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Meghan’s Corner: Oven Roasted Tomatoes



Oven Roasted Tomatoes

by Meghan E. White


I love tomatoes in any and every way possible. Sliced on a sandwich, chopped in salsa, cooked in sauce and, fresh from the garden are all scrumptious. Tomatoes are versatile and delicious. One of my favorite ways to prepare the all-purpose tomato is roasted.


Roasted tomatoes have the most amazing flavor and are very easy to make. I love to use Romas when roasting tomatoes, but any tomato will do. You can slice them thin or just halve them depending on how you will use your roasted tomatoes.


Add them to salads, soups, or sandwiches. Toss roasted tomatoes with some pasta, garlic, olive oil, and parmesan for a delicious simple meal. Compliment your main dish of chicken, fish, or pork with some roasted tomatoes. Put some roasted tomatoes on a charcuterie board or the top of crostini.


There are numerous ways to use roasted tomatoes to add wonderful flavor and texture to just about any dish. It’s also a great way to preserve tomatoes since they can be kept in the freezer for up to six months. I hope you are inspired to give roasted tomatoes a try.


Happy Eating!


Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid. John 14:27



Oven Roasted Tomatoes


Ingredients:


2 pounds plum tomatoes

olive oil

Salt and pepper


Directions:


1. Preheat oven to 400℉

2. Line a rimmed baking sheet with parchment.

3. Slice tomatoes in half. Gently remove the seeds and stems.

4. Place the sliced tomatoes on prepared baking sheet.

5. Drizzle with olive oil and salt and pepper.

6. Bake for 35 to 40 minutes until tomatoes begin to caramelize.

7. Cool and add them to your favorite dish.


Notes:


Store roasted tomatoes in the refrigerator for up to 5 days or freeze for up to 6 months.



Crostini


Ingredients:


Baguette

Olive oil


Directions:


1. Preheat oven to 350℉

2. Slice baguette into ¼ inch rounds.

3. Brush each side with olive oil and place on a baking sheet.

4. Bake for 15 minutes until crisp and golden brown.


Notes:


Add whatever toppings you like to the crostini.

I topped mine with ricotta cheese, roasted tomatoes, and fresh oregano.

 

About the Author


Meghan White at Mustard Seed Sentinel

Meghan was born in Southern California where she spent most of her youth. After several moves during her childhood, she ended up in Oregon, where she stayed for many years. Meghan never dreamed of being a writer, but God told her to write about Joey. After a few years of writing, it was time for a change of scenery. So, Meghan, her husband, and two sons picked up and moved to Texas. If you listen close you might catch her saying “Ya’ll” from time to time. She loves encouraging kids and adults through writing.


You can read Meghan’s column on the 4th Wednesday each month here at Mustard Seed Sentinel. Connect with Meghan on her blog, Twitter, Instagram, and via email.



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