How to Make Roasted Tomatoes 2

Even though they are kind of past their time, I am still in love with tomatoes.

The farms in my neck of the woods grown tomatoes year round in greenhouses.  And while it’s super exciting to be able to enjoy farm fresh tomatoes year round, the ones from the greenhouse sometimes lack the va-va-voom of summer tomatoes (did I really just use that expression?  I guess so.  Let’s go with that.)

And then I discovered roasted roma tomatoes.  They are so good, and I am totally hooked.  I got really obsessed with sun dried tomatoes a while back, because I got it in my head that they were like vegetarian beef jerky.  Which might make be sound crazy, but they really are kind of like veggie jerky if you think about it.  And roasting tomatoes condenses the flavor like in sun dried tomatoes, but they are still plump so they are a little more savory.

Roasted Roma Tomatoes

Roasting tomatoes is the perfect way to use tomatoes in the off season.  They are perfect in things like tabouli, pasta, and even to make a tomato sauce with.

Health highlight of tomatoes: Tomatoes are also full of antioxidants that have been shown to prevent certain types of cancer (specifically lung and prostate) promote heart health, and may be helpful in supporting bone health.  One of these antioxidants is lycopene, which has been linked to higher functionality with age, as well as increases your skins natural SPF!  Lycopene is more bioavailable (your body can use it better) in tomato products when they are cooked.  So that is an added benefit of roasting your tomatoes!

How to Make Roasted Tomatoes 1

Roasted Tomatoes
Prep time: 
Cook time: 
Total time: 
  • 10 Roma Tomatoes (sliced about ¼ inch thick)
  • EV Olive Oil Spray (I always recommend this guy, I use it daily) or olive oil and a brush
  • Sea Salt (to taste, about ½ teaspoon is a good place to start)
  1. Preheat the oven to 425 degrees
  2. Line a sheet pan with parchment paper
  3. Spray the paper with the olive oil
  4. Lay the tomato slices in one layer on the sheet pan (you may need a second pan)
  5. Spray the tops with olive oil
  6. Roast for about 30 minutes, or until they begin to brown
  7. Sprinkle with sea salt
  8. Allow to cool and enjoy!!


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