[kittycat40]

Originally Posted by ICUwishing

kittykat, I hear you on the BBQ. There are some very interesting studies recently published about marinating the meat before BBQ - it really cuts down on the HCAs formed. .

I have read that. I'll try to do more than salt and pepper now that thre is a health benefit to those extra steps

[rockinrobin]

Originally Posted by kittycat40

Robin, have you had the grape tomatoes called splendido? they are a bit bigger and ohhh even a little bit sweeter... yum.

No. I've never heard of those. I'll be on the look out.

I am fairly new to eating tomatoes. Before I changed my "lifestyle", you would never find me eating tomatoes. I didn't like them. LOVED tomato sauce, but not the actual tomato. Upon looking for new foods to eat and ways to improve my diet I knew that tomatoes were a health powerhouse. So I tried them once again. I first tried them, sliced and broiled - added them to chicken and fish. Yumm. Then I figured I would try them diced small and added to salads. Again, yumm. Then I finally got brave enough to try the grape ones. It was love at first bite.

I just recently discovered a new way to eat them. You all MUST, MUST, MUST try this:



SLOW-ROASTED TOMATOES - A real no brainier. Beautiful, simple and DELICIOUS! If you can’t find yellow tomatoes, just use the red, though the combination of the 2 different colors makes a gorgeous presentation.

10 (or more) garlic cloves, chopped
¼ tsp salt
1/2 tsp freshly ground black pepper
2 pints red cherry or grape tomatoes
2 pints yellow cherry or grape tomatoes
cooking spray
Oregano, optional **

Spray a large roasting sheet with cooking spray. Lay the tomatoes on the tray. Spray with cooking spray. Add the garlic, salt, pepper & oregano if using. Roast uncovered in a pre-heated 350 degree oven for about 45 minutes or until tomatoes start to blacken and are a bit wrinkly. Serve hot or warm.

And would you believe the recipe called for 1/2 cup of oil. I didn't use any. I can't imagine why any one would think it's necessary, because it's not.

** Last week I had made homemade pesto and added it to the dish. This week I didn't use it and I left out the oregano. Just a matter of taste. Either way, you can't imagine how fantastic this was. It's best served warm, but just yesterday I cooked up a bunch and put them in a container in the fridge and they're still pretty darn fabulous.

[mandalinn82]

Robin - I've roasted tomatoes like that and taken it a step further...thrown the whole lot into the food processor pureed them with a little chicken broth, a dash of cayenne, and a handful of fresh basil. Just add salt, pepper, and enough chicken broth to make it a nice spreading consistency. It makes an AMAZING spread. I like it spread on deli turkey and rolled up for a quick protein snack. Or it's just delish when spread on top of a chicken breast, then baked. It's great on turkey sandwiches and keeps things moist without added fat or very many calories. And at dinner parties, it also makes a great topping for toasted baguette slices.

[paperclippy]

I subscribe to the whole foods philosophy to a certain extent, and I believe that more natural foods are better for me. I try to get a lot of fruits and vegetables since they are generally recommended to provide lots of health benefits, but I don't eat any particular foods because of it. I do try to eat more "good" fats than "bad" fats, but I don't eliminate the "bad" ones.

Over the past year I've tried to eat more local foods as well because I believe they are better in terms of taste, health, and the environment. I also choose grass-fed free-range meats and eggs when possible but that is more because of the way they animals are treated than health. On the other hand I do believe that a healthy animal will provide healthier meat.

[rockinrobin]

Originally Posted by mandalinn82

Robin - I've roasted tomatoes like that and taken it a step further...thrown the whole lot into the food processor pureed them with a little chicken broth, a dash of cayenne, and a handful of fresh basil. Just add salt, pepper, and enough chicken broth to make it a nice spreading consistency. It makes an AMAZING spread. I like it spread on deli turkey and rolled up for a quick protein snack. Or it's just delish when spread on top of a chicken breast, then baked. It's great on turkey sandwiches and keeps things moist without added fat or very many calories. And at dinner parties, it also makes a great topping for toasted baguette slices.

Sounds EXCELLENT Amanda, and I will definitely give it a try.

But the way that I made it, it's more like a side dish. It's incredible. And so pleasing to the eye as well. Very impressive looking.