Roasted tomatoes are a nice substitute for chopped fresh tomatoes in recipes such as avocado or pasta salad or vegetable tortillas. This recipe provides a low sodium option for store bought roasted tomatoes which total 120 mg. of sodium per ounce in the brand from my local market. I recommend that you freeze in one-ounce portions, no matter what option you select, since freezing preserves the tomatoes. The tomatoes taste delicious once they are defrosted.

4 (1 oz.) servings: 43 mg. sodium per serving

4 small (4 oz. each) fresh tomatoes
1 Tablespoon olive oil
1/2 teaspoon black pepper
1/4 teaspoon sugar
1/16 teaspoon salt

Prep. Instructions

1. Combine sugar, pepper and salt in a bowl.

2. Slice off tops of tomatoes. Slice tomatoes into quarters; cut off any tough parts. Remove seeds by pressing them out gently with your finger. Dry with towels. Place in a separate bowl.

3. Line a baking sheet with parchment paper.

Cooking Instructions

1. Preheat oven to 450 degrees F.

2. Pour olive oil over the tomatoes. Stir gently to combine.

3. Place tomatoes onto parchment paper-lined baking sheet skin side down so they do not touch. Sprinkle tops of tomatoes evenly with the sugar, pepper and salt mixture.

4. Bake tomatoes for 20 to 25 minutes, until they begin to brown on the bottom. Cool and freeze in one-ounce portions. (When ready to use them, chop tomatoes while frozen; allow them to defrost after mixing them into the recipe you are creating.)

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