Oven-Roasted Tomatoes

January 28th, 2014

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I have an affinity for anything with tomatoes, olive oil and dried herbs like basil, rosemary and marjoram. So I decided to look up for a recipe to put these things together: Oven-Roasted Tomatoes

Snacks Ideas

What you need:

Tomatoes sliced thinly (you may like it thin enough to not disintegrate when you bake, I like mine a bit thick for something to chew on)
a little salt (you can skip this too, I didn’t use salt)
olive oil
dried herbs (I used McCormick Italian seasoning, a staple in the kitchen)

Bread: you can use the regular sliced bread or pandesal sliced in half. The crunch adds to the sandwich’s “character” 😀

Optional: grated cheese

What to do:

  1. After cleaning your tomatoes (I soak these in water with salt), slice thinly. Remove the seeds if you must. I do that.
  2. Pour a little olive oil on your baking pan and swipe the tomato slices on both sides.
  3. Sprinkle with the dry herbs. Add bacon bits if you like, the first photo has bacon bits.
  4. Bake in a preheated oven for 10 minutes or so.
  5. When cooled enough, put grated cheese on the bread, put the oven-roasted tomatoes on these bread slices with cheese, drizzle more olive oil if the tomatoes seem dry and pop back in preheated oven. Bake for 4-7 minutes, depending on how fast the bread gets “toasted”.
  6. Serve warm.

Snacks Ideas

Food in the photo above was packed lunch. The oven-roasted tomatoes open sandwiches were packed with deep-fried chicken strips. In the sandwich bag were homemade banana-oatmeal bars.

NOTE:
You can also use oven toaster with these, I am just not sure for how long the process will take to bake the tomatoes and the bread.

Yum.