Tomatoes are actually more nutritious for you when cooked because when cooked, they release lycopene, an essential vitamin
Maybe your tomato plants were a bit overgrown this year? Or maybe tomatoes were on sale at the farmer’s market last week and you decided to buy a whole bunch of them? Whatever the case, it’s time to use up those tomatoes as they are going out of season. A great way to use up all those extras is to make a roasted tomato spread! This garlic roasted spread will kick up your sandwiches up a notch or impress your guests with this spread on crostini with a dollop of ricotta cheese. Feel free to add different herbs and spices like rosemary or parsley in addition to or in place of the oregano that the original recipe calls for. And for an added bonus – tomatoes are more nutritious for you when cooked than raw. It’s now well known that when tomatoes are heated, they release lycopene, a powerful antioxidant known for decreasing risk of cancer and heart-disease. So cook your tomatoes! And tell us your favorite tomato recipe in the comments below.
2 lbs Roma tomatoes or tomatoes from your garden
½ cup olive oil
1 or 2 crushed garlic cloves
1 tablespoon oregano
1 teaspoon sugar (or sugar substitute)
1 tablespoon chopped basil (optional)
Salt & Pepper to taste
Optional Sandwich Ingredients:
Fresh basil leaves
Mozzarella cheese or Ricotta cheese
- Preheat your oven to 250°
- Cut tomatoes into quarters and arrange in baking dish
- Drizzle with olive oil and add garlic, salt, pepper, sugar, oregano and (optional) basil on top
- Bake in oven for approximately 1 – 2 hours. You will want to keep an eye on these as you get closer to an hour. Turn them over occasionally so that the tomatoes caramelize but don’t burn.
- After tomatoes are cooked, set aside to cool.
- Once cooled, puree in a blender or food processor.
- Add to sandwiches, crostini, or as a tomato puree for pasta sauce.
For an extra kick, throw this sandwich on a panini press or grill on either side in a pan.