This dish is so simple, I hesitate to even call it a recipe. But it is AMAZING. I swear, you have never tasted a better tomato.
First step: Buy lots of tomatoes. Use any kind you like: roma,
heirloom, grape, cherry, canned San Marzano – doesn’t matter. Splurge on
organic if possible, but if not, just wash with regular tap water like Mark Sisson recently suggested.
Second Step: Lay tomatoes in a glass baking dish. Quarter
larger tomatoes, but you can leave small grape or cherry tomatoes whole. Dot
the top with a healthy fat.
The fat you use is flexible. Grassfed butter is delicious and highly nutritious,
and I like to use a big hunk from my grassfed butter from Happy Cow
that I buy at the All Local Farmers Market.
If you don’t do dairy, like my little bro who is allergic, use virgin coconut
oil or lard.
Third Step: Season. At the bare minimum use sea salt and
fresh ground pepper. If you are feeling fancy, add a few other spices to your
tastes. Right now I like a blend of paprika, dried thyme, dried oregano,
granulated garlic, and a generous amount of my favorite Italian seasoning
grinder. This time I also used a special Rosemary Sea Salt that I picked up
from the farmer’s market as well. By the way, I don't measure... more utensils to wash! Just sprinkle evenly.
Fourth Step: Roast low and slow for 4 hours at 300 F. Toss
the tomatoes around a few times during cooking to encourage even
caramelization. You definitely want the tops to blacken…they are not burnt
though… that’s flavor baby!
I make this recipe
weekly in bulk, and then I use it in as many dishes as I want as an incredibly
rich ingredient. I store them in a recycled jar in the fridge. You will likely
see them referenced often!
3 Studies SHOW Why Coconut Oil Kills Waist Fat.
ReplyDeleteThis means that you actually burn fat by consuming Coconut Fats (including coconut milk, coconut cream and coconut oil).
These 3 studies from large medical magazines are sure to turn the traditional nutrition world upside down!