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1 pound cherry or grape tomatoes
5 Roma tomatoes
4 teaspoons Splenda/Whey Low Granular/sugar, if you can have it
7 fresh basil leaves, chopped
3 cloves of garlic (put through a garlic press or finely minced)
1/3 cup extra virgin olive oil
Salt
Black Pepper
1/3 cup Shaved Parmesan cheese
If you are so inclined:
1 baguette – sliced, drizzled with olive oil and broiled till golden (turn and do other side, too!)
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Preheat oven to 275 degrees.
Cut cherry or grape tomatoes in half. Lay cut side up in a pie plate – single layer. Squeeze them in to fit! Sprinkle with 2 of the minced cloves of garlic. Sprinkle with Splenda/sugar. (Don’t skip the sweetener- it’s what makes this SO good!) Roast in oven, uncovered for about 2-2 1/2 hours, stirring three or four times.
Tomatoes will be shriveled and almost dry. Remove from oven and let cool. Meanwhile, cut Roma tomatoes in quarters and squeeze to remove seeds and then dice them. Add to roasted tomatoes along with remaining clove of garlic, basil, oil and cheese. Toss well. Add salt and pepper to taste. Cover and let sit at room temperature for at least 30 minutes to marinate and get BETTER!!
Makes 8 servings – 1/4 cup each
Per Serving (does not include bread): 102 Cal; 2 g Protein; 8 g Tot Fat; 5 g Carb; 1 g Fiber; 1 g Sugar; 64 mg Sodium