I used to love this recipe I had for olive-oil and herb roasted tomatoes, but lately I don't want to eat all that oil. I mean, the recipe called for 1/4 cup of olive oil, which equals 4 tablespoons at 120 calories each of pure fat (480 calories of fat total), which makes the dish a fat-and-calorie bomb. When you remove the oil from the recipe and add balsamic vinegar instead, the taste is more complex and you get a highly nutritious antioxidant-and-vitamin-rich meal or snack that you can enjoy until you feel full for very few calories and no fat. So, I re-jiggered the recipe with no oil and what you get after roasting is so mouthwatering, I'm going to give you 4 ways to use it...that is, if you can even wait that long without spooning them into your mouth straight from the oven!
Vegan Cooking Level: Beginner
2 - 28 oz. cans whole peeled tomatoes
4 cloves garlic, grated
3 tbsp. each fresh herbs, chopped: basil, oregano, thyme, rosemary
1/4 cup balsamic vinegar
Salt & pepper, to taste
Optional: 1/8 tsp. red pepper flakes after roasting
How to throw it down
Step 1: Remove tomatoes from the can sauce one by one and open each one over a bowl, smoothing out any seeds (does not have to be perfect - I am NEVER perfect!). Lay them open side up on a sheet pan lined with a SILpat or parchment paper.
Step 2: Grate the garlic using a fine cheese grater (see, I find a vegan use for all animal product gadgets, cookware and appliances!) Combine garlic, herbs and balsamic vinegar in a bowl and stir to mix.
Using a spoon, top each open tomato with a dollop of herb/garlic mixture until all used up. Sprinkle salt & pepper over top.
Step 3: Bake at 200 degrees F for 2 hours, until soft. Remove from pan. Coarsely cut the tomatoes crosswise twice into smaller chunks.
Serve it up 4 ways:
1. As a topping for crusty bread, as shown, sprinkled with your favorite "nut" parmesan.
2. Make a french bread pizza, or traditional pizza using a store-bought crust such as Sami's Bakery Millet & Flax Pizza Crust, and top with other roasted veggies over these tomatoes and your favorite "nut" parm. Go crazy!
3. Make a spreadable paste. Add 1/8 tsp. red pepper flakes for a spicy spread.
4. Freeze 1 cup of these tomatoes to add to your next minestrone soup, or other Italian soup or home made sauce.
Want to take back your health eating this way
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