Today I give you something very simple and very comforting.
My CSA box throws either a little bit of a certain produce or fruit at me (like only 3 peaches one week — or one single stem of broccoli this week) OR an extreme abundance of a certain type of produce or fruit — like 10 apples one week and/or giant ass heads of cabbage.
Last week I got a giant bag of heirloom tomatoes.
Which was good and bad. Good because they were big, sweet, juicy — and a bit of a challenge because I had so many of them. There were only so many I could cut up and put into salads before I needed to get more inventive.
But I wanted to stay simple.
So I decided roasting them was the way to go. It brings out their natural sweetness. Without adding many ingredients at all, after 20 minutes in the oven, the core of the tomatoes melt into a creamy texture that dissolves into a bit of heaven in your mouth. Serve as a side or pile 2-3 on your plate and eat it as your main course with a salad on the side.
Simple Roasted Tomatoes
>> Click Here for Printable Recipe<<
- 3 large tomatoes
- 1 cup Italian seasoned breadcrumbs
- 3 tbsp Parmesan cheese
- 1 tsp dried thyme
- 1 tsp garlic powder
- few shakes of salt and pepper
- 2 tbsp olive oil
- Preheat oven to 375 degrees F. Line a baking sheet with foil and spray lightly with cooking spray.
- Cut the tomatoes in half lengthwise and place cut side up on the pan.
- Combine the rest of the ingredients in a bowl, then spoon a few tablespoons onto each tomato half. Press down lightly to adhere the breadcrumbs to the tomatoes.
- Bake uncovered for 20-25 minutes until the tops of the tomatoes are slightly browned. Serve hot or at room temperature.
My Two Cents: Comfort food at its healthiest and finest…am I right? This recipe is so basic, and that’s what makes it so delicious. I love eating fresh foods that are enhanced just slightly to bring out their natural flavors. If you can lay your hands on some heirloom tomatoes at the Farmer’s Market, get them. They’re worth it for all the flavor they hold!