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
- Preheat oven to 375Â° F. ( 190Â° C., gas mark 5 )
- Combine the tomatoes and cherry tomatoes, garlic, wine, and oil. Sprinkle with thyme, salt (if using), and pepper to taste.
- Bake 30 minutes, basting two times with juices.
- 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