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Chunky Roasted Tomatoes

Name: Chunky Roasted Tomatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 3-4 servings.
Cuisine: Europe, Italian
Ingredients: 2 pounds plum tomatoes; 2 tablespoons olive oil; 1 small onion, chopped; 1 garlic clove, minced; 1 teaspoon salt; 1 teaspoon sugar; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper; Hot cooked pasta; Shredded Parmesan cheese

Vine-ripened tomatoes roast up into a versatile sauce that's excellent over pasta, grilled chicken and fish or on toasted French bread for bruschetta. I often double or triple the recipe, and my husband still can't get enough.

Ingredients

2 pounds plum tomatoes
2 tablespoons olive oil
1 small onion, chopped
1 garlic clove, minced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Hot cooked pasta
Shredded Parmesan cheese

Directions

Cut tomatoes into wedges; discard seeds. Place the tomatoes in a greased 13-in. x 9-in. baking dish. Drizzle with oil. Sprinkle with onion, garlic and seasonings; toss to coat. Spread in a single layer.
Bake, uncovered, at 350° for 50-60 minutes or until heated through, stirring twice. Toss with pasta; sprinkle with Parmesan cheese.

Nutrition Facts

1 cup: 120 calories, 8g fat (1g saturated fat), 0 cholesterol, 611mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 2g protein.

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