Can you imagine what life would be like without any processed food in your diet? Sure, you might have to cook more, but you’d almost certainly be eating healthier and feeling better. And given that October is now the unofficial start of the unhealthy eating season, what better time than now to take the October #Unprocessed pledge?
For the second year in a row, the Jolly Tomato is proud to support Andrew Wilder of Eating Rules in the Unprocessed project. This year, not only have we taken the pledge to spend the month of October eating unprocessed foods, we’re also contributing a guest post to the project (Spoiler alert: We made our own peanut butter and it was incredibly easy and really tasty.).
So – how are we preparing for the challenge? We’re cooking, canning, and storing all of the great “real” ingredients we can get our hands on. Example: We had a bumper crop of tomatoes this year, thanks to the warm weather. So we’ve already made ketchup, gallons of tomato sauce, and most recently, roasted tomatoes.
Roasting tomatoes brings out the absolute best in every tomato. As the liquid evaporates, the flavor becomes intensified; and as the tomato becomes caramelized, the natural sweetness comes through.
It’s also stunningly easy. Line up your freshest tomatoes. Slice them in in half, across the “equator,” or in thick slices for large tomatoes. Place them on a large baking sheet covered with foil and parchment paper, leaving plenty of room between the tomatoes. Drizzle with olive oil and/or any herbs of your choice. Roast at 325 degrees for about one hour, or until tender and sweet.
Once you have roasted tomatoes on hand, you have an instant boost to just about every meal: Sandwiches, pasta, chicken or fish, salads, omelets, you name it. Of course you may just be tempted to eat them straight-up because they’re so darned tasty. Plus, you’ll be congratulating yourself for eating so well during your #Unprocessed pledge month.
So go on – what are you waiting for? Take the pledge already!