I love any kind of roasted vegetables, but the recipe that I made today, garlic and herb roasted tomatoes, is exceptional.
Roasted tomatoes by themselves are fabulous; roasted garlic by itself is delicious, but tomatoes slowly roasted together with fresh garlic, freshly snipped oregano, and fresh basil is sensational and olive oil.
I found today's recipe for slow roasted garlic tomatoes on a great blog called, Mostly Food and Crafts which is my Secret Recipe Club partner for this month of June! Being a gluten free vegetarian blogger sometimes makes it challenging for me to find a recipe on my assigned blog. However, on Mostly Food and Crafts, I found lots of recipes to choose from and many other recipes that I'd like to try at another time; Baked Polenta and Mozzerella , Roasted Chickpeas and Cauliflower, Mashed Potatoes with Caramelized Onions & Goat Cheese , Mango Guacamole... I could go on and on!! I truly enjoyed looking through the recipes and all the wonderful photos. It's a blog I definitely will be following.
Each month I always say that I love the Secret Recipe Club because it gives me and my readers a chance to meet another blogger who has wonderful recipes.
I selected the roasted tomato recipe because the recipe called for fresh oregano and fresh basil. Both of which were growing on my deck in pots. Since my plants were ready to be harvested, I became very excited.
On the right is a variety of basil call Thai Basil, in the center is another unusual variety ( forgot the name) and on the left is hearty oregano.
Ingredients and Instructions from Mostly Food and Craft's site
What you need:
1 pint or 6-8 handfuls cherry tomatoes
2 teaspoons fresh oregano, chopped
2 teaspoons fresh basil, chopped
1 teaspoon crushed red pepper
1 teaspoon kosher salt
2-3 splashes olive oil
What you do:
Preheat oven to 400 degrees.
Cut a small slit n the top of each tomato.
Fill a small cast iron skillet with the tomatoes, slit side up.
Separate the head of garlic cloves and cut the cloves to fit and insert into the slits on top of the tomatoes.
Sprinkle the herbs and spices on top and then drizzle the olive oil over the tomatoes.
Roast the tomatoes for 35 minutes then remove from oven. Press the tomatoes with the back of a wooden spoon to release some of the juices. Stir a little to combine.
Return the pan to the oven and roast for another hour.
Press tomatoes again to crush the roasted garlic and mix well.
Serve and enjoy!
** My adanptions:
I didn't have a cast iron skillet, so I used a stainless steel skillet. Before I put the tomatoes back in the second time, I added some freshly squeezed lemon juice. Because I don't like things hot, I left out the red pepper
This recipe calls for an entire bulb of garlic peeled . See my post for how to peel the whole head in 1 minute.
click here: Peel an entire bulb of garlic in 30 seconds
|Slit the cherry tomato and placed a piece of garlic inside|
After I roasted the tomatoes, I used them for the topping on my cauliflower crusted low carb pizza.
Cooked cauliflower crusted pizza without the roasted tomatoes
|Roasted tomatoes on cauliflower crust before cooking|
My husband ate the tomato and garlic as a side with some fried eggs, or you could eat them with humus, on top of rice, or with any vegetables.
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