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; carbohydrates 2.6g; dietary fiber 0.1g; sugars 0.1g; fat 3.7g; saturated fat 2g; cholesterol 18.1mg; vitamin a iu 139.8IU; vitamin c 2.5mg; folate 8.4mcg; calcium 20.3mg; iron 2.5mg; magnesium 14.6mg; potassium 63.2mg; sodium 95.1mg; calories from fat 32.9kcal.
1/2 lean meat, 1/2 fat