I have not had a very successful week in the kitchen. I am working on two recipes to share and while they are close to being ready to share, they aren’t quite there yet. When I first started this blog, I was sharing what I was trying out and writing up whether it worked or not. But as this blog has developed, I moved away from that as I figured you didn’t really want to know about recipes that don’t work for one. I mean really what are going to get out of me saying something doesn’t work.
That is not to say that all the recipes I post are created equal. I certainly have favourites. But I am now only sharing recipes that I would make again – albeit some of them are time consuming and I wouldn’t make them often.
One recipe I would make again are these chilli roasted tomatoes. Did you know that tomatoes are one vegetable where cooking actually benefits the nutritional value –at least certain elements? You hear so often that cooked vegetables have the goodness boiled out of them and that was definitely the case with my grandmother’s cabbage. I get shudders down my spine just thinking about that cabbage. But cooking tomatoes releases the lycopene which has lots of that magical antioxidant stuff. You do lose some of the vitamin C though so it is swings and roundabouts.
If you look at the study, the temperatures and times used to cook the tomatoes are much lower than what I used in this recipe so who really knows what happens to the lycopenes in them. But if nothing else you will get a lovely chilli tomato explosion in your mouth when you eat them. The cooking process intensifies that delicious tomato flavour. And they are a great addition to any sandwich if you are trying to make delicious food to take to work.
There is very little effort involved in preparing these tomatoes. Basically cut them in half, sprinkle stuff on them and pop in the oven. It hardly warrants writing out the recipe which is below! If you don’t like chilli you could leave that off – in fact the beauty of this recipe is how versatile it is. Don’t have Italian herbs in the kitchen then add some other herbs like oregano or rosemary. Test out your favourite flavour combinations and make a mixed batch.
The calories below are for each tomato.
- 8 mini roma tomatoes, cut in half
- 1/2 tbs of olive oil
- 1 tsp of Italian herbs
- 1/2 to 1 tsp of dried chilli flakes (depending on how spicy you like it)
- Heat your oven to 160C
- On a baking tray lined with baking paper lay out the tomatoes with the skin down.
- Drizzle the oil over the tomatoes
- Sprinkle the tomatoes with the Italian herbs and dried chilli flakes
- Pop into the oven and bake the tomatoes for about 1 hour.
- When done take out of the oven and allow to cool. Try not to eat to many while waiting for them to cool down.