This dish is easy, yummy, and (according to my kids) impressive looking. While I was able to get some good tomatoes at Whole Foods, I cannot wait to revisit this one during summer when they're in season locally.
You can use whatever seasoning you want to kick up the almond meal, and could certainly use packaged almond meal or flour. I just happened to have almonds on hand and wanted my crumbs to have a sturdy texture to them.
I planned on topping these off with a little chopped basil, but my stash went a little limp and sad and I had to pitch it. Parsley, chives… so many other fresh herbs would be a pretty and tasty accompaniment as well.
We enjoyed these with some grilled steak and it really got me in the mood for warmer, sunny weather!
Paleo Almond-Roasted Tomatoes
4 large beefsteak or heirloom tomatoes, cut into thin slices
3/4 cup raw almonds
garlic, salt, pepper, Italian seasoning (to taste)
olive oil, for drizzling
Preheat oven to 375.
Run almonds through a food processor and season to taste. Place in a shallow dish.
Dredge tomato slices in almond mixture, ensuring both sides are coated. Place on a foil-covered baking sheet.
Drizzle with a little olive oil and bake for 30 minutes, flipping once (I drizzled a little more oil over the reverse side after flipping).