Saturday, January 11, 2014

Baked Tomatoes


I love baked tomatoes. Not only are they wonderfully tasty, but cooking a tomato actually boasts its antioxidant power. Tomatoes are a good source of lycopene, the phytochemical which is responsible for making the tomato red and is packed with antioxidant properties...which can protect the body from cell and tissue damage. The simple act of cooking a tomato ups its lycopene content. (Never eat cooked tomatoes from a can, though. The acid draws out more BPA!)


Cooking a tomato does however reduce some of its vitamin content.
Tomatoes are rich in vitamin C so enjoying raw in a salad is a win win as well.


To bake a tomato, first cut out the stem and slice in half. 


Line halved tomatoes in baking dish and pour a small amount of olive oil onto each and then top with your favorite dried spices. I chose oregano and salt. (Good with a little shredded Parmesan on top, too)
Then bake at 350 for 20 minutes or until tender.


I love baked tomatoes at breakfast! Enjoy!


1 comment:

  1. Baking tomatoes makes them so much sweeter. Thanks for reminded me to make these more often. Thanks for sharing them our Little Family Adventure's FB party today.

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