Friday, September 9, 2011

Roasted Tomatoes...and what to do with them

I love getting a humongous amount of tomatoes.  The sheer bulk of them just makes me content. Like I'm providing for my family somehow.  Somehow that big box of tomatoes ensures me that we won't go hungry for the next 2 days.

Along with the copious amounts of tomatoes comes that need for variety in prepping, presenting, and serving them.  After all, the boys can only handle so many tomatoes in one week.

So the obvious canning occurred.

And then the roasting. Ah the roasting.  Everything tastes better roasted.

Roasting tomatoes is super easy. Slice them up and place them in a bit of olive oil in a glass baking dish. Sprinkle with salt, pepper, some herbs and seasonings like garlic, onion powder, and italian seasoning.

Bake at 400 degrees F for 30-45 minutes till they look roasted, mushy, browned, and smell amazing.

I added a few to my chicken roll ups.

What a super easy, kid pleasing recipe.

And when you're all out of fresh basil (like me), use your frozen pesto!

Roasted tomatoes are amazing on pizza, wraps, sandwiches, pasta, in pesto, and mixed in with rice.  They fit anywhere!

The Lunch Lady

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