Who knew that to make a veggie more healthy you had to make it taste better?!
Apparently, that’s the skinny on tomatoes. While raw tomatoes are great, slightly cooked tomatoes are even better for you. Tomatoes that are slightly heated release more cancer-fighting anti-oxidants without destroying some of the vitamin C that over cooking them can do. The key is to cook a whole tomato, quickly, and eat it like a steak. You’ll get no argument from me.
My seasonings, below, are my guideline for you, but any seasoning profile you like will work. Greek seasoning is also fabulous on these.
This is my favorite indulgence, right now, because it’s so satisfying, delicious, and rich while being healthy and non-fattening (and so simple).
Seared Whole Tomatoes
- 4 Whole Hot-House Tomatoes
- 2 Tablespoons of Olive or Vegetable Oil
- 2-3 Teaspoons Garlic Powder
- 3 Sprigs Fresh Thyme
- 3 Sprigs Parsley
- Salt and Pepper to Taste
- Wash and dry tomatoes, and slice off only the very top and bottom so that each side has a flat surface and tomatoes remain thick.
- Pluck thyme from sprigs, chop parsley, and mix together with garlic powder, salt, and pepper.
- Season 1 side of each tomato with half of your ingredients.
- Heat oil in a skillet on medium heat and sear tomatoes for 2-3 minutes per side (add remaining ingredients to second side of tomato while the first side is searing).
- Serve warm with a sprig of thyme or parsley to garnish.