Roasted Tomato Brushetta
  • 1 pound cherry or grape tomatoes
  • 5 Roma tomatoes
  • 7 fresh basil leaves, chopped
  • 3 cloves of garlic (put through a garlic press or finely minced)
  • 1/4 cup olive oil
  • Salt
  • Black Pepper
  • 1/3 cup Shaved Parmesan cheese
  1. Preheat oven to 250 degrees.
  2. Cut cherry or grape tomatoes in half. Lay cut side up in a pie plate - single layer. Squeeze them in to fit! Sprinkle with 2 of the minced cloves of garlic. Sprinkle with salt and black pepper. Roast in oven, uncovered for about 3 hours. Tomatoes will be shriveled and almost dry. If they start to burn, turn oven down to 200. Sprinkle 1 teaspoon Splenda over them the last 45 minutes of roasting. Remove from oven and let cool. Meanwhile, cut Roma tomatoes in quarters and squeeze to remove seeds and then dice them. Add to roasted tomatoes along with remaining clove of garlic, basil, oil and cheese. Toss well. Add salt and pepper to taste.
Makes 8 servings - 1/4 cup each Per Serving: 102 Cal; 2 g Protein; 8 g Tot Fat; 5 g Carb; 1 g Fiber; 1 g Sugar; 64 mg Sodium