Tomato season isn’t done yet. Grab a Sheet Pan to put a quick sizzle on Roma tomatoes. They freeze well, too, so tomato season never has to end! Keep ‘em on hand for quick starts for soups, stews, or pizza sauce.
Perfectly Balance Your Plate
Serve with 4 oz (113 g) lean protein and 1 cup cooked grains.
12 Roma tomatoes
2 tbsp olive oil
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- Slice top and bottom tips of each tomato and cut tomatoes in half widthwise. Place on pan with the center cut facing up. Drizzle with oil and sprinkle with seasoning.
- Roast 8–10 min, until tomatoes start to soften and edges start to brown.
- If making ahead, remove from oven and let cool to room temperature. Place entire pan into the freezer; freeze until tomatoes are firm, at least 2 hr. Portion tomatoes into Ziploc bags and freeze until needed.
Per serving (2 tomatoes): Calories 70, Fat 5 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 6 g (Fibre 2 g, Sugars 4 g), Protein 2 g.
This recipe works with all different types of tomatoes. Try with whatever’s available to you from your garden or grocer.