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Roasted Tomatoes

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) 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.
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