Weight & Wellness
575

Roasted Tomatoes

 

 

Roasting is a nutritious and versatile method for using up a surfeit of garden tomatoes.  It is nutritious because heating tomatoes with some kind of fat - in this case - olive oil, greatly enhances the bioavailability of one of the major antioxidants present in tomatoes, namely, lycopene.  It is versatile, because you can eat it as is, for a side dish, you can add some broth and turn it into a soup or a sauce, you can top it with cheese and eat it as an appetizer or a vegetarian main dish.

 

You really don't need a recipe, just mix some fresh cut up tomatoes with some good olive oil and a bit of garlic and roast in a hot oven til browned and softened, but for those of you who like a bit of specificity, here is how I ususally make roast tomatoes.

 

Ingredients:

 

extra virgin olive oil

3 large or 5 medium beefsteak tomatoes or enough halved cherry tomatoes to cover the bottom of pan

5 cloves of garlic, thinly sliced

one or two fresh bay leaves

splash of white wine or vermouth

hot pepper flakes to taste

any fresh herb, such as basil, oregano, mint, sage, or rosemary

s & p

(1/2 large onion, chopped)

(a few pinches turmeric)

 

Preheat oven to 400 degrees.

 

Pour a generous amount of olive oil in a 12" frying or roasting pan (I use either cast iron, or enameled cast iron).

Add remaining ingredients, reserving some of the fresh herbs to toss in at the end of roasting.

Stir, making sure all of the ingredients are well coated with the olive oil.

Roast for 30 minutes.

Stir, roast another 10 - 20 minutes until tomatoes are soft and nicely browned in spots.

 

Warning:  these tomatoes are addictive!!

 

Variation:  instead of fresh tomatoes, you can use canned diced tomatoes (I use Muir Glen).  When I use canned tomatoes, I like to fry the garlic slices in a hot cast iron pan, then dump in the tomatoes and roast as above.  You will need two cans for a 12" pan.

 

Another variation:  to add protein, omega 3 fats and a rich wonderful flavor, try adding a few anchovies (canned in olive oil) along with the garlic - just mush the anchovies around with the garlic til it smells great, then add the tomatoes and roast as per the original recipe.  These tomatoes are particularly good on pizza.  Anchovies are salty - you do not need any added salt when cooking with anchovies.  Give them a try, you might be surprised.