Roasted Tomato Vinaigrette - 1g Carbs, 0g Fiber
From: Eating Well - March/April 2007, The Eating Well Diet (2007)
Invest a little extra time in this recipe to slow-roast the tomatoes
and you're rewarded with a rich, earthy flavor with almost no fat.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low saturated fat | Heart healthy | Healthy weight | Gluten free
Active Time: 10 minutes
Total Time: 2 hours
Makes: 1 cup
12 oz plum tomatoes, halved lengthwise and cored
1 Tbsp chopped garlic
1 Tbsp extra-virgin olive oil
1 tsp Italian seasoning mix
1 tsp kosher salt
Freshly ground pepper, to taste
2 Tbsp sherry vinegar OR red-wine vinegar
1. Preheat oven to 300 degrees F. Coat an 8-inch-square glass baking
dish with cooking spray.
2. Toss tomatoes, garlic, oil, Italian seasoning, salt and pepper
in a medium bowl. Spread the tomatoes in the prepared baking dish.
Bake until the tomatoes are broken down and the juices are thick
and syrupy, 1 hour 20 minutes to 1 hour 35 minutes.
3. Transfer the tomatoes to a blender. Add vinegar and puree. (Use
caution when blending hot mixtures.) Cool completely before using.
Make Ahead Tip: Cover and refrigerate for up to 1 week. Stir before using.
Makes: 1 cup
Serving Size: 2 Tbsp
Nutrition per Serving:
19 Calories, 1g Fat, 0g Sat, 1g Mono, 0mg Cholesterol, 0g Protein,
1g Carbs, 0g Fiber, 99mg Sodium, 59 mg Potassium
Exchanges: Free food
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