Technically a fruit, we use tomatoes more like a vegetable. Tomatoes are SO healthy! They have no fat or cholesterol, very few calories, sugar and sodium, yet pack a lot of flavor and nutrients. They have a good dose of Vitamins A, C, K, folate and choline, and minerals calcium, magnesium, phosphorus and potassium. Their high antioxidant content makes them good cancer fighters as well, sweeping up all those free radicals we accumulate from other “bad” foods, particularly those with nitrates and nitrites, grilled foods, etc.
Roasting tomatoes brings out the intense tomato flavor that is delicious with the right herbs and spices. I find the best complement to tomatoes are spices used frequently in Italian cooking: parsley, oregano and basil. Because they will bake and absorb the seasonings, you can happily use dried herbs, but feel free to use fresh if you want to.
I use many kinds of tomatoes, but the juicier varieties are the best. Roma tomatoes are nice, but tricky to stand in the baking dish due to their shape. Slice lengthwise if using this variety. Here is the simple recipe. Enjoy.
Discard the stem. Slice tomatoes in half and line up on a lightly oiled baking dish. Sprinkle the tomatoes with dried oregano, basil and parsley (equal amounts of each) and a dusting of salt if you like, though it is not necessary if you are minding your sodium intake.
You can also sprinkle with grated parmesan or romano cheese (then don’t use the salt) and bake at 350 degrees. The length of time depends on the size of your tomatoes. For cherry tomatoes, 20 minutes will do. For medium to larger ones you will need at least 30 minutes, and up to 45 minutes. Remove and serve!
Also good at room temperature, so you can make it a little ahead if you need the oven for other dishes.