Oven Roasted Tomatoes

Tonight I made some delicious oven roasted tomatoes.  My Mom gave me so many tomatoes from her garden.  I love the flavour of the roasted tomatoes, the herb de Provence and the chili powder.  The tomatoes are picked today, they are sweet and juicy.  I ate the tomatoes as a side dish to my baked BBQ tofu.  (thank you Elizabeth for your incredible home made BBQ sauce made with coffee and Jack Daniels).

Oven Roasted Tomatoes

-5-6 tomatoes cut in half and seeded
-herb de Provence
-1 tablespoon olive oil
-salt
-pepper
-chili powder

-The secret to this recipe is to remove the seeds and excess fluid.  I used beef steak tomatoes so they have more fluid then Roma tomatoes, however, the flavour was worth the extra fluid.  Preheat oven to 400.  You need parchment paper for this recipe.  Cut tomatoes in half and squeeze seeds and fluid out.  Place on a cookie sheet lined with the parchment paper, lightly salt, pepper, sprinkle with herb de Provence, and the chili powder, I used a whisk to then coat tomatoes with olive oil.  Bake until slightly blackened.  Depending on size of tomatoes between 20-40 minutes.

Nectarine and Veggie Salad

This salad has an interesting combination of fresh and delicious ingredients, the lime with the tomatoes and nectarines tastes amazing.

Nectarine and Veggie Salad
serves 4
prep 10 minutes

-3 nectarines sliced
-1/2 cup red onion
-2 cups cherry tomatoes (red/orange/yellow) sliced in half
-2-3 avocados sliced
-juice of 2 limes
-4 tablespoons hemp seeds
-sea salt (as desired)

-place the nectarines and avocado in a bowl, squeeze lime over and sprinkle the sea salt,then mix well.  Add the onion and tomatoes and serve.  Sprinkle with the hemp seeds.

I have been eating a lot of hemp seeds, they are high in Omega 3 and 6, protein, vitamins and minerals.  They taste great and have a nice crunch.