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How To Make Perfect Oven Roasted Tomatoes - Great Vegetarian Dish
Time to eat your veggies, and love them too!
Well, they say tomatoes are actually fruit, but you know what I mean. They’re incredibly good for you; vitamin C, B vitamins and lycopene, a powerful antioxidant that reduces cell degeneration and protects skin from sun damage, are just some of this super food’s stats.
I was pleased to recently discover that fresh or cooked, the nutritional value in tomatoes always stays the same. So I figured, lets roast ‘em up, Italian style, and munch them down without shame!
This recipe will make you want to eat a salad, make you crave an all-veggie sandwich, and definitely make you tell everyone you know.
(By the way, this recipe is so easy, measurements aren’t necessary. Just make sure you’ve got all the good stuff!)
Basil, fresh or dry flakes
Fresh garlic cloves
Salt and pepper
How it’s done:
Tomatoes need to be cooked on a rack. What I did was take the smaller rack out of my toaster oven and put it on top of a foiled tray, so there’s about an inch of space between. Maybe I’m living under a rock and there’s something you can buy for this kind of thing, and you’re all having a good laugh, (ha ha ha…) but that’s how I did it. Moving on!
Cut the tomatoes in half, then halves again, then one more time (eights). Take the seeds out, (seeds aren’t digestible and won’t taste good). Put it all in a mixing bowl. Feel free to add in whatever veggies you want, I recommend mushrooms or eggplant.
Add the olive oil, enough to coat the pieces and a little extra. Crush the garlic cloves; not chop, crush, to get out the full flavor. I use 3 large cloves when preparing 3 tomatoes. Add salt and pepper and basil, mix it all into the tomatoes so each piece is evenly coated. Use your hands delicately so the tomatoes don’t break apart.
Place all the pieces separately on the rack so they won’t fall through. Don’t layer or stack them on top of each other, they won’t cook.
Turn the oven to BROIL, 350 F. Don’t preheat. Put the tray on the top shelf of the oven. Cook for 20-25 minutes, or until just a small part of the corners of the tomatoes are blackened. CAREFUL, after 20 minutes they burn fast.
Now they’re done! Make a sandwich with spinach, toasted wheat bread and feta cheese. You could even spread some hummus on the toast for extra flavor. Best sandwich ever! Enjoy!