Oven-Roasted Tomatoes
Notes
Roasting is a great way to cook all those cherry tomatoes from that prolific plant. The tomato flavors concentrate and become sweet. They can be added to salads, eaten as a vegetable with a meal, or just used as a snack. Preheat the oven to 425 degrees F. You can use any amount of tomatoes as long as they fit on the rimmed baking sheet you intend to use. Line the sheet with aluminum foil. Cut the tomatoes in half, placing them cut side up on the baking sheet. Lightly spray with olive oil, then sprinkle lightly with salt, pepper, and dried thyme. Bake until the tomatoes just start to brown, do not let them burn. The length of time will depend on the thickness of the tomatoes, but will take about 10 to 20 minutes, so you will have to watch them. The tomatoes can be served warm or at room temperature.
Fresh Tomato Salad
Notes
Slice two to three large ripe tomatoes and lay them in a platter, sprinkle with torn fresh basil leaves so that each tomato has at least three or four pieces of basil on it. Sprinkle lightly with salt and pepper, then add a vinaigrette dressing. You do not have to use much oil as recipes call for to make a good vinaigrette. Oils are high in calories, so excessive use adds unwanted calories to your daily intake. I generally use two teaspoons of olive oil, one-half teaspoon of any kind of prepared mustard (which acts as an emulsifier, as well as adding a nice zing to the dressing), a squirt of lemon juice, and one to three tablespoons of flavored vinegar. I combine the ingredients in either a small bowl and mix with one of those small whisks, or put the ingredients in a small jar and shake vigorously to mix the ingredients.
Fresh Tomato Pasta Sauce
This recipe is an easy way to use all those cherry tomatoes and tastes so fresh on a bed of whole wheat pasta.
Ingredients
- 2 tablespoons olive oil
- 1 clove of garlic sliced into matchsticks
- 3 cups of cherry tomatoes cut in half
- 3/4 teaspoon mixed Italian herbs (the mixture I use has marjoram, oregano, thyme, rosemary, savory, basil, and sage)
- 8 -10 fresh basil leaves cut chiffonade
- 1/2 teaspoonful sugar
- 1 Tablespoon red wine
- Salt and pepper to taste
Instructions
- Heat oil on medium heat, add garlic and cook for 1 minute to infuse the oil with garlic flavor, do not burn the garlic
- Add the tomatoes and spices, then sugar and wine
- Cook down until the juice thickens
- Now you are ready to serve! Just spoon over your favorite whole wheat pasta
