momonaveggiemission

This side dish is inspired by a recipe for roasted tomatoes in Heidi Swanson’s Super Natural Every Day.

To begin, preheat your oven to 350 °F. You’ll need one pint of cherry tomatoes – any colours you like. Wash them and cut them in half, placing them cut side up on a baking dish. Ms. Swanson recommends drenching these beauties in a 1/4 cup of olive oil, but that’s a bit much for me.

I simply combined 2 tbsp. of olive oil, 2 tsp. of maple syrup and a pinch of sea salt in a small bowl. Give this a stir and then pour it over your tomatoes. Stick your baking dish in the top 1/3 of your oven and roast for about 45 minutes.

Once it has cooled, scoop it (tomatoes and juices) into a glass jar with a lid and keep it in the fridge. It lasts about a week. We use it throughout the week as a topper on toast, pizza, or soups. It is equally delicious on its own.

Who ate it?

Husband- Yes.

Son #1- He liked it.

Son #2- Ate it on his pizza and liked it- YIPEEEE

-Mom on a veggie mission