Roasted Tomatoes – 3 ways

Don’t knock ’em til you try ’em! This is something I recently learned.

I’ve never really been a huge fan of tomatoes. I mean, I like them ok……think pizza sauce, bolognese meat sauce, marinara, salsa etc…… but I’ve never been one to walk into the garden, grab one off the stalk, and mow it down.

I recently ordered a couple of cases of organic roma tomatoes. I turned most into tomato sauce and salsa, and decided to try roasting a few with onions and peppers — oh my, wow!! What an amazing burst of flavours!!

After slow-roasting, it became even more incredible —

It’s a pretty basic recipe, and doesn’t require any measuring.

Ingredients

  • Chicken pieces of your preference
  • Tomatoes
  • Peppers, sliced
  • Onions, sliced
  • Garlic, fresh sliced or powdered
  • Rosemary, fresh or dried
  • Italian Seasoning Blend, fresh or dried {I used dried in this recipe}
  • Cajun Seasoning — I use this a lot! It’s my favourite go-to spice!
  • Olive oil
  • Sea salt & pepper – fresh peppercorns are the healthiest option!
  • Chili flakes optional

Directions

Place all ingredients into your pan, and into a 350 oven, until cooked to perfection! Approximately 50-60 minutes — check half-way through and every 10 minutes after that to make sure there’s enough liquid in the pan to prevent the veggies from scorching! The pan drippings are the best!

Plain roasted tomatoes

Prep tomatoes by cutting in half and laying in a roasting pan(s). They will cook down a lot so don’t be afraid to use 2 large pans. I used 3 — one large, one medium, one square.

Drizzle with olive oil, sprinkle on some sea salt & fresh ground pepper —

Put into a 350 oven until done, stirring every 20 minutes or so,

until they reach desired consistency.

Keep an eye on your moisture level to prevent burning. Your pan may come out looking like this, but it washes up easily if you don’t allow for some serious scorching!

Sausages and tomatoes……oh my…..you have to try this!

I grilled some honey-garlic sausages, put them into a pan with some of the tomatoes, onions, and mushrooms — soooooooo good!!

So as you can see, it’s pretty simple, and versatile! Your leftover roasted tomatoes can be refrigerated for a few days, or frozen for future use!

Get creative, and enjoy!

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