Saturday, January 28, 2017

Lifechanging Oven Roasted Cherry Tomatoes

Happy Valentine's Day!!! 

Since I missed out on posting anything in the last few months and wasn't able to give you my warmest greetings for Thanksgiving, Christmas and New Year, well it goes without saying that I am in time (okay a couple of few weeks early) for Valentine's Day! LOL

Now that the Princess is in Kindergarten, life has just been busier.  (And she is just in Kinder! LOL) 

I've mentioned to you in my last post about being a parent classroom volunteer in her school once a week AND I am happy to share with you that I am now doing part time work (I am on call) for the school district! So yep, I guess life just got busier!  And I will tell you more about this in another post (abangan ang susunod na kabanata!)

I haven't been able to try out new recipes as much as I want to but this recipe that I tried a few days ago deserves to be shared.  I tried this recipe out of necessity actually, haha.

My sister in law brought home pints of cherry tomatoes and I don't know what to do with them.  And since they are organic, I had to act fast!  But being the procrastinator that I am (I am putting this AGAIN in my New Year's Resolution!  HAHA), I did wait for a few days and in the process had to throw "let go" (haha) of some of them.

What is the best way (read: fast and easy) to deal with all of these tomatoes?!  ROAST THEM!

And since I love sundried tomatoes, roasting them makes more sense.

There are so many recipes online but I chose to do Rachael Ray's version because it has Balsamic Vinegar in it.  I love balsamic vinegar!  Besides, it's about time to open that bottle of balsamic vinegar which has just been sitting in the pantry, haha!

This recipe is simple, quick, easy to follow, healthy and tastyyyy!!!


For the complete recipe, please click on this link

*The original recipe doesn't include garlic but hey, in my book, GARLIC (like butter!) just makes everything better!

*Adjust salt to suit your taste.   

All you need is right here in the picture: Olive Oil, Balsamic Vinegar, Garlic, Kosher salt and pepper!

Roast them at 425C for 20 minutes or more (if you like them a bit more dried up)

You can enjoy oven roasted tomatoes in different ways!  You can enjoy them as they are, put them in your salad, Bruschetta (with your favorite cheese) or put them in your bowl of pasta (which I did).

Pesto and Oven Roasted Tomatoes are a match made in heaven!

Happy Roasting and Happy Eating!

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