“I love you from my head TO-MA-TOES”
It’s official, tomato season is at your back door. In some cases, literally! This year we have tomatoes, eggplant and zucchini…
The other day I was looking at my little potted garden in the yard and started to think about all the amazing dishes I could make with my tomatoes besides the typical tomato and cucumber salad.
With my new Pampered Chef business at the forefront of my mind, I immediately new I needed to break out my most loved stoneware (bar) pan. When I tell you I have been using Pampered Chef for years, I am not kidding. Look at the seasoning on this beauty. From pizzas, to cutlets and roasted veggies, this pan has been used and loved for 19+ years.
Roasting tomatoes, especially towards the end of summer and winter is one of the best ways to bring out the natural sweetness. Just toss your tomatoes in a glass mixing bowl with olive oil, fresh thyme salt and pepper. Then arrange on your baking pan and roast in a pre heated 450 f. oven for about 20 minutes or until the tomatoes start to blister and split.
Once the tomatoes have cooled you can serve them as a side dish, in salads, or tossed with your favorite pasta. Try swapping in roasted tomatoes in one of these blog favorites:
- String Bean Tomato Salad
- Tomato Zucchini Salad with Ricotta Salata
- Penne Caprese with True Rebel Tomatoes
Of course I would be the worlds worst sales person if I didn’t mention all the pampered chef products that you can use for this recipe.
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