These recipes make the best of late-summer roasted tomatoes

The recipes in this post were developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? E-mail Kate at healthycook@cspinet.org.

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Roasted Tomatoes & Fennel on Beans & Greens

Time: 45 minutes
Serves: 4

4 ripe tomatoes, cut into wedges
a few sprigs of fresh thyme (optional)
1 Tbs. + 1 Tbs. + 1 Tbs. extra-virgin olive oil
¼ tsp. + ¼ tsp. kosher salt
2 fennel bulbs, trimmed and cut into thin wedges
3 cloves garlic, thinly sliced
1 15 oz. can no-salt-added cannellini beans, undrained
6 cups baby kale or spinach
freshly ground black pepper, to taste
¼ cup shaved parmesan

  1. Preheat the oven to 425°F. On a large rimmed baking pan, toss the tomatoes and thyme (if using) with 1 Tbs. oil. Season with ¼ tsp. salt. On a second large rimmed baking pan, toss the fennel with 1 Tbs. oil. Roast until the vegetables are tender and browned, 25–30 minutes, rotating the pans after 15 minutes. Discard the thyme stems.
  2. In a large pan over medium heat, heat the remaining 1 Tbs. oil until shimmering. Sauté the garlic until just starting to lightly brown, about 1 minute. Add the beans with their liquid and bring to a simmer.
  3. Stir in the kale a handful or two at a time. Season with the remaining ¼ tsp. salt and plenty of black pepper.
  4. Divide into 4 bowls. Top with the tomatoes and fennel, and sprinkle with the parmesan.

Per serving (1½ cups):

  • Calories: 270
  • Total fat: 13 g
  • Sat fat: 2.5 g
  • Carbs: 30 g
  • Fiber: 11 g
  • Total sugar: 9 g
  • Added sugar: 0 g
  • Protein: 11 g
  • Sodium: 460 mg

Roasted Tomatoes, Tempeh, & Broccoli with Miso Ginger Sauce

Time: 45 minutes
Serves: 4

3 crowns broccoli, cut into spears
2 Tbs. + 1 Tbs. + 1 Tbs. extra-virgin olive oil
½ tsp. brown sugar
¼ tsp. kosher salt
1 lb. stem-on grape or cherry tomatoes or 2 pints grape or cherry tomatoes
2 8 oz. packages tempeh, broken into pieces
2 Tbs. miso paste
1½ Tbs. reduced-sodium soy sauce
2 Tbs. ginger, finely minced or grated
2 tsp. rice vinegar
2 scallions, thinly sliced

  1. Place a large rimmed baking pan on the lowest oven rack and preheat the oven to 500°F. In a large bowl, toss the broccoli with 2 Tbs. oil and the sugar and salt. Once the oven has reached 500°F, remove the baking pan and quickly spread the broccoli, cut side down, on the pan. Return to the lowest rack and roast until lightly browned and tender, 9–12 minutes. Remove from the pan.
  2. Reduce the heat to 400°F. Place the tomatoes on the same baking pan and brush with 1 Tbs. oil. Roast until tender and wrinkled, 20–30 minutes.
  3. On another large rimmed baking pan, toss the tempeh with the remaining 1 Tbs. oil. Roast the tempeh until browned, 12–15 minutes.
  4. In a blender, combine the miso, soy sauce, ginger, and vinegar with half the roasted tomatoes, stems removed. Blend until smooth.
  5. Divide the tempeh and broccoli onto 4 plates or bowls. Spoon the miso sauce over the tempeh. Top with the remaining tomatoes and the scallions.

Per serving (2 cups):

  • Calories: 390
  • Total fat: 20 g
  • Sat fat: 3.5 g
  • Carbs: 29 g
  • Fiber: 14 g
  • Total sugar: 7 g
  • Added sugar: 1 g
  • Protein: 27 g
  • Sodium: 620 mg
Photos: Kate Sherwood & Jennifer Urban/CSPI.

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