I stole this recipe for roasted tomatoes from 2 different sources, I took the marinade from McCormick Grill Mates and the cooking instructions from The Complete Cooking Light Cookbook. Once you roast the tomatoes there are a lot of ways you can use them.
Did you know? Tomatoes were thought to be poisonous until the middle of the nineteenth century. Botanists in Northern Europe placed the tomato in the nightshade family of plants, which includes belladonna and mandrake. The tomato’s leaves and stems are actually poisonous not the tomato itself. Americans eat roughly eighteen pounds of tomatoes per person every year, in one form or another.² (see more trivia in the Trivia tab)
Place 1 lb sliced tomatoes in a large plastic bag.
Mix ¼ cup olive oil, 2 tbsp balsamic vinegar, 1 tsp Italian seasoning and 2 tsp Montreal Steak Seasoning Mix (25% less sodium) in a measuring cup.
pour over tomatoes
Place in refrigerator for 1 hour or overnight. Preheat oven to 475 F. Spray baking pan with non-stick spray. Place the sliced tomatoes in the baking pan.
Bake 25 minutes or until tender.
sprinkle with Parmesan cheese the last 5 minutes of cooking.
You can eat these tomatoes as a side dish or make a panini with sliced mozzarella and Italian bread.
Roasted Tomatoes
Oven roasted marinated tomatoes that can be used in a variety of ways.
Ingredients
- ¼ cup olive oil
- 2 tbsp soy sauce
- 2 tsp Montreal Steak Seasoning Mix 25% less sodium
- 1 lb meat or vegetables
Instructions
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Place tomatoes in a large plastic bag. Mix marinade ingredients in a measuring cup and pour over tomatoes. Place in refrigerator for 1 hour or overnight.
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Preheat oven to 475 F. Spray baking pan with non-stick spray. Place the sliced tomatoes in the baking pan.
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Bake 25 minutes or until tender. You can sprinkle with Parmesan cheese the last 5 minutes of cooking. Once done, you can turn off the oven and move the pan to a higher rack and let sit in oven until time to serve.
Recipe Notes
I use balsamic vinegar instead of soy sauce and I use 1 lb of sliced tomatoes instead of meat. Add 1 tsp Italian seasoning to other marinade ingredients. Use a pan with higher sides, the oil bubbles and pops while cooking; using a pan with high sides prevents splatter that would get all over oven using a baking sheet. Trust me I know. You can sprinkle with Parmesan cheese the last 5 minutes of cooking. Once done, you can turn off the oven and move the pan to a higher rack and let sit in oven until time to serve. I serve the roasted tomatoes as a side dish or I turn them into sandwiches using whatever bread I have on hand with sliced mozzarella that I cook in a panini press.