Ingredients:
- 2 to 4 large tomatoes, cored, cut into medium wedges
- 1 medium onion, sliced into rings
- 2 to 3 garlic cloves, quartered or roughly chopped
- Salt and pepper to taste
- ½ teaspoon sugar
- ½ t red pepper flakes (optional)
- 1 teaspoon of oregano or Italian seasoning
- 2 T olive or vegetable oil
Instructions:
- Wash hands thoroughly for 20 seconds.
- Preheat the oven to 425˚F. Line a rimmed baking sheet with foil (extra-wide, heavy-duty, if possible).
- Arrange tomato wedges on a baking sheet and scatter onion rings and garlic over the top. Season with salt, red or black pepper, sugar, and oregano or Italian seasoning. Drizzle with olive oil.
- Roast for 15 minutes and stir. Continue to cook for 5-10 more minutes.
- Remove from the oven and gather up the edges of foil forming a bowl so that the sauce puddles in the middle. Pour onto pasta or spoon atop chicken, fish, or eggs.
- Serves 4 (or more)
- 137 calories per serving
Recipes created or adapted by Jani H. Leuschel, MS, NDTR Nutrition and Dietetic Technician, Certified) who blogs at Food Hall by Jani, a website featuring recipes with nutrition bonuses.