Oven-Roasted Plum Tomatoes
Side dishes
Amount to eat (1 serving)
Time to prepare: 10 mins to prep
Time to cook: 60 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 0g
Glucose: 0.4g
Fructose: 0.4g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 2.4g
Monounsaturated:3g
Polyunsaturated: 0.5g
Trans: 0g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0.1g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 0.4g 2%
Net Carbs: 3
Sodium: 42.2mg 2%
Potassium: 124.7
Cholesterol: 12.7

Nutritional Values (g)


Calories: 87 Fat: 6g
Protein: 5g Carbs: 3g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Ricotta cheese (Part skim milk)
4 cup / 984 grams
Olive oil (Salad or cooking)
1/4 cup / 54 grams
Vegetable oil (Natreon canola, high stability, non trans, high oleic (70%))
1 tbsp / 14 grams
Roma tomatoes (Red, ripe, raw. Also called Italian or plum tomato)
12 tomato / 744 grams

Instructions

Step 1
Halve tomatoes lengthwise.
Step 2
Preheat oven to 400F. Spray large rimmed baking sheet with nonstick spray. Remove seeds and juices from tomato halves. Arrange tomato halves, cut side up, on prepared sheet; sprinkle lightly with salt and pepper, then drizzle with oil. Roast tomatoes until slightly charred and tender, about 50 minutes. Cool completely on sheet. Spoon ricotta or desired filling into each.