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roasted tomatoes
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Roasted Tomatoes with Soybean Tomatoes

A super easy recipe that is big on taste.
Course Side Dish
Cuisine All-American
Keyword roasted, soybean spaghetti, tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 23kcal
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 12 oz Wild Wonders Gourmet Tomatoes
  • 1 small red onion, thinly sliced
  • 4 cloves garlic
  • 2 tablespoons dried oregano
  • olive oil
  • salt and pepper
  • Parmesan cheese
  • 1 7 oz package soybean spaghetti

Instructions

  • Preheat oven to 425° Line a large sided baking sheet with heavy duty aluminum foil. Set aside.
  • Slice tomatoes in half if using cherry tomatoes. If using larger tomatoes, cut them in half and half again. Spread tomatoes on lined baking sheet. Scatter chopped onions and garlic cloves over tomatoes. Sprinkle with dried oregano.
  • Drizzle olive oil over tomato mixture, coating well. Sprinkle with salt and pepper. Bake at 425° for 20 minutes or until tomatoes are soft yet still firm.
  • Meanwhile, cook soybean spaghetti according to package directions, drain. Place spaghetti in large bowl, top with roasted tomatoes and toss gently together. Serve with Parmesan cheese.

Nutrition

Serving: 1g | Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg