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

1 lb. stem-on grape or cherry tomatoes or 2 pints grape or cherry tomatoes
1 Tbs. + 1 Tbs. + 2 Tbs. extra-virgin olive oil
2 8 oz. packages tempeh, broken into pieces
3 crowns broccoli, cut into spears
½ tsp. brown sugar
¼ tsp. kosher salt
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. Preheat the oven to 400°F. On a medium rimmed baking pan, brush the tomatoes with 1 Tbs. oil. On another medium rimmed baking pan, toss the tempeh with 1 Tbs. oil.
  2. Roast the tempeh until browned, 12–15 minutes, and the tomatoes until tender and wrinkled, 20–30 minutes. After removing the tempeh from the oven, place a large rimmed baking pan on the lowest oven rack to preheat until the tomatoes finish roasting. Keep the tempeh warm, or serve at room temperature.
  3. In a large bowl, toss the broccoli with the remaining 2 Tbs. oil and the sugar and salt. Carefully remove the large baking pan from the oven and quickly spread the broccoli, cut side down, on the pan. Return to the lowest rack and increase the heat to 500°F. Roast until lightly browned and tender, 9–12 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.

This post has been updated to modify instructions for the tempeh recipe.


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