Balsamic Tomatoes

Balsamic Tomatoes
(serves 4)

  • 2 large (about 10 ounces each) tomatoes, under ripe, firm, halved crosswise.
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried basil, crushed
  • 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon dried rosemary, crushed
  • 1/8 teaspoon salt
  • 2 garlic cloves minced
  • 2 teaspoons olive oil
  • Fresh basil, snipped
Breadcrumb cheese*
  • 3/4 cup almonds, roasted, crushed
  • 2 tablespoons Parmesan cheese, grated
  1. Lightly grease a slow cooker with coconut oil or ghee.
  2. Place tomatoes in the bottom of the slow cooker cut sides up.
  3. Combine the rest of the ingredients in a small bowl.
  4. Spoon the ingredients evenly over the tomatoes.
  5. Cook for 2 hrs on low or 1 hour on high.
  6. Cook the breadcrumb-cheese sprinkle - heat a medium non-stick skillet over medium heat. Add in the breadcrumbs and cook until lightly brown. Remove from heat and stir in the grated cheese.
  7. Remove the cooked tomatoes from the slow cooker and place on a serving dish.
  8. Evenly drizzle the cooking liquid over the tomatoes.
  9. Sprinkle the breadcrumb-cheese mix.
  10. Let stand for 10 minutes.
  11. Garnish with basil if desired.

*For auto-immune protocol, leave off the breadcrumb cheese.