Grilled tomatoes are a tasty side dish to steaks, chicken, and fish. The tomato, like an avocado, is technically a fruit that is usually eaten and thought of as a vegetable. Many low carb dieters avoid tomatoes and that’s generally a good idea, especially tomato sauces. But I find that tomatoes, in moderation, don’t effect my low carb diet at all.
A half cup serving (about half of a large 3″ tomato) has about 2.5 g net carbs according to the United States Department of Agriculture (USDA). This includes 3.54g total carbs and 1.1g fiber (2.39g natural sugars). An entire Plub tomato has less than 2 net carbs. Check out the USDA’s website if you don’t believe me! Knowledge is power and knowing the carbohydrate values of your food is important.
Give these grilled tomatoes a try and comment below to share your thoughts.
Grilled Tomatoes
Ingredients
- 1 tsp extra-virgin olive oil
- 4 Tomato (roma or medium)
Instructions
- Preheat grill to medium heat.
- Rinse and dry tomatoes.
- Pour about 1 tsp of oil into your hand and rub it all over one tomato, repeat with all tomatoes.
- Place oil coated tomatoes onto the grill. If cooking with other foods at a different temperature (such as Saffron Chicken Kabobs), adjust the placement of tomatoes on the grill so that they receive medium heat.
- After 3 minutes, carefully turn tomatoes over and cook an additional 2-3 minutes.
- Tomatoes are done when the skin looks like it is wilting and beginning to split.
- Be cautious when removing the tomatoes from the grill, they will be extremely tender and may fall apart of squeezed.
Notes
- Saffron Chicken Kabobs
- Saffron cauli-rice
- Grilled asparagus