Roasted Tomatoes Recipe

I tired this recipe and the tomatoes were fabulous, so what did I do next... well I went out in the garden and got a yellow squash, a green squash, 2 green peppers, and used a large white onion that was in fridge. I sliced up the squash by cutting once lengthwise, then slicing into 1/4 inch slices, sliced the green peppers, cut the onion in wedges and laid them all out on the parchment paper on my cookie sheet. Added about 5 cloves of garlic minced on top, then drizzled with olive oil, kosher salt, course ground pepper, basil and oregano and put in the oven on 400 for about 45 minutes. I added them to the roasted tomatoes. I divided the mix in half for 2 nights meals. First meal: I cooked 1/2 box of linguine, drained, put 1/2 the mix in the pot to heat a little bit, added the noodles to it and a little bit more olive oil, dished out and added some Parmesan cheese on top... YUM. Meal two: I bought a package of momma marys thin wheat pizza crust at Walmart. It tells you to brush the top of the crust with olive oil, then I added a double pizza cheese mix on top and the other half of the vege mix, baked on 450 for 15 minutes. WOW. You can make as much as you need for one meal or make a lot and save in fridge for a week or so or freeze in servings to have during the winter.

I never roasted veges before but now relish mag has created a monster. I will be having my neighbors in for vege pizza and vege spaghetti next weekend. Add a nice garden salad and some wine and we are set to go.

Sounds fabulous! Thanks for sharing!

I had never used parchment paper before but bought it special just for this recipe and I am now a believer in it! The Tomatoes need to be cut in even slices, I did have some that were a bit thinner than others and they got a burnt look to the bottom of them (they tasted great anyway. On the parchment paper even the "burnt-ish" ones came off with ease. The best part, if you use enough parchment paper to cover the pan with little edges up on the side of the cookie sheet, once removed the pan is clean and needs only a light rinse to clean.

I put the tomatoes and/or other veges I roasted into a colander and let it drain for a few minutes. That gets rid of any extra juice that may not have dehydrated off them,9 then add a little olive oil to them when you use0. I do that if I am going to store them in the fridge for a few days or before I freeze them. If you are going to use them in noodles of some kind right away don't drain, that little extra juice is very tasty.

Maybe if you did it the long way, oven at 250 for 3-4 hours they might not get that burnt look to the bottom of the smaller slices but have not tried it. I never have that kind of time and hate to have the oven going any longer than I have too, esp. on the warm days.