We’re looking at 8 days until the due date of our first baby! With the onesies washed and organized, car seat installed, and hospital bag packed, my new area of focus is FOOD. What on earth can I make/assemble/re-heat while in recovery mode. Fortunately, we have some seriously gifted and generous family offering help, but this morning, I decided to roast a batch of cherry tomatoes to have handy when mama needs a boost of vitamins.
Roasting tomatoes is super easy, quick and makes salads, pizzas and sandwiches THAT much tastier. Plus, it’s a great way to make your toms last longer when you get a bumper crop.
Here’s how I roasted mine:
– Wash and dry the cherry tomatoes
– Slice them in half and toss them in a large Zip-lock bag.
– Drizzle about 3 tablespoons of olive oil per 3 cups of chopped fresh tomatoes.
– Drizzle about 3 tablespoons of olive oil per 3 cups of chopped fresh tomatoes.
– Grind sea salt to taste into the bag
– Add a large handful of fresh thyme (chopped) into the bag.
(rosemary, basil and garlic are all welcome in this mix if you have them on-hand)
– Seal the bag and give it a few shakes to coat the tomatoes in the oil and herb mix.
– In a 300 degree oven, spread the tomatoes onto a lined (foil or Silpat), rimmed baking sheet
– Bake for 40 minutes
– Store in a jar in the fridge (if you don’t gobble them up right off the cookie sheet first!)
Enjoy!!
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