No Tomato Wasted
Simple, clean, and tasty–these are the words I like to keep in mind when I cook. I don’t have time (or money) for fancy pants cooking. I also try to use all of the fresh produce I buy during the week so little goes to waste. Freeze or use, never let produce go to waste! Tomatoes sometimes find their way into my grocery cart so when I see them starting to get a little soft, I want to use them as soon as possible. Simple roasted tomatoes are the easiest and tastiest way to use those straggler tomatoes you have on your counter.
Baby Produce for Big Flavor
Baby tomatoes–grape, cherry, heirloom–are always so great to buy for salads or a quick treat in the kitchen when you need something sweet. I bought some mini heirloom tomatoes because I love their flavor and they are so beautiful. Those smaller tomato varieties must lock in extra flavor or something because I like them WAY better than regular ones. Add them to your favorite salad, throw them in pasta, or follow the recipe below for a bigger burst of sweet flavor!
Simple Roasted Tomatoes
Be prepared for some serious flavor! Use up your last tomatoes before they go bad and add to your favorite dishes or anything needing that little something extra. These roasted tomatoes can take the place of pasta sauce. Or top your favorite bruschetta or avocado toast with a spoonful. This simple recipe is so versatile and does not skimp on the flavor!
- 1 cup halved mini heirloom tomatoes
- 3-4 tbsp olive oil
- 2 cloves minced garlic
- 1/4 tsp salt
- 1/4 tsp pepper
- Grated Parmesan cheese (optional)
- Preheat oven to 400*. Line a baking sheet with parchment paper.
- In a mixing bowl, combine all ingredients and stir gently to coat tomatoes.
- Pour tomatoes onto lined baking sheet and spread into one layer.
- Roast about 20 minutes. Remove from oven and let cool slightly.
- Sprinkle with parmesan cheese (optional).