There's nothing more delicious than tomatoes roasted with tart balsamic vinegar and fragrant herbs. Before serving, remove the tomatoes from the slow cooker and be sure to allow a full ten minutes for the cheesy breadcrumb topping to soak into each savory tomato half.

Diabetic Living Magazine
Source: Diabetic Living Magazine
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly coat an unheated 3- or 3 1/2-quart slow cooker with cooking spray. Place tomatoes, cut sides up, in the bottom of the slow cooker. Combine vinegar, oil, garlic, dried basil, oregano, rosemary, and salt in a small bowl. Spoon evenly over the tomatoes in the cooker.

    Advertisement
  • Cover and cook on Low for 2 hours or on High for 1 hour.

  • Preheat a medium nonstick skillet over medium-high heat. Add breadcrumbs and cook for 2 to 3 minutes or until lightly browned, stirring constantly. Remove from the heat; stir in Parmesan.

  • To serve, remove the tomatoes from the slow cooker and place on a serving platter. Drizzle the cooking liquid evenly over the tomatoes. Sprinkle with the breadcrumb mixture. Let stand for 10 minutes to absorb flavors. If desired, garnish with basil.

Tips

Equipment: 3- or 3 1/2-quart slow cooker

Nutrition Facts

96 calories; protein 3g 6% DV; carbohydrates 13g 4% DV; exchange other carbs 1; dietary fiber 3g 12% DV; sugars 5g; fat 4g 6% DV; saturated fat 1g 5% DV; cholesterol 2mg 1% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 159mg 6% DV.