Research has revealed that cooked tomatoes are much better for you than raw. This is because cooking the fruit breaks down the plant cells that trap the lycopene, the potent carotenoid antioxidant found in tomatoes and other red fruits and vegetables, enabling the body to absorb it more easily. AND because lycopene is fat-soluble, when tomatoes are heated in combination with an oil, the body will absorb it even better.
I've used cherry tomatoes below but you can adjust the cooking time if using larger tomatoes.
Roasted Cherry Tomatoes GF SCD
350g cherry tomatoes
handful fresh basil leaves
course sea salt
freshly ground black pepper (optional)
2-3 tblsps extra virgin olive oil
Set the oven to 180° C (fan/convection oven). Wash the tomatoes and slice in half. Tip them into a glass oven dish which helps to retain those wonderful juices.
Tear the basil leaves and sprinkle over the tomatoes. Add a teaspoon of course sea salt and some ground black pepper (optional).
Drizzle one or two tablespoons or extra virgin olive oil slowly over the top.
Then roast in the oven for about 30 minutes.
This recipe is linked to Hearth and Soul Blog Hop, Allergy-Free Wednesdays, Whole Food Fridays, Wellness Weekend, Fat Tuesday