If you’re in the Northeast, like I am, you’ve been experiencing some pretty wicked cold temperatures lately. This time of year is perfect for roasting. The oven ticks and hums, creating luscious warm dishes and a house full of great smells, while the cold presses in vain against the windows. I am silly with delight during the summer when tomatoes are at their peak. Warm from the sun and smelling of earth, I am known to eat summer tomatoes over the sink with intermittent splashes of salt. Of course I also search for every opportunity to marry tomatoes, mayonnaise and toast. Simple gorgeous delights. However, at this point in the cold winter months, tomatoes are coming from faraway places and not the tender rich ripe fruit of the warmer days. Slow roasting is such a miraculous thing for the blander winter tomatoes. The roasting concentrates the flavor and turns meh into magic. Now who doesn’t love that?Print
The Love AppleThe tomato is indeed a fruit, not a vegetable, and to be even more precise, it’s a berry- but call it what you may, I adore the name love apple. Thought I’m not exactly sure of the origin, it’s hard to not hard to imagine a romantic dinner without tomatoes of some kind (I’m looking at you Lady and The Tramp). Though it might be given this moniker due to it’s heart friendly attributes. As a good source of lycopene, Vitamins C, A and E- all wonderful antioxidants- and a good source of fiber- tomatoes can keep that heart pumping and blood flowing through healthy veins.
The Magic of Slow RoastingAs I said before, slow roasting intensifies the flavors in tomatoes so beautifully, but it also takes them to a soft tender juicy place as well. There is nothing like adding roasted tomatoes to a simple sandwich and elevate it to a new level. My favorite is to roast a tray of these babies, eat some right away, and eat the rest rewarmed with premade polenta and a poached egg for breakfast. While the eggs poach I warm the rest and in 10-12 minutes I have a beautiful breakfast that starts me out like a queen.
Share the LoveHow are you going to enjoy your roasted tomatoes? I used roma tomatoes here, but any variety will work. Not into the cheese? Try tossing with some dried oregano or basil, garlic, olive oil and salt, and roast until tender. I even do this to cherry or grape tomatoes sometimes (Just AMAZING in salads!)
Slow Roasted Roma Tomatoes with Mozzarella and Basil
Amount Per Serving
Calories from Fat 31
% Daily Value *
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 7g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 4 roma tomatoes
- 8 basil leaves- or 1T dried if not available
- 2 oz shredded mozzarella
- salt and pepper
- Preheat the oven to 400 degrees.
- Slice the tomatoes longways and arrange in a small baking dish.
- Sprinkle with salt and pepper.
- Lay one basil leave on each tomato and then evenly distribute the cheese on top.
- Place the dish into the oven and roast until the tomatoes are wilted and the cheese is toasted and bubbly.
- This recipe could, and most probably should, be doubled or tripled. Reheat leftovers gently and add to omelets, sandwiches or grain bowls.
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