1 pkg (340 g) Market Trio Tomatoes, halved
2 Tbsp (25 mL) thinly sliced garlic
1 Tbsp (15 mL) PC Black Label Sumac Spice
2 Tbsp (25 mL) New World EVOO Extra Virgin Olive Oil
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground black pepper
2 Tbsp (25 mL) toasted pinenuts
1 Tbsp (15 mL) each chopped fresh mint and parsley
1. Preheat oven to 400°F (200°C).
2. Stir together tomatoes,garlic, sumac, oil, salt and pepper. Pour into 8-inch (2 L) square glass baking dish. Roast in centre of oven for 15 minutes, stirring halfway, or until tomatoes are blistered and soft.
3. Transfer to serving dish; sprinkle with pine nuts, mint and parsley.
Tips and Substitutions
Per serving: 60 calories, fat 5 g (of which 1 g is saturated), sodium 150 mg, carbohydrate 3 g, fibre 1 g, protein 1 g
Low in saturated fat
Excellent source of iron
TIP: To toast pine nuts, add to small frying pan over medium-low heat; cook, stirring occasionally, for 4 minutes or until golden and fragrant.