Not only are tomatoes a good source of potassium, niacin, vitamin B6, vitamin C, and folate, but they’re loaded with a healthful phytonutrient carotenoid called lycopene. That is why we like to cook tomatoes to increase absorption of these nutrients.
Like any recipe, feel free to be creative!
- A few vine ripe beefsteak Tomatoes
- Olive Oil
- Fresh Basil and/or Parsley
- Sea Salt
- Fresh Cracked Pepper
- Preheat oven to 375˚F. Rinse and pluck the stems off the tomatoes. Wash and trim the stems off the herbs.
- Drizzle a little olive oil into a baking dish or pan. Spread evenly.
- Slice the tomatoes in half and place face down in the baking dish. Rub a little more olive oil over the tomatoes.
- Slip a little basil and parley underneath each tomato half. Sprinkle some salt and freshly cracked pepper over the tomatoes.
- Stick in the oven. After about 30 minutes, use a metal spatula to flip the tomatoes over. The tomatoes should be nice and juicy at this point. Spoon some of the juices that have gathered in the baking dish over the tomatoes. Feel free to sprinkle some more chopped or torn basil and parsley on top of each tomato half.
- Bake for another 30-40 minutes, basting once or twice more in the interim.
- Enjoy fresh out of the oven or the next day. I love them both ways!