Has it ever happened to you… you’re going on a trip and you have tons of fresh stuff in your kitchen and fridge you know will rot by the time you get back home? This happens to me ALL THE TIME!!
I’ve been trying to be better at not going grocery shopping before a trip, especially before a trip that’s over 1 week. But still, even when you try to plan to eat most everything fresh by the time you leave, there might be things here and there you forgot or where unable to eat completely. This was the case with an almost full case of Campari Tomatoes I had bought at Costco. I hate to place them in the fridge because I believe they taste different after being refrigerated.
So I needed to do something so these tomatoes would not go to waste and still be good, edible and better yet tasty to integrate into my back-from-the –trip recipes…
ROASTED TOMATOES WITH BASIL AND GARLIC
Roma or Campari Tomatoes, cut in half and seeded Garlic Cloves, sliced thinly Basil, I use freeze dried herbs Salt and Pepper Turbinado sugar Olive oil
- Place tomatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Massage the tomatoes somewhat to ensure the olive oil, salt and pepper kinda coat the tomatoes evenly.
- Make sure tomatoes are arranged cut side up in a single layer. Place a slice or two of garlic inside each tomato, sprinkle liberally with basil leaves and a little sprinkle of turbinado sugar.
- Roast in a 375F – 400F oven for about 45 mins to 1 hour. I usually place them, leave them and when they look cooked and a little caramelized. I just turn off the oven and leave them there to cool together with the oven.
Place them in an air-tight container and save for future recipes. Use them in any recipe that calls for sun-dried tomatoes. I used them in a version of my pasta with marinated tomatoes where I used part fresh tomatoes and part these roasted ones. I also used them in a filling for stuffed bell peppers and to add a nice pizzazz to my easy pasta with fresh baby spinach.