Roasted Tomatoes with Lemon and Rosemary

I am pretty enamored with Portland.

Which I guess is a pretty good thing considering that we just drove almost 3,000 miles to get here.

But seriously, gorgeous scenery, amazing hiking, and incredibly friendly people.

And the food……oh man, the food.

Steve and I had to make a pact to get on a hardcore exercise regimen just to support our increasing eating habits. I’m totally not exaggerating. Between the amazing restaurants, food carts, farmers markets….there is simply too much food and way too little time.

Despite the plethora of dining out options – Steve and I have been taking advantage of our extra down time to try out some brand new recipes. I found some beautiful tomatoes at one of the many farmers markets we visited and immediately thought of this recipe.

What I love about this is when you are done roasting all these tomatoes, you can really use them in anything. Pasta, bruschetta, pizza, etc. You can freeze them for up to 3 months, or even can them. Since Steve and I were pretty much starving when we made this, we decided to use the leftover penne and feta from the pasta salad we made a few days ago. 

Roasted Tomatoes with Lemon and Rosemary

adapted from “The Best of Cooking Light”

1/4 cup chopped fresh parsley

1 Tbsp. chopped fresh rosemary

1 tsp. extravirgin olive oil

2 tsp. grated lemon rind

1/2 tsp. salt

12 tsp. fresh ground pepper

4 lbs. plum tomatoes, quartered lengthwise

3 cloves of garlic, minced

1. Preheat your oven to 400 degrees.

2. In a large bowl, toss all of the ingredients except the tomatoes until combined.

3. Add the quartered tomatoes and toss to coat.

4. Place in a 13×9 inch backing dish. Bake for about 30 minutes – stirring every 10 minutes.

5. When the tomatoes are done in the oven, preheat the broiler and broil for about 10 minutes until the tops are browned. Remove from the oven and stir gently to combine.

6. If you are eating right away – cook up some pasta and top with the roasted tomatoes and some feta or shaved parmesan.



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