Because I have tomatoes galore from my garden, and I cannot seem to eat large enough quantities on a daily basis, I decided to extend their shelf life. Sure, I could have made tomato sauce, but let's face it....it's sort of boring and it takes hours!
Instead, I opted to roast my fruitful treasures. The sweet aroma of starches converting to sugars and fresh alliaceous garlic roasting is sure to entice even the pickiest palates.
Wapsipinicon peach, green zebra, lemon boy, black zebra, and a couple red varieties too. So good and versatile...and the heating increases the lycopene content!
Tomatoes have outstanding antioxidant content too and are an excellent source of NUTRIENTS such as Vitamins C, A and K! So eat up!
|Combine 1 1/2 Tbsp. EVOO, 4 chopped garlic cloves, 1/2 tsp. sugar, 1/2 tsp. salt, 1/4 tsp. pepper.|
|Pour over cut tomatoes|
|Lay on a foil lined pan (for easy clean up!)|
|Roast at 400F for 10 minutes; lower heat to 350F and roast for 22-25 minutes...or until it starts to smell AMAZING!|
|These roasted tomatoes last for about 1 week or so in the refrigerator; or freeze them in baggies for a few months. Toss them on pizza, pasta, serve over salads or mash them up to spread over goat cheese. They can make a lovely addition to my morning eggs and toast! Can't wait!|
|I like to pack them in little containers so they are ready to go! I can eat these around 3pm at work with some whole grain crackers and lowfat cheese!|
|And since I could not wait until tomorrow...here is a little night time snack to help stabilize my blood sugar and keep my belly happy!|