Roasted Tomatoes (Paleo, SCD, GAPS)
  • several ripe tomatoes (Roma, Beefsteak and Ugly varieties work well but I usually use Roma)
  • extra virgin olive oil
  • sea salt
  1. Preheat oven to 325F. Line a rimmed baking sheet with parchment paper.
  2. Wash tomatoes and cut them in half horizontally.
  3. Place tomatoes, cut sides up, on the parchment.
  4. Drizzle tomatoes with olive oil and sprinkle with salt.
  5. Roast tomatoes in the oven about 2-3 hours. You are looking for the juices to concentrate and the tomatoes to have a caramelized or roasted look about them.
  6. Allow tomatoes to cool and then store whole or diced in a container in the fridge. They freeze well too.
Recipe by my BIG FAT grain free life at