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