When Ryan and I left for Italy, we pretty much kissed our tomato plant goodbye. It had been struggling a bit in the recent weeks and we just knew that it would not survive while we were gone. That is what we thought anyway. Imagine my surprise when, after we got home, Ryan went outside to check his plants and came back in with a handful of perfectly plump, red tomatoes. I was super excited and knew just what to do.
I knew that the best way to enjoy these tomatoes would be to season them with a little salt, pepper, garlic and olive oil and then roast them. Doing this leaves me with juicy little bits of tomato heaven that are great by themselves or as an addition to salads or sauteed zucchini.
As far as this recipe goes, it is bare bones. I didn’t include exact measurements because I didn’t think they were particularly needed. Simply gather as many tomatoes as you would like, lightly season them and the oven will do the rest of the work.
So when all was said and done we may not have gotten much out of Our Little Garden, but these tomatoes made it all worth it. Enjoy!
Fluffy scrambled eggs with peppered bacon and chives. A childhood favorite kicked up.
Golden fried halloumi on garlic toast and drizzled with lemon capper oil.
Fish coated in panko, fried until golden and dunked in a spicy Cajun tartar sauce.
Grilled Cheese Sandwiches kicked up with bbq sauce, chicken, red onions and cilantro.
Spiralized sweet potato noodles, smoky sausage and tender spinach.
Decadent, rich dark chocolate brownies with cherry chocolate chips mixed in.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
Have new recipes emailed to you.