Healing Foods: Provençal Tomatoes

Tomatoes happen to be a family favorite in our house. On their own, in salads, as a base for sauces, soups and stews we use tomatoes—both fresh and canned—more than any other food ingredient.

One of my daughter’s favorite dishes is Provençal tomatoes, which are topped with olive oil, salt, pepper and herbes de Provençe and roasted in the oven until they are deliciously caramelized. This ultra simple dish is great as a main course (we serve it with cous cous), or as a side dish with your favorite protein. Organic tomatoes are richer in lycopene than their non-organic counterpart—but the nutritional power of tomatoes, even canned, is quite impressive.

According to my favorite food research website, World’s Healthiest Foods, “In the area of food and phytonutrient research, nothing has been hotter in the last several years than studies on the lycopene in tomatoes. This carotenoid found in tomatoes (and everything made from them) has been extensively studied for its antioxidant and cancer-preventing properties. The antioxidant function of lycopene-its ability to help protect cells and other structures in the body from oxygen damage-has been linked in human research to the protection of DNA (our genetic material) inside of white blood cells. Prevention of heart disease has been shown to be another antioxidant role played by lycopene.” In addition to lycopene, tomatoes are a great source of vitamin A, C, and fiber.

I have been buying up the last of the farmer’s market organic tomatoes, which will come to an end in September. I’ll be sorry to see the fresh seasonal tomatoes go—but will continue to cook and eat tomatoes until they come back to my favorite stands next summer.

6 organic tomatoes, halved.

½ cup olive oil

Sea salt and pepper to taste

2-3 tablespoons herbes de Provençe (you can mix the herbs with 2 chopped cloves of garlic and ½ cup breadcrumbs or cous cous if you like—we often just use the herbs and serve cous cous as our starch/side dish)

Preheat oven to 400F. Place halved tomatoes in a shallow baking dish, and top with salt pepper and herbs. Drizzle with olive oil. Roast for 30-40 minutes, or until nicely caramelized. Serve with your favorite protein and/or starch.