Baked Grape Tomatoes

What better way to celebrate our new line of summer inspired lipsticks than with summer inspired gluten-free recipes?   I’ve been scouring through my favorite blog sites and recipes books to find summery dishes that are perfect for the hot days that lie ahead.

Today I want to share this one with you, Baked Grape Tomatoes.  I found this at glutenfreegoddess.com.  This recipe is a perfect low-fat lunch plate, lovely at a picnic or BBQ, and even lovely as a side dish for your steak dinner.  This dish not only has a rich, almost Italian flavor, it adds a vibrant color to your plate that screams summer!  It’s hearty and good for you as well.  Garlic is a natural anti-biotic and has been used for centuries medicinally for ailments such as the common cold.  Olive oil is credited with keeping your heart healthy because it combats your “bad” cholesterol.  Tomatoes are rich in lycopene and are an excellent antioxidant.    This is one recipe that will be good for you all summer long!  Enjoy enjoy enjoy!

 Ingredients:

  • 3 garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 30 to 40 red and yellow grade or cherry tomatoes.
  • 1 cup cornbread crumbs
  • 2 teaspoons dried organic basil
  • sea salt, fine
  • black pepper (fresh is ideal)
  • basil chiffonade and leaves (chiffonade means rolling up several basil leaves like a cigar and slicing crosswise)

Directions:

  1. Preheat the oven to 400ºF.
    Slice a garlic clove in half and rub the cut sides on the bottom of a 9-inch glass pie plate. Drizzle a little olive oil in the bottom.
  2. Cut the tomatoes in half, length-wise and width-wise is fine
  3.  In a food processor, process all the garlic till minced, then pour out onto a plate. Process the cornbread until you get an even crumb. Add in the dried basil, sea salt. Pulse to combine. Add in the minced garlic. Pulse. Drizzle 1 tablespoon of the olive oil into the crumbs and pulse briefly to distribute.
  4.  Place half of the grape tomato halves into the pie plate, split side up. Snuggle them in.
  5. Sprinkle with the seasoned cornbread crumbs. Top with the remaining tomato halves, cut sides down, rounded side up. Drizzle a little more olive oil over the tomatoes.
  6. Bake for 25-30 minutes, until tender.
  7. Garnish with fresh basil chiffonade and/or leaves

Your baked grape tomaotes can be served hot right out of the oven, warmed or even room temperature.  I like to put mine over a plate of baby spinach leaves for an extra delicious healthy boost!

 

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