Slow "Roasted" Tomatoes

Slow "Roasted" Tomatoes

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 large firm underripe tomatoes (about 10 ounces each), halved crosswise
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil, crushed
  • ½ teaspoon dried oregano, crushed
  • ¼ teaspoon dried rosemary, crushed
  • ⅛ teaspoon salt
  • ¾ cup coarse soft whole-wheat breadcrumbs (1 slice)
  • 2 tablespoons grated Parmesan cheese
  • Chopped fresh basil (optional)

Preparation

  • Prep

  • Ready In

  1. Lightly coat an unheated 3- or 3½-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.
  2. Cover and cook on Low for 2 hours or on High for 1 hour.
  3. 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.
  4. 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.
  • Equipment: 3- or 3½-quart slow cooker

Nutrition information

  • Serving size: 1 tomato half
  • Per serving: 96 calories; 4 g fat(1 g sat); 3 g fiber; 13 g carbohydrates; 3 g protein; 2 mg cholesterol; 5 g sugars; 159 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1 fat

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