This post should be called How to make OVEN ROASTED TOMATOES and use them in EVERYTHING! Because they are SO Easy and fresh and yummy and did I say EASY? Taste of Italy month continues…
So I know what you’re thinking… You are so excited about this first #TasteOfItaly recipe you can hardly stand it, right? ME TOO!
What better place to start our Taste Of Italy Month than with Oven Roasted Tomatoes, since tomatoes are the basis for so many tantalizing Italian dishes. But did you also know that Italian food uses so many more ingredients other than just tomatoes. Italian cooks also use béchamel sauce, olive oil, basil, pesto, and more! This month’s recipes will capture some of those goodies too, but first, Oven Roasted Tomatoes!
Be sure to check out my Fresco Pesto recipes!
Having spent those almost three glorious weeks in Italy last month, touring, eating, tasting and drinking everything the country could offer, I had the opportunity to really consider what makes Italian food so amazing: FRESH INGREDIENTS!
People in Italy aren’t fat and I don’t think that’s JUST because of all the walking and stairs (although the number of stairs in that country did kick my butt every day).
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Foods in Italy are made from fresh ingredients and I, the convenience queen—who doesn’t like to waste time when I’m cookin’— am here to tell you that making food with fresh ingredients doesn’t have to be a labor intensive process. Take for instance these Oven Roasted Tomatoes; they are the easiest things EVER! They only take 20 minutes to cook and all you need are tomatoes, an oven and a Ninja, blender or food processor. How easy is that? Plus, freezable! SCORE!
How to / When to Use Oven Roasted Tomatoes
Once made, you can use Oven Roasted Tomatoes in salsa or pasta sauce or soup, bruschetta (recipe coming soon) or any other fabulous thing your fabulous red, white and green Italy loving little heart desires! You could even serve them whole with a little melted parmesan on top as a side dish or serve them chunky on top of warm toast like my mom used to do! You can use them in place of canned tomatoes whenever you can! Just add a little salt. the options are almost endless! Playing with your food has never been so fun and tasty! Trust me, I’ve been to Italy!
- 5 lbs. red roma tomatoes
- Preheat oven to 400 degrees.
- Wash and core or slice the stem end off of each tomato.
- Place tomatoes on a large jelly roll pan with space in between each.
- Bake for 20 minutes or until you see the skin start to brown and split.
- Remove tomatoes from oven and let cool.
- Place tomatoes in Ninja, blender or food processor.
- Pulse until pureed. If you prefer some chunkiness, pulse less.
- Transfer to airtight containers and refrigerate or freeze for later.
Optional Add Ins - Add before blending or after:
-Fresh or roasted garlic
-Fresh or dried herbs
Post Update – Grill Em!
This week while my parents were visiting I was grillin’ up some other veggies on the gas grill and decided to try roasting my maters on the grill instead of the oven. I just threw those babies into some tinfoil and let em’ cook up nice n juicy on the grill! SCORE! It worked so well I had to share it with you. Now you have options!
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