This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"My greatest strength is... common sense. I'm really a standard brand like Campbell’s tomato soup or Baker’s chocolate."
-Katharine Hepburn, Actress
You could sprinkle about 1/8 tsp salt over these after cooking but I like the simple sweetness of the roasted tomatoes especially when I am going to use them as an accompaniment for a salad or other dish that might be tart or salty.
Lycopene is the antioxidant chemical that is the major red pigment in fruits and vegetables. In a recent study of over 45,000 men, researchers at Harvard University found that eating foods containing high amounts of lycopene reduced the risk of prostate cancer by about 35%. There are also studies that show lycopenes have a beneficial effect on LDL (bad cholesterol) but none that prove a correlation between eating foods high in lycopenes and a lowered risk of heart disease.
Tomatoes are one of the best sources of lycopenes and cooking them helps release the antioxidant. A medium tomato has about 3.5 mg of lycopene while tomato sauce almost 20 mg in a half a cup and tomato soup about 25 mg in a cup. Other fruits and vegetables that have red pigment like watermelon and grapefruit are good sources of lycopene as well.
There is so much discussion about antioxidants and here's another one that may have some benefit. The bottom line is that eating good food is good for you.
Servings = 2 | Serving size =2 tomatoes
Cooking Time = 60 Minutes
This recipe can be multiplied by 2,3,4.
This recipe can be divisible by 2.
This recipe does not keep well past one day.
|spray olive oil|
|fresh ground black pepper (to taste)|
Preheat the oven to 375°F. Place a large skillet in the oven.
When the oven is hot lightly spray the pan with olive oil and place the tomatoes in stem side down.
Roast for 30 minutes and remove from the oven. Turn the tomatoes over so they are stem side up resting in the hot pan and let them cool in the pan for 30 minutes.
After they are cold, use a very sharp paring knife to gently cut the stem and core from the tomato.
Serving size = 2 tomatoes
Servings = 2
Amount Per Serving
|Calories 44||Calories from Fat 4|
|% Daily Value|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 3g||12%|
|Vitamin A 41%||Vitamin C 52%|
|Calcium 2%||Iron 4%|
|Vitamin K 19 mcg||Potassium 583 mg|
|Magnesium 27 mg|