Hope you all are looking forward to good things in 2016! I know I am! I’m excited to be starting a professional plant-based cooking course starting in February!
I don’t know about you, but I always seem to have tomatoes that shrivel before I get to use them fresh. I get the sugar plum or mixed heirloom cherry tomatoes most of the time because they’re usually so tasty. I love them in salads, on top of my savory breakfast bowls, tacos, etc.
Besides how I re-purpose shriveled tomatoes like I wrote about in a previous post, I also really like to make oven roasted tomatoes with them.
The first step in making the oven roasted tomatoes is to cut them in half width-wise like in the picture.
Season the cut tomatoes with salt, pepper, onion and garlic granules, oregano and basil and add a little drizzle of olive oil. Toss the seasoned tomatoes together gently.
Line a baking sheet or round pizza pan with foil. Place your tomatoes on there with their cut sides up and separating them so they’re not totally crowded together and on top of each other.
Put in a 400 degree F oven and bake for about 15 – 20 minutes.
I took a small spatula and gently lifted them onto a plate. They can be used right away or transferred to a container or glass jar with a tight fitting lid and kept in the refrigerator until you need them.
They should keep for a week in the refrigerator.
Have fun using your oven roasted tomatoes to top salads, pasta, breakfasts, etc. – they’re delicious!