But I don't get into the science of it in my recipe posts…………let's eat!!!!
Olive Oil Roasted Tomatoes with Manchego and Basil
6-8 large Truss tomatoes
Handful fresh basil leaves
Light olive oil
1 cups Manchego (or favorite) cheese, grated, plus extra
Pink Himalayan Salt (from grinder is awesome)
freshly ground organic black pepper
Pre-heat oven to 250˚F
Cut tomatoes in half width ways and place 3-4 halves cut-side up into each tapas dish (you’ll need 4 individual dishes or 1 large one). Over each dish of tomatoes pour 1/3 cup olive oil and season tomato tops very well with crushed sea salt flakes and a decent amount of black pepper, place 3 or 4 large basil leaves around the tomatoes sinking them into the oil.
Roast tomatoes for 1.5 hours in the pre-heated oven until soft, remove and sprinkle tops with 1/4 cup grated Manchego per dish then return to the oven for 10 minutes. Serve piping hot with extra grated Manchego, fresh basil leaves and crusty, grilled bread. Himalayan Salt from a salt grinder is awesome!!!
recipe inspired by and photography from the WhatKatieAte blogspot.
The Healthy Chef's Corner
"The Healthy Chef's" Deliciously Healthy Food Tidbits:
Strange enough, the anti cancer antioxidant Lycopene is activated more when tomatoes are cooked as opposed to raw
Pink Himalayan Salt is totally different from table salt in that it contains 84 minerals in perfect balance.
Don't worry about the fat content of olive oil, healthy fats are EXTREMELY necessary for proper body functions.
Basil oil can be used to treat constipation, stomach cramps and indigestion as well as the cold, flu, asthma, whooping cough, bronchitis and sinus infections. It is also a great source of magnesium, an essential mineral that helps the body’s blood vessels relax, which can improve blood flow