🍅 Simple Roasted Tomatoes. Teamed with ayurvedics.


Tomato season will soon be upon us in the Northeast but I use the Compari tomatoes that are reliable, inexpensive and available all year.

I make these roasted tomatoes about once a week and use them on sandwiches, and to add umami to pastas and curries.  The combination of black pepper and turmeric is known to reduce inflammation. In fact, you can find it as a supplement. I discovered this, not only through a cooking class on ayurvedics, but through reading the label on a container of roasted tomatoes at Whole Foods in the Deli Department. I was surprised to see turmeric as one of the ingredients, along with black pepper, apparently turmeric serves as a preservative.

Turmeric is an easy spice to add to Asian preparations. For me, if you add a little to a dish, it’s relatively tasteless. You get depth of flavor and subtlety the more you work with it. Turmeric is one of the many tools I have come to depend on in an effort to eat more healthfully.

Make your roasted tomatoes with this known ayurvedic inflammation fighter combination: 

1 Package of Campari Tomatoes

Olive Oil

Salt

Black Pepper

Turmeric Spice

Pre-heat oven to 350 degrees. Pierce each of the tomatoes with a knife. In a bowl, toss them gently in olive oil, salt, pepper and turmeric. Make sure they are well coated. Place them on a baking sheet covered with parchment paper or aluminum foil.  Roast the tomatoes for 45 minutes, depending on your oven. Turn off the oven. Keep the tomatoes in the oven until the oven has cooled. Remove from oven. Once they are cooled, put them in a jar or container.

If you want to preserve them for a little longer, add red vinegar once jarred.

#roastedtomatoes #blackpepper #turmeric #ayurvedics

See it as a pin!  

https://www.pinterest.com/pin/770608186251261713/

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