Roasted tomatoes | Heart and Stroke Foundation

Ingredients

• 4 medium ripe tomatoes, cut in half
• 2 tbsp (25 ml) canola oil
• 1/4 cup (50 ml) finely chopped red onion
• 1 clove garlic, minced
• 1/2 tsp (2 ml) black pepper
• 1/3 cup (75 ml) fresh bread crumbs
• 1 tbsp (15 ml) chopped fresh flat leaf parsley
• 1 tbsp (15 ml) chopped fresh basil
• 1 tbsp (15 ml) chopped fresh oregano