Oven Stewed Tomatoes with Non-Fat Cornbread

Oven Stewed Tomatoes with Non-Fat Cornbread

(makes 4 servings)

4 large ripe tomatoes, peeled
12 yellow cherry tomatoes
2 cloves garlic, minced
1/4 cup (60 ml) dry white wine
1 tablespoon (15 ml ) olive oil
1 sprig thyme
1/8 teaspoon (0.6 ml) kosher salt, optional
freshly ground pepper
1/4 cup (22.5 g) basil leaves, sliced thin

  1. Preheat oven to 375° F. ( 190° C., gas mark 5 )
  2. Combine the tomatoes and cherry tomatoes, garlic, wine, and oil. Sprinkle with thyme, salt (if using), and pepper to taste.
  3. Bake 30 minutes, basting two times with juices.
  4. Serve over cornbread (recipe follows).

Per serving: 92 calories (37 % calories from fat), 2 g protein, 4 g total fat (0.6 g saturated fat), 12 g carbohydrates, 3 g dietary fiber, 0 mg cholesterol, 22 mg sodium
Diabetic exchanges: 1 carbohydrate (2 vegetable), 1 fat