Slow Roasted Tomatoes with Orange and Cumin
by Joyce Jerome /Natural Foods Chef
While in the oven the oranges slowly caramelize and the tomatoes soak up all of the sweet flavor.
The first time my mom prepared this for me was after she returned from a trip to Italy.
It is now a staple in my recipe index. During the summer time we make this dish with homegrown heirloom tomatoes.
The ingredients are so simple but once you bite into these tomatoes you will want to make these forever.
They can be served on their own or as a pleasing side. Elevate your pasta by stirring them in or my personal favorite is having these alongside a grilled piece of fish.
TOMATOES….are rich in vitamins A and C, antioxidants and folic acid. Did you know that these components helps to slow down the aging process, reduce blood pressure and are good for your eyes.
To get full benefit from these sour fruits its best to enjoy them with spices like cumin, turmeric and pepper rather than with dairy products that can stimulate digestive issues.
ORANGES…A good source of vitamins, dietary fiber and sugar can increase the taste of food. (which is why they make these tomatoes so yummy). Oranges can reduce fatigue and make make your skin shine. as the seasons transition its best to eat oranges for an immunity boost.
CUMIN…the superstar spice in this dish relives gas, and indigestion that can be caused by tomatoes. Cumin can reduce inflammation and indigestions. There are many home remedies that use cumin for these powers.
2 pints cherry tomatoes
1 naval orange, sliced
2 T good olive oil
Preheat oven to 300.
Line baking sheet with parchment paper.
Place tomatoes and orange onto lined baking sheet and season with cumin, salt and pepper.
Shake the tray to coat the tomatoes.
Bake for one hour or until tomatoes look ready to pop
Joyce Jerome, part of the Joyful Approach Tribe is a natural foods chef providing custom meal consulting, pantry refreshing and consulting, and hands on cooking classes.
She has the gift of marrying gourmet cuisine with natural healing foods and educating on a conscious way of life with foods.