Slow "Roasted" Tomatoes

By ryanmmurano

  • Nonstick cooking spray

  • 2 large firm under ripe tomatoes, halved crosswise (about 10 ounces each)

  • 1 tablespoon balsamic vinegar

  • 2 teaspoons olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon dried basil, crushed

  • 1/2 teaspoon dried oregano, crushed

  • 1/4 teaspoon dried rosemary, crushed

  • 1/8 teaspoon salt

  • 3/4 cup coarse soft whole wheat bread crumbs (1 slice)

  • 2 tablespoons grated Parmesan cheese

  • Snipped fresh basil (optional)

  1. Lightly coat an unheated 3- or 3 1/2-quart slow cooker with cooking spray. Place tomatoes, cut sides up, in bottom of slow cooker. In a small bowl combine vinegar, olive oil, garlic, dried basil, oregano, rosemary, and salt. Spoon evenly over tomatoes in cooker.

  2. Cover and cook on low-heat setting for 2 hours or on high-heat setting for 1 hour.

  3. Preheat a medium nonstick skillet over medium-high heat. Add the bread crumbs and cook for 2 to 3 minutes or until lightly browned, stirring constantly. Remove from heat; stir in Parmesan cheese.

  4. To serve, remove tomatoes from cooker and place on a serving platter. Drizzle cooking liquid evenly over the tomatoes. Sprinkle with the bread crumb mixture. Let stand for 10 minutes to absorb flavors. If desired, garnish with snipped fresh basil.

Nutritional Facts

Calories - 96
Carbohydrates - 13g
Saturated Fat - 1g
Protein - 3g
Sodium - 159mg
Dietary Fiber - 3g

appetizer slow cooker crock pot side dish side anti inflammatory calcium vitamin d

1 reply