plum-tomatoe

I love tomatoes. Did you know that when the tomato was first introduced in Europe they called it the “love apple“? The rumor was that it was an aphrodisiac but I’m not sure that’s really true. I like how it was referred to as an apple because I often eat my tomatoes like an apple. In college it used to gross my friends out but I was happy to just grab the salt and my “love apple” and head out to the porch.

I still do this but now that I’m planning on growing my own I want to stock up on recipes that include this supposed aphrodisiac! I’m even more motivated to grow my own after learning that most tomatoes are picked green and then treated with ethylene gas that cause them to turn red but not ripe. They’re not as nutritious and they taste horrible but how can I tell at a grocery store? Thank goodness I am getting dirty this spring and growing my own.

Here’s one delicious recipe that I’ve adapted from my local CSA that I hope you enjoy:

Baked Tomatoes with Olive Oil

16 Plum Tomatoes
4  Tablespoons of Organic Extra Virgin Olive Oil
6  Tablespoons of Raw Sugar

Brush the tomatoes with the organic olive oil and set in a lightly oiled glass casserol dish. Bake for 4 hours at 225 degrees. Sprinke with the raw sugar and raise the heat to 325 degrees for 30 minutes to caramelize the tomatoes.

I like to serve these with steaks on the grill and fresh home made garlic bread with red wine to wash it all down.

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