Lightly coat a grill basket or grill wok with cooking spray; set aside. Place tomatoes and onion in a large bowl; drizzle with olive oil and gently toss to coat. Working in batches, transfer tomatoes and onion to the grill basket, placing tomatoes skin side down, leaving about 1/2" between pics of tomato and onion. Sprinkle some of the basil, oregano, thyme, and garlic over each batch. Sprinkle each batch with some of the salt and pepper. For a gas or charcoal grill, place grill basket on the rack of a covered grill directly over medium heat. Grill about 5 min or until tomato skins begin to brown. using a metal spatula, transfer grilled vegetables back to the large bowl. repeat until all tomato and onion pieces are grilled. If desired, remove and discard tomato skins. Working in batches, in a food processor process tomatoes, onion, and herbs until lured but not smooth. Transfer to a bowl. Stir in Parmesan cheese. To serve at once, transfer mixture to a large saucepan and reheat over low heat, stirring frequently, Or place in an airtight container or freezer bag and refrigerate for up to 3 days or freeze for up to 3 months.
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|Serving Size: 1 Serving (1431g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 506 (62%)|
|Amt Per Serving||% DV|
|Total Fat 56.3g||75 %|
|Saturated Fat 21.1g||105 %|
|Monounsaturated Fat 28.1g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 88mg||27 %|
|Sodium 2770.6mg||96 %|
|Potassium 731.4mg||19 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 32.9g|
|Protein 43.8g||63 %|
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Calories per serving: 817
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