By Melanie A. Albert, intuitive cooking expert, author, and speaker. Founder & CEO Experience Nutrition Group, LLC
Yesterday, when roasting roots, I also decided to cook some tomatoes and beautiful peppers, with a shallot. The tomatoes and peppers were both grown by farmers within a few miles of my home. The tomatoes were from Abby Lee Farms and the beautiful peppers from Maya’s Farm at The Farm at South Mountain.
To roast the veggies, I simply tossed the tomatoes and peppers with the same dressing as the roasted roots – organic extra virgin olive oil, sea salt, dried oregano and basil. The aromatherapy was so sweet and I loved the sweetness of the tomatoes.
Excerpt from A New View of Healthy Eating
Simple Roasted Tomatoes Sauce
Oven-roasted tomato sauce is very easy to cook. The main ingredient is time. Be creative with the quantity and combination of tomatoes, onions, carrot, and garlic when you roast this beautiful, delicious sauce. Use the sauce with veggies or, to make soup, strain the cooked tomatoes through cheesecloth, then blend into a creamy soup.
- Red onion, sliced
- Few carrots, chopped
- Few garlic cloves, sliced
- Sea salt
- Place whole tomatoes in a large roasting pan.
- Add the onions, carrots, garlic, and sea salt and lightly toss.
- Roast for about 3 hours, stirring every 45-60 minutes.
- Enjoy the aroma of the roasting tomatoes.
In many parts of our country, tomatoes are in season, so I invite you to visit your local farmers’ market, buy some tomatoes, and create your own simple roasted tomatoes.
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