Roasted Roma Tomatoes with Feta and Basil

Jennifer Hunt, RDN, LD

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Servings 4

Ingredients

8 roma tomatoes medium to large in size
2 tsp balsamic vinegar
2 tsp olive olive
1/8 tsp Kosher salt
Fresh ground pepper to taste
1 tbsp basil chopped (plus more for garnish)
1.5 ounces feta cheese crumbled

Instructions

Preheat oven to 450 degrees. Wash tomatoes and pat dry. Slice tomatoes in half, lengthwise and place on a baking sheet (my Sur La Table nonstick half sheet pans are great!) Pour vinegar into a small ramekin and brush vinegar over the tops of the tomatoes. Then, follow suit with the oil. Sprinkle with salt and pepper.
Roast in the oven for 25-30 minutes or until the tomatoes are beginning to caramelize on top. Remove from oven and turn on broiler.
Top the tomatoes with chopped basil and freshly crumbled feta. Return to oven to broil for 3-4 minutes or until cheese slightly begins to brown. Top with additional fresh basil before serving.

Notes

Make sure to brush tomatoes with vinegar first. If you brush with oil first, it will repel the vinegar.

Nutrition

Calories 80; Total Fat 4.5g; Saturated Fat 1.8g; Cholesterol 8mg; Sodium 143mg; Carbohydrate 8g; Dietary Fiber 2g; Sugar 5g (Added Sugar 0g); Protein 3.5g

Serving Ideas

Simple side dish to roasted or grilled meat or poultry
Over a firm, white fish like cod, halibut or mahi mahi
On top of whole grain baguette toasts
Laid over whole grain pasta