"My mission is to empower the everyday person of all ages and experiences to nourish their mind, body and spirit with natural foods by providing education through group classes and one on one mentoring. Thus, enabling individuals to implement simple strategies to achieve a cleaner way of preparing and enjoying food to live a healthy lifestyle."
-Jo Cessna, The Natural Cook
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Roasted Tomatoes with Lemon and Rosemary
Ingredients:
4 lbs Plum Tomatoes
1/4 cup Chopped Parsley
1 tablespoon Fresh Rosemary
1/2 of a Lemon zested
Sea Salt and Black Pepper
4 Garlic Cloves
Directions:
Preheat oven to 425. Toss ingredients and drizzle with olive oil, just enough to lightly coat. Sprinkle with sea salt (1/4 t) and black pepper, then spritz with some lemon juice. Place in 9 x 13 pan, and roast about 30 to 45 minutes until caramel-like. Check every 10 minutes and stir. For more caramelizaton, broil a couple minutes. Toss with pasta or puree with broth for soup, or use as topping on crostini or puree for pizza sauce. Makes about 5 cups. Can freeze for later use.
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