Food, mustard seed sentinel

Oven Roasted Tomatoes

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I love tomatoes in any and every way possible. Sliced on a sandwich, chopped in salsa, cooked in sauce and fresh from the garden are all scrumptious. Tomatoes are versatile and delicious. One of my favorite ways to prepare the all-purpose tomato is roasted.

Roasted tomatoes have the most amazing flavor and are very easy to make. I love to use Romas when roasting tomatoes but any tomato will do. You can slice them thin or just halve them depending on how you will use your roasted tomatoes.

Add them to salads, soups, or sandwiches. Toss roasted tomatoes with some pasta, garlic, olive oil, and parmesan for a delicious simple meal. Compliment your main dish of chicken, fish or pork with some roasted tomatoes. Put some roasted tomatoes on a charcuterie board or the top of crostini.

There are numerous ways to use roasted tomatoes to add wonderful flavor and texture to just about any dish. It’s also a great way to preserve tomatoes since they can be kept in the freezer for up to six months. I hope you are inspired to give roasted tomatoes a try.

Happy Eating!

Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid. John 14:27

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Oven Roasted Tomatoes

Ingredients

2 pounds plum tomatoes

olive oil

Salt and pepper

Directions

  1. Preheat oven to 400℉
  2. Line a rimmed baking sheet with parchment.
  3. Slice tomatoes in half. Gently remove the seeds and stems.
  4. Place the sliced tomatoes on prepared baking sheet.
  5. Drizzle with olive oil and salt and pepper.
  6. Bake for 35 to 40 minutes until tomatoes begin to carmelize.
  7. Cool and add them to your favorite dish.

Notes:

Store roasted tomatoes in the refrigerator for up to 5 days or freeze for up to 6 months.

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Crostini

Ingredients

Baguette

Olive oil

Directions

  1. Preheat oven to 350℉
  2. Slice baguette into ¼ inch rounds.
  3. Brush each side with olive oil and place on a baking sheet.
  4. Bake for 15 minutes until crisp and golden brown.

Notes:

Add whatever toppings you like to the crostini.

I topped mine with ricotta cheese, roasted tomatoes, and fresh oregano.

For this recipe and more go to Mustard Seed Sentinel.

https://www.mustardseedsentinel.com

Food

Caprese Skewers

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This delicious appetizer is super easy to make. All you’re doing is assembling a few simple ingredients. No cooking, no heating up the oven. You can make these ahead of time and add the balsamic vinegar right before serving.

If you like Caprese salad which uses sliced tomatoes, fresh mozzarella, and fresh basil then you will love Caprese skewers. It’s the same thing just bite-sized. These little skewers make a great snack, appetizer, or side dish.

I keep mine very simple and only sprinkle salt and fresh ground black pepper. You can easily add dried herbs if that’s what you like. Make them as small or large as you want. I have made them with regular sized toothpicks or larger like the ones pictured.

Happy Eating!

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Caprese Skewers

Ingredients

1 pint cherry tomatoes

1 8oz. container mini mozzarella balls

large sprig of fresh basil (cut basil leaves in half)

balsamic vinegar

salt

fresh ground black pepper

toothpicks or bamboo skewers

Directions

  1. Slide a tomato, then half of a basil leaf, then fresh mozzarella on a skewer. Repeat until there are two of each item on your skewer. If you are using toothpicks just add one of each item.
  2. Lay the skewers on a platter. Drizzle balsamic vinegar over everything. Sprinkle with salt and fresh ground black pepper. Enjoy!

Notes

  • Cut bamboo skewers in half to make larger appetizers.
  • The basil wilts once it’s in the refrigerator but it still tastes good.
  • If you can’t find mini mozzarella balls just cut up small pieces of fresh mozzarella.