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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 4 |
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Directions: SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.
Formatted into MM by Ursula R. Taylor.
This is a useful side dish to have on a cold wintry night when tomatoes
are not at their best. The slow roasting at very low heat greatly improves
their flavor; by the end of the baking rime they are almost caramelized.
For an easy pasta sauce, double the recipe and process in a food
processor or blender.
Preheat oven to 300F (150C). Insert a whole garlic clove in the stem end
of each tomato. Place tomatoes stem end down on a small baking sheet
lightly sprayed with cooking spray. Spray tomatoes as well; sprinkle with
salt and pepper. Bake for 2 hours, until tomatoes begin to caramelize.
Remove from oven and transfer tomatoes to serving plates. Sprinkle with
fresh basil or parsley.
Makes 4 servings.
PER SERVING: calories 31, protein 1 g, carbohydrate 7 g, fat trace
(calories from fat, less than 1%), dietary fiber 1 g, cholesterol 0 mg,
sodium 146 mg, potassium 296 mg.
JOSLIN EXCHANGES: 1 vegetable.
| Ingredients:
4 Centiliter(s) Garlic, peeled Freshly ground pepper to
4 medium Ripe fresh tomatoes, about -taste 1 1/4 lbs. peeled (570 g) 2 tb Minced fresh basil OR
1/4 Teaspoon(s) Salt - optional (1.25 ml) |
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