°C) pendant 45 à 60 minutes, ou jusqu’à ce que les tomates soient très tendres. Saupoudrer les fines herbes sur les tomates et servir immédiatement.

Rendement: 6 à 8 portions.

Source: www.canolainfo.org

Analyse nutritionnelle:
par portion (si divisé en 8 portions)
Calories 50
Lipides 4 g
Gras saturés 0 g
Cholestérol 0 mg
Sodium 75 mg
Glucides 3 g
Fibres 0 g
Protéines 0 g

Print Friendly, PDF & Email

Related Recipes

Many Salads, One Recipe

Having a basic recipe at your fingertips in the kitchen makes life so much easier. This 100% Canadian vinaigrette is one that lends itself to countless variations for your summer salads. Always begin with a natural sweetener to balance the acid – maple syrup, apple butter even a squirt of local honey.  Our Shop Like […]

Garden Pesto

This vibrant herb pesto is dairy-free and nut-free, almost reminiscent of an Argentinian chimichurri sauce, but with less tang, allowing the herbs to shine! By pulsing the herbs together and not over-mixing, you maintain a vibrant green colour.  Use it as a base for a fresh tomato salad or toss it with freshly cooked pasta.   […]

Peppery-spiced Steak with Southwestern Ontario Summer Sauté

Beside this great (and easy) steak recipe, we’re pairing a Southwestern Ontario Summer Sauté. It’s a simple side-dish that’s supremely local with all the ingredients being sourced in SW Ontario, even the salt. It’s a perfect market-fresh pairing with the steak rubbed either with a Cajun spice mix or one you make in your own […]

Food Day Canada placeholder image

Tangy Herb Potato Salad with Asparagus

Atlantic Canada grows amazing potatoes…that’s why much of Agriculture and Agri-Food Canada’s research is done there. This recipe, one provided by Taste of Nova Scotia, uses some of the finest ingredients of the Province.  2 + 1/2 kg baby or fingerling potato 14 asparagus spears, cut into small angular pieces 2 tsp. grainy Dijon 2 […]