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Roasted Tomatoes with Whole Wheat and Cream Cheese

Roasted Tomatoes with Whole Wheat and Cream CheeseRoasted Tomatoes with Whole Wheat and Cream Cheese

Calories 50 (11% from fat)
Fat 0.6 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Chol. 2 mg.
Sodium 160 mg.
Carb. 7.6 gram
Fiber 1.7 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 3.3 gram


4 cups (about 10 oz.) cherry tomatoes, rinsed

5 seconds of olive oil cooking spray

1/8 tsp. salt

1 tsp. oregano, dried

4 cloves (4 tsp.) garlic, minced

4 slices of whole wheat bread, toasted
(We used Nature's Own Double Fiber Wheat for the extra fiber.)

16 Tbsp. fat free sour cream

This recipe is higher in sodium. If you're looking for a lower sodium food you should choose another option.

1. Preheat oven to 400 degrees Fahrenheit. Put the grape tomatoes in a 13 x 9 baking pan and spray olive oil over the top for approximately 5 seconds. Then sprinkle the salt, oregano and garlic over the tomatoes. Place in oven and bake for 25 minutes.

2. Remove from the oven and pour the tomatoes into a blender. Blend for 2-4 seconds, until the tomatoes are just broken up. Pour the roasted tomato paste into a serving bowl.

3. While tomatoes are roasting, toast the bread. Then spread two tablespoons of sour cream on each slice. Cut the slices into four pieces each and spread them out around the roasted tomatoes. Serve with spoons in the roasted tomatoes so guests can scoop as much as they want on each slice.

Yield: 16 Servings

 Roasted Tomatoes with Whole Wheat and Cream Cheese

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