Total Time: 15 minutes
- 4 medium tomatoes, ripe and sliced
- 1/4 cup
- 4 fresh oregano sprigs, chopped
- 1/8 teaspoon coriander, seeds, smashed
- 1/2 teaspoon dried thyme
- 1 sea salt and pepper
- 1 crushed red pepper flakes
Preheat over to broil
Place tomatoes in a medium sized bowl. Melt ghee and add to tomatoes. Season the tomatoes with oregano, coriander, thyme, salt, pepper, and red pepper flakes. Place tomatoes onto a baking sheet and broil until lightly browned, about 10-12 minutes. Garnish with sprigs of thyme.
Eastern Washington produces some of the most beautiful tomatoes in late summer, thanks to the dry desert conditions on the other side of the Cascades, long, sunny days and minimal rainfall. In the height of this season, it is our duty as citizens to figure out how to capitalize on chowing down on all the juicy fruits! It’s not just a matter of service—tomatoes give back to us for all the work our neighbors put into the soil. Their rich red and orange colors carry loads of beta carotene, just like sweet potatoes and carrots (remember to eat by color!), which helps the body fight free-radicals from the sun. Extra protection comes from lycopene which actually boosts skin’s protection against UV damage and sensitivity, helping to keep fine lines and wrinkles at bay. What a perfect union—a tasty treat from the sunny desert that helps protect your skin from the sun! There might not be enough lycopene in these guys to eliminate your smile lines from chowing down on these delicious little roasted treats, but at least we tried.