Broiled Oysters with Slow-Roasted Tomato Butter
With this easy appetizer recipe, you'll end up with more roasted tomatoes and compound butter than you'll need for the oysters. Use the extra on pasta salad, tucked into sandwiches and on grilled steaks, chicken or fish.
Source: EatingWell Magazine, March/April 2017
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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
Nutrition Facts
Serving Size: 3 oysters each
Per Serving:
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.
Exchanges:
1/2 lean meat, 1/2 fat