Tuesday, October 6, 2009

Roasted tomatoes

heat the oven to 425 degrees.

cut roma tomatoes in half, pull out the seeds but not the ribs. sprinkle with salt, pepper, italian seasoning, and a little sugar.

roast until all squishy. if they start to fill up with water tilt the pan until they empty. add a little more sugar at this point if they arent caramelizing....

scoop from the skins (they remove easy) and serve with whatever makes sense (i made mine with spaghetti squash and sauteed mushrooms.

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