Saturday, September 5, 2009

Mexican Spiced Tomatoes

I make many different versions of roasted tomatoes depending on what I am serving this with. If you want to check out the other recipes they were posted in the last two weeks. In this recipe the garlic flavor is not as dominant as you would expect. These tomatoes taste mostly of cumin and coriander.

Mexican Spiced Tomatoes
Serves 6


17 Roma tomatoes
2 cloves garlic
4 tablespoons apple cider vinegar
¼ teaspoon cumin seeds
¼ teaspoon coriander seeds
½ teaspoon oregano, dried
1 pinch of kosher salt, to taste


Preheat the oven to 300 degrees. Get a half sheet pan for the tomatoes. Seventeen tomatoes should fit snuggly in one layer on the sheet pan.

Cut tomatoes in half, lengthwise and remove the seeds. Cut out the stem end of the tomatoes and move them to the sheet pan.

Combine the garlic, vinegar, cumin, coriander, oregano, and salt in your blender or food processor and process until everything is combined. Pour the flavorings into a small measuring cup to make it easier to get it into the tomatoes. Pour a little of the flavoring into each tomato.

Bake at 300 degrees until the tomatoes are the texture you like. I baked mine for an hour.

Nutritional Information:

Amount Per Serving
Calories - 73.42
Calories From Fat (9%) - 6.9

Total Fat - 0.82g
Saturated Fat - 0.11g
Cholesterol - 0mg
Sodium - 67mg
Potassium - 923.23mg
Total Carbohydrates - 15.59g
Fiber - 4.71g
Sugar - 10.13g
Protein - 3.47g


These tomatoes have a lot of flavor from the garlic, cumin and coriander. They worked very well with my Mexican themed dinner.

All the different roasted tomatoes work well in sandwiches and on salads.

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