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Roasted Tomatoes with Shallots
Source: dLife

Sweet and juicy roasted tomatoes with shallots and fresh herbs.

Prep Time: 20 minutes
Cook Time: 75 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 29.9
Total Carbs 4.0 g
Dietary Fiber 0.6 g
Sugars 2.1 g
Total Fat 1.4 g
Saturated Fat 0.2 g
Unsaturated Fat 0.1 g
Potassium 5.2 mg
Protein 0.6 g
Sodium 148.4 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  fresh tomatoes
0 1/2 tsp  salt
1 each  cooking spray
2 oz  medium shallots
1 tbsp  chopped parsley
1 tsp  fresh oregano
1 tsp  ground thyme
0 1/2 tsp  fresh rosemary
0 1/4 tsp  black pepper
2 tsp  olive oil
  1. Preheat oven to 350°F.
  2. Scoop seeds and pulp from tomatoes. Season cut sides of tomatoes with 1/4 teaspoon salt. Place skin side up on several layers of paper towels and let rest 20 minutes.
  3. Coat baking sheet with cooking spray.
  4. Move tomatoes prepared baking sheet, skin side down. Season with 1/4 teaspoon salt, shallot, parsley, oregano, thyme, rosemary, and pepper. Lightly drizzle oil over tomatoes and roast 1 hour and 15 minutes or until tomatoes are tender.

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