Slow roasted parmesan tomatoes
It’s a common misconception that cooking vegetables kills all the nutrients. While that may be true for some vitamins (like vitamin c in spinach), however,
cooking tomatoes actually brings out the LYCOPENE
(a powerful antioxidant good for so many things)
What to grab:
Tomatoes (sliced in half)
Olive oil
Salt
Pepper
Dried basil & oregano
Parmesan, grated
What to do:
Preheat oven to 300 F
Drizzle tomatoes with olive oil + salt, pepper, dried basil & oregano
Cook for 1.5 hours
Take tomatoes out and add Parmesan
Turn oven up to 400 F
Cook for another 30-ish minutes