Roasted Tomatoes and Basil

An easy, versatile (and healthy) summery must-eat

As I’ve said previously, I’m not a food blogger. Occasionally you will see a recipe on here that I have some amateur pictures taken during the process. Sometimes I’m making something for dinner and think “this would be a great recipe to share” but I’m halfway through and haven’t taken one picture so I’ll have to catch it the next time I make it.

The other night I decided I needed to share this fresh topping (?) … sauce (?) … spread (?) I don’t know which is it because it can be all three. We use it as a healthy topping over fish. We like it on halibut and it reminds us of a delicious fish we had at an Italian restaurant in Las Vegas that was unforgettable. I also put it on pasta (any kind) as the only topping or you can add to it. Sometimes I  like a little splash of a cream sauce, or a protein like grilled chicken or bacon (bacon counts as protein, right?). I’ve also served it as an appetizer – put in a small bowl and serve with crostini. It’s a great add to a charcuterie meal. I’m sure there are other ways to use it, but those are ways I use it most often.

And yes, I thought of sharing as we were eating, so there went my picture taking opportunity. But I decided to share it anyway because I don’t think this one needs pictures. It’s so easy. And you’ll get the idea.

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Roasted Tomatoes and Basil

  • 1 container of cherry or grape tomatoes
  • A few tablespoons of olive oil
  • Minced garlic (fresh, dried, doesn’t matter …. Or use garlic salt and skip the salt below)
  • A little salt and pepper
  • Basil, fresh and cut

Preheat oven to 350.

Slice tomatoes in half. Put on cookie sheet. Drizzle with olive oil, the amount depends on how saucy you want it. (If you find you put too much on, that’s ok, just separate after baking). Add garlic, salt and pepper to taste. Put in oven, bake about 20-25 min until tomatoes look roasted or blistered and not firm. Remove from oven. Top with basil.

(If you want to make your own crostini, just slice a french baguette thin, lay out on a cookie sheet and spray both sides with olive oil. Put in a 375 oven for about 6-8 min a side.)

That’s it! Hope you try it and love it like I do. It tastes like summer, even in January.

XO,

V