Roasted Tomato Bruschetta
(from Cheri7787’s recipe box)
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
Ingredients
- 1 pound cherry or grape tomatoes
- 5 Roma tomatoes
- 1 teaspoon Splenda
- 7 fresh basil leaves, chopped
- 3 cloves of garlic, minced
- 1/4 cup olive oil
- Salt
- Black Pepper
- 1/3 cup Shaved Parmesan cheese
Directions
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Preheat oven to 250 degrees.
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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, reduce oven to 200 degrees. Sprinkle 1 teaspoon Splenda over the tomatoes in the last 45 minutes of roasting. Remove from oven and allow to 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.