Roasted Tomato and Artichoke

by Christiane Matey
Easy Recipes, Healthy Recipes

Campari Tomatoes: Sweet, Juicy, and Nutritious

During peak tomato season, Campari tomatoes epitomize the intense tomato flavor we crave. Also known as the cocktail tomato, they are a hybrid variety developed for their sweet, low-acid taste and deep red color. Campari tomatoes are especially high in vitamins A and C, potassium, and lycopene. Plus, they have firm skin and a juicy texture, making them an ideal choice in this Roasted Tomato and Artichokes recipe.

The Amazing Antioxidant-Packed Artichoke

Artichokes enhance the flavor of tomatoes and have a range of health benefits, notably a third of the recommended daily allowance (RDA) of folate and approximately 20 percent of the RDA of vitamins C and K, magnesium, and manganese — essential minerals that support bone health. Artichokes’ phytochemicals (plant chemicals) are powerful antioxidants in the fight against free radicals. A U.S. Department of Agriculture study found that artichokes have the second-highest antioxidant content of all vegetables — second only to beans, with 8,000 antioxidants per cup. Those phytochemicals also play a role in lowering cholesterol. Artichokes also aid digestion and liver function.

A Heart-Healthy Combination

Together, Campari tomatoes and artichokes are among the most heart-healthy food combinations around, provided you don’t overload them with too much cheese. The feta in this recipe is a lower-fat option.

Serving Suggestions:

Serve Roasted Tomato and Artichokes as a side dish for grilled meat and fish. It’s delicious atop roasted halibut and grilled chicken. Make extra and use it to dress up chicken meatballs one night and pizza the next.

Go Veg

Make Roasted Tomato and Artichokes the centerpiece of a vegetarian meal by tossing in some cannellini beans and a drizzle of extra virgin olive oil, and serve it on grilled sourdough bread.

Ingredients:

2 cups Campari tomatoes, quartered
2 bulbs garlic, crushed with sea salt
2 tablespoons EVOO
1 large jar of artichoke hearts, drained
½ cup crumbled feta
1 bunch basil, stemmed and chopped
Pinch of sea salt and a few turns of fresh cracked black pepper

Directions:

Preheat oven to 375 degrees.
On a large sheet tray, spread the tomatoes and artichokes.
In a small bowl, mix the crushed garlic and olive oil. Drizzle over the tomatoes and artichokes.
Sprinkle the feta, sea salt, and black pepper on top of the tomatoes and artichokes. Mix well.
Bake for 25-30 minutes, until slightly roasted and most of the liquid is evaporated. Finish by topping with chopped basil.

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