Squashed Tomatoes
- Total Time
- 15 minutes
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Ingredients
- 2½pounds large cherry tomatoes
- ¼cup extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- 1dried red chili, crumbled
- 6slices country bread (optional)
- 1clove garlic (optional)
Nutritional analysis per serving (6 servings)
196 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 5 grams protein; 531 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a broiler or grill. Set the cooking rack 3 inches from the heat.
- Step 2
Place the tomatoes on a rimmed baking pan. Broil until they soften and the skins start to blister and split, about 2 minutes. Using tongs, flip the tomatoes and broil until blistered but not totally soft, 2 minutes more.
- Step 3
Transfer the tomatoes to a serving dish and lightly squash with a fork so some of the juices run out. (Be careful to avoid spattering.) Sprinkle with oil, salt, pepper and chili and fold gently to combine. Serve with flattened chicken or over toasted country bread that has been rubbed with a garlic clove.
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