|Whimsical Side Dish|
Recipe adapted from Healing Foods
Sometimes I love it when I’m wrong. Like when I first read Miriam Polunin’s Healing Foods, and dismissed it because some of the nutritional information, from the carbo-loading era, was outdated. I did copy a few of the recipes before returning the book to the library, and throughout the years every one of the recipes I’ve tried has turned out fabulous. So, not only did I revise my review on Goodreads, I’m also going to order the book. Baked Tomatoes follow Carrot-Cilantro Soup, Golden Beet Soup with Herbs, and Healthy Polish Carrot Cake in the string of hit recipes from this book. To try next: Veggie Chowder. If these recipes resonate with you, perhaps you’d like to treat yourself to this bargain price cookbook as well.
|Adding Herbs to Tomatoes|
|Replace "Lids" Before Baking|
Use any proportion of the three herbs listed, or whichever you have fresh on hand. You could also experiment with a small amount of fresh thyme, or oregano and marjoram.
Ms. Polunin tells us that tomatoes are high in the antioxidant lycopene, which is retained in the cooking process. She also states that the recipe is easy and intensifies the flavor of the tomatoes. Correct on all points! Enjoy!
serves 4 – 6
Non-stick spray or olive oil
4 Heirloom or 8 garden tomatoes
1 clove garlic
1 ½ tbsp. finely chopped fresh basil
1 tbsp. finely chopped fresh parsley
½ tbsp. finely chopped chives
large pinch of sea salt
fresh ground black pepper to taste
2 tsp. olive oil, divided
Preheat oven to 425 degrees F. Spray baking dish with non-stick spray, or rub with olive oil. If your tomatoes vary greatly in size, use two small baking dishes to accommodate the different cooking times.
Turn tomatoes upside down and slice across each tomato about ½ inch from its base, to make a “lid.” Place tomatoes (without “lids) into baking dish cut side up.
Use a sharp paring knife to make a few crisscross cuts on the surface of each tomato. This allows the flavor of the topping to permeate.
To make topping: Peel garlic clove and squeeze through garlic press. In a small bowl, stir together garlic, chopped basil, parsley, and chives, salt, pepper, and 1 tsp. olive oil. When uniformly blended, spread evenly over tomato tops.
Put the “lids” back on the tomatoes on top of the herbs. Drizzle remaining 1 tsp. olive oil over the “lids.”
Bake on top rack of oven for 20 – 25 minutes, or slightly less if tomatoes are very small. When done, tomatoes will be soft but not collapsing.
Remove from oven and let rest until warm, about 10 minutes or more. Don’t serve them hot from the oven!