Roasted tomatoes
There are only so many cherry tomatoes one can eat alone. The husband refuses to eat 'tomato guts' which means cherry tomatoes are totally out of the question. To increase the shelf life of cherry tomatoes by a few days, and give a more varried menu, roasting is your answer. Roasting brings out the natural sweetness of tomatoes and adding a touch of garlic, salt, or oregano creates pizza on a whiff. And truly, how can that be wrong?
Roasted cherry tomatoes are thr perfect accessory to a soirée spread. Paired with a crusty, thinly sliced whole wheat baguette and a smear of goat cheese or tossed in with sautéed spinach and quinoa as a side dish, you'll wonder why you've never turned on the oven before.
Oven Roasted Oregano Tomatoes Ingredients
- Cherry tomatoes
- Sugar
- Salt
- Fresh oregano
Place tomatoes Ina baking dish and preheat oven to 375. Sprinkle sugar and salt over the tomatoes with fresh oregano leaves. Roast for roughly 45 minutes, or until thr tomatoes begin to crease and shrink while their color deepens with some turning caramel colored.
Are you up for healthy whiff of pizza in a bite?
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