Skinny Roasted Vine-Ripe Tomatoes
Gluten Free Living – 2014
Skinny Roasted Vine-Ripe Tomatoes are so succulent and mouthwatering. This simple side dish is so big on taste. Wedges of vine-ripe tomatoes are first brushed with olive oil on a large cookie sheet. Then they’re seasoned with salt and pepper, thyme, basil, chives, marjoram, oregano and rosemary. I chose fresh herbs (except for the marjoram) which increased the flavors exponentially. Yum.
You can’t get much better than this. These tomatoes are savory and so flavorful. For those of you with gardens, this quick and easy recipe is a great way to use up vine-ripe or beef-steak tomatoes! (Or any kind of tomato for that matter!). It’s extremely low calorie, healthy, gluten free and vegan.
A couple of weeks ago, I asked a friend if she would take some pictures of me for my blog. The one I had been using was pretty yucky and I wanted something without a horrid mustard yellow background! Sorry, it’s not my favorite color and we’ve painted every inch of this house since we moved in two and-a-half years ago to get rid of it! I offered to buy her family dinner at her favorite restaurant and she said, yes! The five of us enjoyed a delicious meal at Campuzanos Restaurant here in town and then afterward we went to a local park for pictures. It has some nice bridges, old gnarly trees, and dated buildings that are great backgrounds for shots.
Corey’s husband, John, is a grocer so he is always bringing us food whenever we have them over for a meal. He gave us two two-pound containers of large strawberries and a batch of heirloom tomatoes. The tomatoes sat in the fridge about a week. I finally decided I needed to use them up before they went bad. I ended up serving them with Herb Chicken with Roasted Garlic when my sister was here last week. She is really trying to watch her weight so this was a great side dish for her….low calorie and healthy.
If you want quick and easy, this is it! If you want economical, this recipe will do it! If you want the convenience of oven roasting, this recipe is for you. And, if you need healthy, low calorie, gluten free and vegan, Skinny Roasted Vine-Ripe Tomatoes should be right up your alley!
When I initially published this recipe in May 2014 I didn’t use near as many herbs. The recipe was pretty simple and I only used dry herbs instead of fresh. I wanted to remake the recipe, but I haven’t been able to find heirloom tomatoes in grocery stores for over a year. I finally decided to remake the recipe (August 2018) but chose to use vine-ripe tomatoes instead. I added about five more fresh herbs so the recipe came out absolutely scrumptious.
We have some friends from our church who live down the street from us. They provide foster care for needy children. They got a newborn last week so several gals from our church are bringing them meals to help out. I served this fantastic side along with an amazing Chicken Tetrazzini, Creamy Grape Salad, Rapid Rise Italian Herb Bread and a terrific Cherry Delight Cake. They were delighted with having a home-cooked meal they didn’t have to fuss with.
Skinny Roasted Vine-Ripe Tomatoes will sure make your mouth water. Plus, they’re the perfect accompaniment for any side dish. We loved this amped up version and believe you will too
Skinny Roasted Vine-Ripe Tomatoes are a mouthwatering treat–especially if you love tomatoes.
I served Skinny Roasted Vine-Ripe Tomatoes with a fantastic Chicken Tetrazzini. They were perfect together.
This amazing tomato dish is healthy, low calorie, gluten free and vegan.
Here’s what I did.
I used these ingredients. I used about three times as much basil as what is shown.
Place parchment paper on a large 18×26″ cookie sheet. Wedge each tomato into eight pieces. Place tomatoes in single layers on top of parchment paper.
Brush each tomato with a little bit of olive oil so that each tomato is covered.
Season generously with sea salt and pepper.
Now sprinkle each of the herbs generously over top of each tomato. I used between 3-5 tablespoons of each herb, minced.
Bake at 400 degrees for about 45 minutes or until done.
Remove to serving platter and enjoy!
We found every forkful of Skinny Roasted Vine-Ripe Tomatoes so delectable.
This simple recipe will tantalize your taste buds. I served it with Chicken Tetrazzini.
Skinny Roasted Vine-Ripe Tomatoes are great for a company dinner, too. Everyone loves tomatoes made this way.
Here’s the recipe.
SKINNY ROASTED VINE-RIPE TOMATOES
(My own concoction)
- 2 large heirloom tomatoes, sliced
- salt and pepper to taste,
- about ½ tsp. thyme
- about ½ tsp. rosemary
- 2-3 tablespoons olive oil
- Slice tomatoes and place a layer to cover the bottom of an 8×10” glass baking dish that’s been greased or sprayed with cooking spray.
- Sprinkle generously with salt and pepper.
- Then sprinkle with thyme and rosemary.
- Repeat layers until all the tomatoes are used up.
- Drizzle with olive oil.
- Cover with foil and bake at 350° about 45 minutes or until done.
Skinny Roasted Vine-Ripe Tomatoes is a healthy, low calorie, gluten free and vegan dish for those of you who are health conscious.
The savory flavors from the herbs and olive oil transport this dish to amazing!
If you enjoy tomatoes, you’ll love this tasty recipe.
Serve Skinny Roasted Vine-Ripe Tomatoes with your favorite entree.