Easy Recipe for Phyto-Rich Roasted Cherry Tomatoes With Turmeric
This EASY recipe uses summer cherry tomatoes or even year-round ones, since the slow roasting brings out the natural sweetness of the tomatoes. I created this recipe when I had cherry tomatoes lying around that were getting a little wrinkled and losing their moisture and so were not ideal for eating alone or in a salad. Slice them up, douse them with healing spices and herbs and roast them. They are fantastic on the their own or served into a pasta dish or a side of roast fish.
Recipe type: Side Dish
Cuisine: Italian
  • 2 pounds cherry tomatoes, all sliced in half
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • ¾ teaspoon ground turmeric
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • ¼ teaspoon black pepper
  1. Preheat oven to 275 degrees Fahrenheit.
  2. Combine all the ingredients together in a large mixing bowl, tossing well.
  3. Spread out the oiled seasoned tomato halves on a baking sheet.
  4. Bake for 30-40 minutes, stirring halfway through. When done, they should still be a little bit juicy and not totally dried out. Some of the juices might even leak out and stick to the pan. Eat these tomatoes as is or throw them into a pasta dish or as a side with heart-healthy fish.
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Recipe by Shef's Kitchen at http://shefskitchen.com/2016/07/12/phyto-rich-tomatoes-turmeric/