Cinnamon Roasted Tomatoes

Author: Natural Food and Nutrition  

Why have plain tomatoes when you can bring them to life with cinnamon!

Serves 4 as an accompaniment 



1 tbsp virgin coconut oil
6 tomatoes, cut in halves
1/2 tsp cinnamon (cinnamomum verum recommended)
1/2 tsp dulse (seaweed) flakes (optional)
good pinch sea/rock salt
good pinch pepper
extra virgin olive oil (to taste)


Preheat oven to 180 ˚C (fan forced)
Heat the oil in a shallow baking dish until warm.  Roll the tomatoes in the oil to coat well and place skin side down into the the dish.  Use your fingers to evenly distribute the cinnamon, dulse, salt and pepper onto each half. Place in the oven for 30-40min until the tomatoes have collapsed slightly. Remove to a serving dish and drizzle with olive oil.


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