*Quick-Baked Cherry Tomatoes with Olive Oil, Balsamic Vinegar, & Basil

If you’re in a hurry, skip the roasting step! Serve tomatoes as a side dish at room temperature or chilled.

Ingredients:

1 pound cherry tomatoes (20 to 30), rinsed, pat dry

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 teaspoon dried basil

1 teaspoon Splenda

salt and pepper to taste

 

Directions:

Reheat oven to 400 degrees.

In a medium bowl, add all above ingredients. Mix gently to coat tomatoes. Pour into a small, round baking pan. Bake for 7 minutes, or until tomatoes are heated through. Remove from oven. Serve hot. Makes 4 servings.

Nutritional Analysis per serving: 55 Calories; 56 percent fat (3.4 grams); < 1 gram saturated fat; 7 percent protein; 37 percent carbohydrate; 1.6 grams fiber.

 

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