Roasted Roma Tomatoes And Garlic

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.

3. Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.

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Nutrient	Quantity
Total fats	54.18 g
Protein	2.2896 g
Carbohydrates	11.9016 g
Energy	531 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4181 g
Water	21.0888 g
Aspartic acid	0.176 g
Calcium, Ca	65.7 mg
Lutein + zeaxanthin	5.76 g
Fiber, total dietary	0.756 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	1.8 g
Niacin	0.252 mg
Arginine	0.2282 g
Riboflavin	0.0396 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	0.2898 g
Sodium, Na	7.2 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6777 g
Total lipid (fat)	54.18 g
Manganese, Mn	0.6019 mg
Proline	0.036 g
Fatty acids, total saturated 16:0	6.1279 g
Choline, total	8.514 mg
Sugars, total	0.36 g
Serine	0.0684 g
Fatty acids, total saturated 10:0	0.0007 g
Fatty acids, total saturated 18:0	1.0546 g
Vitamin B-6	0.4446 mg
Selenium, Se	5.112 g
Ash	0.54 g
Fatty acids, total saturated 18:1 undifferentiated	38.4893 g
Pantothenic acid	0.2146 mg
Phenylalanine	0.0659 g
Copper, Cu	0.1076 mg
Betaine	0.054 mg
Thiamin	0.072 mg
Methionine	0.0274 g
Iron, Fe	0.9144 mg
Carbohydrate, by difference	11.9016 g
Phosphorus, P	55.08 mg
Folate, total	1.08 g
Tocopherol, gamma	0.4482 mg
Alanine	0.0475 g
Valine	0.1048 g
Fatty acids, total saturated 18:2 undifferentiated	5.3539 g
Glycine	0.072 g
Zinc, Zn	0.4176 mg
Isoleucine	0.0781 g
Fatty acids, total polyunsaturated	5.772 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.1109 g
Vitamin A, IU	3.24 IU
Folate, DFE	1.08 g
Tryptophan	0.0238 g
Vitamin C, total ascorbic acid	11.232 mg
Phytosterols	119.34 mg
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.0292 g
Vitamin K (phylloquinone)	33.12 g
Fatty acids, total saturated	7.4883 g
Histidine	0.0407 g
Fatty acids, total monounsaturated	39.4029 g
Threonine	0.0565 g
Folate, food	1.08 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin E (alpha-tocopherol)	7.7778 mg
Magnesium, Mg	9 mg
Lysine	0.0983 g
Potassium, K	144.9 mg
Cystine	0.0234 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	12 cloves	53.64	11.9016	0.18
Olive oil	4 tablespoons	477.36	0	54
salt pepper	0	0	0	0
rom tomato	8 halved	0	0	0
basil leaf	0.25 cup	0	0	0