My wife Val has come up with a way to deal with the surplus tomatoes from our garden that is just incredible. She simply washes and cores them, cuts them into wedges and places them on a non-stick cookie sheet then drizzles them with E.V.O.O. sprinkles Kosher salt and chopped fresh garlic and adds either fresh rosemary sprigs, fresh basil or the newest, sliced jalapenos and lemon zest. She then bakes them in a 200 degree oven for 8 to 10 hours. They come out like super moist sun-dried tomatoes with a flavorgasm you’ll be talking about for days. Spread on rice crackers or multigrain bread with fat free cream cheese and sprouts or spinach, sliced cucumbers and you have reached tomato nirvana! You can store these in the fridge for weeks but they won’t last that long. We’re also going to try freezing some. We’ll let you know how that works.
Numerous studies correlate high intake of lycopene-containing foods or high lycopene serum levels with reduced incidence of cancer, cardiovascular disease, and macular degeneration.
PRINT Tomato Nirvana Recipe from MS Word