Chris' Recipes

Bon Appetite!

Roasted Tomatoes

Written By: Chris - Dec• 15•16

If you haven’t slow roasted tomatoes, I strongly recommend it!  We have an abundance of tomatoes year round available at the local grocery stores and if you’re like me – fresh tomatoes are one of my tasty and nutritious snacks.  They are easy to add cooked ones to your diet and to incorporate into your healthy eating plan too.  Once you taste a slow-roasted tomato, you will want to put them on everything and the possibilities are endless.  I’ve recently created flavorful hors d’oeuvres and crustini’s or tarts.  I add them to salads and pasta dishes, chicken and shrimp dinners, and even mix them into Bill’s daily breakfast of crustless quiche.

It’s easy to slow roast tomatoes and there’s really not too much art to the process.  You can change them up by using various herbs including Italian seasoning, garlic, basil, oregano, or marjoram, which all pair nicely with tomatoes.

The cooking process increases the antioxidant activity in tomatoes that can offer you certain health benefits. Cooked tomatoes are low in calories and fat and supply you with a good dose of protein and fiber.  They are a good source of lycopene, an antioxidant that might reduce your risk of heart disease, cancer, and macular degeneration (an eye disease that causes vision loss), heart disease and other chronic health conditions.  Tomatoes contain a good dose of vitamin C, and the cooking process doesn’t destroy this important nutrient.

Depending on how much time you have, I’ve cooked them low and slow, but have also speeded up the process by turning up the heat and using the convection oven.

Ingredients: 

1 pound Cherry Tomatoes, halved (or any tomatoes)
Fresh or Dry Herbs, or Garlic Cloves
2 Tablespoons (or more) Olive Oil
Salt & Black Pepper, freshly ground

Preheat the oven to 250 degrees for two to three hours or 325 for a little less time.  Cut the tomatoes in half horizontally and lay them cut-side up on a baking sheet.

Drizzle with the olive oil and season with salt and pepper and top with a sprinkle of herbs or garlic seasonings of choice.

Roast for a couple of hours, until shriveled but still moist.  You can use them warm, or allow them to cool and serve at room temperature.  Depending on the tomatoes, they may take longer to cook.

The tomatoes will keep for a few days in the refrigerator as well.  Here are a couple of different uses that I created with roasted tomatoes.  This is a room temperature appetizer made with balsamic, mozzarella balls and fresh basil.

Below is roasted tomato and beet salads on fresh Arugula, topped with roasted butternut squash, goat cheese, pepitas (squash seeds), and fresh thyme – drizzled with my thyme vinaigrette.

 

Enjoy!
Cheers!
~Chris

 

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