Oven Roasted Tomates with Arugula

Serves: 4
Total Calories: 106


12 Roma tomatoes cut in half lengthwise
1 tablespoon granulated garlic
1 tablespoon dried minced onion
1 tablespoon dried oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat leaf parsley
1 tablespoon blanched fresh tarragon chopped
1/2 pound baby arugula


Preheat the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper.

Put the tomatoes cut-side up on the lined baking sheet. Sprinkle with the granulated garlic, dried onion flakes, and oregano and bake for 30 minutes. Sprinkle with the basil, chives, parsley, and tarragon and bake for 5 minutes longer. Let cool. Arrange the arugula on a platter or four salad plates. Top with the tomatoes.

• For the best results, chop the fresh herbs just before sprinkling them over the tomatoes.
• For a more refined preparation, remove the skins from the tomatoes before serving. The skins should come right off the roasted tomatoes, but be careful not to let the herbs fall off when removing the tomato skins.

Nutritional Facts:

Serves: 4
Total Calories: 106
Calories from Fat: 0

This Oven Roasted Tomates with Arugula recipe is from the Bravo Cookbook. Download this Cookbook today.

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