Baked cherry tomatoes - wheat free recipe
Baked tomatoes have a lovely flavour and they also have a healthy secret. Tomatoes contain lycopene, which is known to be a potent antioxidant. It has been strongly linked to a reduced risk of developing some deadly cancers such as colon, rectum and prostate cancer.
Lycopene is absorbed best into the body from cooked tomatoes, so things like baked tomatoes, tomato puree, ketchup and tomato pasta sauce are ideal sources. Tomatoes that have been ripened on the vine also have more lycopene present than ones that were ripened after they were picked.
So not only do baked tomatoes contribute a colourful addition to a meal they are also extremely good for you.
dietary information: | |
| wheat free |
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| gluten free |
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| nut free |
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| dairy free |
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| vegetarian |
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| vegan |
|
serves 2
| 12-20 | cherry tomatoes (on the vine if possible) |
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| 1-2 | tsp | olive oil |
| 1 | tbsp | balsamic vinegar |
preheat oven: 200°C, fan 180°C, 400°F, Gas 6
| 1. | Wash and dry the cherry tomatoes, taking care not to pull off the vine. |
| 2. | Place the cherry tomatoes in an ovenproof dish and then with a sharp knife slice the tomato across the centre, but only go as deep as about one third down the depth of the tomato. Slightly widen each slit with the knife. |
| 3. | Drizzle the olive oil over the tomatoes and then drizzle the balsamic vinegar over, making sure that plenty of balsamic goes into each slit. |
| 4. | Bake for 10 minutes, then serve still attached to the vines. |
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