Organic tomatoes are plentiful this summer, one of the mainstays on the Centers for Disease Control and Prevention’s list of top seasonal produce picks.
They’re also a nutritional best bet: A 1/2-cup serving of cubed tomatoes contains only 20 calories and provides 40% of your daily recommended vitamin C intake.
Our weekend recipe was adapted from Young & Hungry: More Than 100 Recipes for Cooking Fresh and Affordable Food for Everyone, by Food Network host and celebrity chef Dave Lieberman (more on Dave tomorrow).
All of the ingredients should be available at your local natural and organic food store.
Oven-Roasted Plum Tomatoes
Makes 4 servings
- 4 ripe plum tomatoes (about 1 pound)
- 1/4 cup extra-virgin olive oil
- Handful fresh thyme sprigs
- 4 pinches salt
- 10 grinds black pepper
- Preheat oven to 400°F. Line baking sheet with aluminum foil. Cut off tomato tips and top cores. Halve tomatoes lengthwise. Toss halves together in bowl with oil, thyme, salt and pepper.
- Lay tomatoes on baking sheet, cut side up, and pour over them any seasoned oil left in bottom of bowl. Roast until skins are shriveled and tops are lightly browned, 20 to 25 minutes.
- Cool to room temperature, and then gently pinch off shriveled skins. Serve at room temperature.
Note: These tomatoes freeze well by wrapping small quantities in freezer wrap to keep freshness in and air out.
6 Additional Tomato Recipes
- Tomato and Onion Salad
- Gazpacho Salad
- Cherry Tomato Salad With Tarragon and Chives
- Fresh Tomato & Zucchini Salad
- Tomato and Roasted Red Sweet Pepper Soup
- Corn, Tomato & Vidalia Onion Salad
Recipe and photo courtesy of Hyperion Books/Glad PressN’ Seal