Broiled Oysters with Slow-Roasted Tomato Butter
Source: EatingWell Magazine, March/April 2017
To make ahead: Refrigerate roasted tomatoes (Steps 1-2) or tomato butter (Steps 1-3) for up to 1 week or freeze for up to 6 months.
Equipment: Parchment paper, mini food processor
Serving Size: 3 oysters each
53 calories; protein 2.3g 5% DV; carbohydrates 2.6g 1% DV; exchange other carbs; dietary fiber 0.1g; sugars 0.1g; fat 3.7g 6% DV; saturated fat 2g 10% DV; cholesterol 18.1mg 6% DV; vitamin a iu 139.8IU 3% DV; niacin equivalentsmg; vitamin b6mg 1% DV; vitamin c 2.5mg 4% DV; folate 8.4mcg 2% DV; calcium 20.3mg 2% DV; iron 2.5mg 14% DV; magnesium 14.6mg 5% DV; potassium 63.2mg 2% DV; sodium 95.1mg 4% DV; thiaminmg; calories from fat 32.9kcal; percent of calories from carbs 19; percent of calories from fat 63; percent of calories from protein 17; percent of calories from sat fat 34.
1/2 lean meat, 1/2 fat