Thursday, January 21, 2010

Tomatoes, tomatoes, tomatoes!

Tomatoes are often added to salads, used in sauces and stews but their potential doesn’t end there. Tomatoes are native from South America but North America’s love affair with the tomato is undeniable. This plump red-delicious fruit, often mistaken for a vegetable, can be cooked in virtually anyway. I have a suggestion of how you turn tomatoes into an appetizing, simple and easy side dish:

Baked tomatoes:

2 tablespoons of olive oil
3 medium size tomatoes, cored
¼ teaspoon dried oregano
¼ teaspoon dried basil
½ teaspoon of ground thyme
¼ teaspoon of garlic powder
Salt and pepper to taste
1 tablespoon of grated parmesan cheese (optional)

Preheat to 375F. Place olive oil, oregano, basil, thyme, garlic powder, paprika, salt and pepper in a small bowl and whisk until combined. Heat a large skillet. Cut tomatoes in half through the middle of the tomatoes. Brush each half with the seasoned olive oil and place it face down in the heated pan. Cook over high heat for about 6 to 8 minutes without turning.

Transfer tomatoes to a baking sheet using a spatula. Place them face up. Season it with salt with necessary. Drizzle remaining olive oil over tomatoes. Sprinkle parmesan cheese. Bake for 15 to 20 minutes. Serve warm with grilled or roasted meat.

Eat breakfast like a king, lunch like a prince, and dinner like a pauper.” Adelle Davis

1 comment:

  1. I love all things tomato! But I won't touch them if they have been refridgerated! Yuck!