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A simple way to make the most of the season: Roasted Tomatoes
June 9, 2017
By Kay MacInnis, Registered Dietitian
I’m so excited to finally have fresh tomatoes from the garden! They taste so much better than anything from the store. Needless to say, tomatoes are featured in most of the meals at my house right now.
Tomatoes are a “functional food,” one that goes beyond providing good nutrition.
Tomatoes are a good source of phytochemicals, lycopene, alpha- and beta-carotene, lutein, vitamin C and potassium. There is evidence that tomatoes may play a role in reducing our LDL (a.k.a., lousy cholesterol), lowering high blood pressure and even in reducing center types of cancer.
They may even help prevent sunburn!
It’s easy to include tomatoes with different meals. They’re good with grits and eggs for breakfast. They’re always nice on sandwiches or salads, and great at dinner in Mediterranean-style dishes. Try this recipe:
- 2 lbs. ripe tomatoes, halved
- 1/2 tsp. kosher salt
- 1 tsp. Italian herbs
- 1 tbsp. olive oil
- Preheat oven to 400°F.
- Place tomato halves, cut side up, in a foil-lined pan sprayed with no-stick spray.
- Drizzle with olive oil and sprinkle with kosher salt.
- Bake for 15 to 17 minutes.
Nutrition information: 70.5 Calories, 4 grams fat, 0 mg. cholesterol, 4.43 grams carbohydrate, 0 mg. protein and 342 mg. sodium.
This is another in a weekly series of healthy recipes from Kay MacInnis, registered dietitian at Providence Health in Columbia, S.C.
Kay promotes health and wellness, helping cardiac and diabetes patients eat their way to healthier lives. She works in consultation with the trained chefs at Providence, combining her nutrition knowledge with their food prep know-how to create delicious, healthy dishes for patients and the public. She also conducts a number of health and wellness events for the public, including the monthly Providence Cooks! classes.
"She doesn't just give you the fish, she teaches you how to cook it."
– a Kay MacInnis fan and Providence Cooks! regular.