Roasted Roma tomatoes get a savory boost from Basil Infused Olive Oil, garlic, and crumbled feta. Serve them as a side, or bring out the toast and let the tomatoes do the rest.
INREDIENTS:
- 8 roma tomatoes
- 1/4 cup Rocky Mountain Olive Oil Basil Infused Olive Oil
- 2 Tablespoons chopped garlic
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
DIRECTIONS:
Preheat the oven to 375 F
Wash and halve the tomatoes, and remove the seeds.
Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano and salt and pepper in a bowl, working the seasonings with the cavities of the tomatoes.
Place the tomatoes, cut sides up, on a baking sheet.
Sprinkle each tomato with about 1 Tablespoon of feta cheese.
Bake at 375 F for 15 minutes.
N U T R I T I O N A L I N F O :
Estimated per serving: 198 calories • 4g protein • 7g carbs • 18g fat • 221mg sodium
Based on 4 servings of 4 tomato halves each, using 8 medium Roma tomatoes. Excludes salt and pepper added to taste. Estimates may vary by ingredient brand and portion size.
