Preheat oven to 200F. Place a wire rack over baking sheet; set aside.
Gently push liquid and seeds out of tomato halves; discard liquid. Combine tomato halves, 1 tablespoon oil, and vinegar; toss gently. Place tomatoes, cut sides up, on rack. Sprinkle with salt and pepper.
Bake tomatoes at 200F. for about 6 hours, or until tender and slightly syrupy. Do not overbake or tomatoes will be tough and chewy. Remove from oven, cool completely. Place generous 1/2 teaspoon cheese onto each tomato half. Fold tomato top and bottom ends slightly inward toward cheese and spear rosemary skewer from top to bottom of tomato half. Place on serving platter and drizzle with remaining 1 tablespoon oil.
Remove rosemary leaves from bottom 3" of sprig/skewer, leaving leaves at one end for nice presentation effect.
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|Serving Size: 1 Serving (11g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 38 (83%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 5.6mg||2 %|
|Sodium 133.8mg||5 %|
|Potassium 14.9mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.5g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 46
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