Recipe Finder

The Washington Post

Shore-Roasted Tomatoes and Blueberries

Shore-Roasted Tomatoes and Blueberries 8.000
Top Tomato 2011 Aug 17, 2011

This is an annual summer beach treat, a passed-down tradition in Cary, N.C., resident Shari Saslaw's big family.

Serve as a side dish with grilled steak.


Servings: 8
Ingredients
  • 15 Roma tomatoes, each cut in half lengthwise (may substitute other small or medium ripe tomatoes)
  • 8 ounces fresh blueberries, stemmed and washed
  • 1/4 cup olive oil
  • 3 teaspoons Old Bay Seasoning
  • 3 teaspoons raw sugar
  • 6 to 8 basil leaves, stacked, rolled and cut crosswise into very thin strips (chiffonade), or finely chopped, for garnish

Directions

Preheat the oven to 400 degrees. Line a baking sheet with nonstick aluminum foil or a silicone liner.

Arrange the tomatoes cut side up on the baking sheet, then scatter the blueberries over the top of the tomatoes (if they fall between the halves, that's okay, too). Drizzle with the oil, then sprinkle with the Old Bay seasoning and sugar. Roast for 20 to 25 minutes; the tomatoes and berries will have softened and released their juices.

Transfer to a serving bowl and garnish with the basil; serve warm or at room temperature.

Rate it

Recipe Source

From Top Tomato 2011 finalist Shari Saslaw of Cary, N.C.

Tested by Zofia Smardz .

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Calories per serving: 100


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 250mg 10%

Total Carbohydrates: 10g 3%

Dietary Fiber: 2g 8%

Sugar: 7g

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read lifestyle
Show Comments