• 6 roma tomatoes
  • 6 garlic cloves
  • handful of fresh oregano
  • 1 tbsp. Italian herbs
  • 1/2 tsp Pink Himalayan sea salt
  • 2-3 tbsp. coconut oil
  • 1/4 cup soft goat cheese *optional

Can you guess what food the French sometimes refer to as pomme d’amour, which means “love apple”? Don’t worry, the “love apple” threw me too!  I remember hearing that tomato is a fruit but it boggles my mind to think of pureeing fruit and pouring it over my eggplant lasagna.

Also, who knew there were hundreds of tomato varieties? I can only name a few: the obvious Roma, Cherry, and Beefsteak.  Look for a New Girl in the market (and yes that is a tomato variety) or even the Jet Star, Fantastic, First Lady, Berkeley Tie Dye and my favorite, Long Tom! I will have to tell my husband he has a tomato named after him {wink wink}.

Here is a little food science for you, tomatoes are widely known for their rich antioxidant levels like lycopene, vitamin C & E, beta-carotene, and many phytonutrients.  Oh and don’t worry if your tomatoes don’t have that deep red color because you will still enjoy all the nutrients they have to offer; especially the lycopene!  Even the orange colored varieties are packed with a powerful punch of nutrients!

So add these “love apples” to your meal because they bring a boring plate flavor and pizzazz!  By the way, these slow roasted tomatoes tasted perfect with my Eggplant Cakes!


Slow Roasted Garlic & Oregano Tomatoes with Goat Cheese
Prep time

Cook time

Total time



  • 6 roma tomatoes
  • 6 garlic cloves
  • handful of fresh oregano
  • 1 tbsp. dried Italian herbs
  • ½ tsp Pink Himalayan sea salt
  • 2-3 tbsp. coconut oil
  • ¼ cup soft goat cheese *optional

  1. Wash tomatoes and slice ¼ inch or less.
  2. If tomatoes are very ripe, pushing out the seeds and liquid part will help them roast faster.
  3. Layer slices in a large shallow glass baking dish or a rimmed piece of stoneware.
  4. Drizzle coconut oil evenly over tomatoes.
  5. Cut garlic cloves into slivers and sprinkle over tomatoes.
  6. Sprinkle spices, salt and fresh herbs over the top.
  7. In a 250 degree oven, slow roast tomatoes for about 2 hours or so until the edges are dried.
  8. After the tomatoes are done add the crumbled goat cheese and broil for 6 min until golden.

I have used different varieties of tomatoes and they all had their own amazing twist! If you need to make this dairy free omit the goat cheese. I like to keep the seeds intact as they do have many nutrients but if time is of the essence squeezing them out speeds up the process. I suggest avoiding aluminum cookware since the high acid content of tomatoes can interact with metal in cookware. I love my stone ware or using glass baking dishes. Please use organic when you can.

With a Spoonful of Health,