It’s always good to have a few simple, delicious and quick-to-prep side dishes in your mealtimerepertoire. There are plenty of nights whenI have a definite main dish in mindbut I can’t decidewhatto maketo go with it. When that happens,I usually opt for something that only requiresa few ingredients,utilizing as much from the pantry as possible. This tomato recipe is a perfect example – all you need arefreshtomatoes. Everything else comes straight from the pantry!
I’llbe the first to admit that I have a strong love-hate relationship with tomatoes. Up until recently, I pretty much despised raw tomatoes, butI love all things involving cooked tomatoes – marinara, stewed tomatoes, stuffed tomatoes, ketchup, you name it. Giventhe choice between eating a raw tomato and onion salad orgoing hungry for the day though, I’dstill take the stomach rumbles. I’ve made some progress over the years -I no longer ordersandwiches without tomatoes andwill eat them when they’rein a mixed salad.ButI still won’t go out of my way to eat them on their own!
These tomatoes (which I love) are simply seasoned and roasted in the oven. They gowith just about anythingand would even be great added to a pasta with some olive oil, basil, and cheese.
Place the tomatoes on a baking dish and coat them with some olive oil.Season them with salt, pepper and thyme. Drizzlea little honey and balsamicvinegar. Toss the tomatoes to coat them evenly.Pop them in the oven and bake for 15 to 20 minutes, checking occasionally. Once they are soft and little brown they’reready to go.
These tomatoes are great on their own, or mixed in with other roasted vegetables. Despite my rockylove-hate relationship with this oft-beloved fruit, I’m confident thateven the pickiest of eaters won’t mindgiving them a shot.
Oven Roasted Tomatoes
1 package tomatoes, any small variety
1/2 tsp dried thyme
1 tbs honey
1 tbs balsamic vinegar
Salt and pepper to taste
Preheat oven to 375 degreesFahrenheit. Remove the stems from the tomatoes and slice them in half. Place tomatoes on a baking sheet andcoat them with some olive oil.Season the tomatoes with salt, pepper and thyme. Drizzlea little honey and balsamicvinegar. Toss the tomatoes to coat them evenly.Pop them in the oven and bake for 15 to 20 minutes, checking occasionally. Once they are soft and browned, they are done.