I first learned of this dish when I was trying the Suzanne Somers diet. Don’t knock it ’til you’ve tried it! It’s basically a take on food combining and low-carb. A lot of her inspiration comes from French cooking and is similar to the Montignac Method developed by Michel Montignac, the author of Eat Yourself Slim, 1987. I encourage you to click the links if you’re curious to learn more. But back to the tomatoes – they’re yummy! I don’t like raw tomatoes at all but I really do like these. They actually are sweet. They can also be used to top toast, pizza, or as an addition to sauces for example. As a fat free option, you can skip the oil and use the tomatoes as a topping for fat free/low-fat toast or crackers. Experiment, and just have fun with it!
Preheat oven to 350 degrees.
Cut tomatoes in half and place on a cookie sheet. Drizzle with olive oil ( about 3-4 Tbsp total for 6 tomatoes.) Season with salt and pepper. Roast for 2-3 hours or until the tomatoes are soft and crinkly around the edges and crusty on the bottom.
To make a sauce for pasta, puree the tomatoes until smooth. Add some fresh basil and parmesan cheese, to taste.