I made roasted tomatoes all the time. Seriously, once I realized I like them (which didn’t happen that long ago!), I started keeping tomatoes in the kitchen at all times. And they’re super easy to make, too.
I almost didn’t bother with this post because making them is so darn easy – add some olive oil and salt and toss in the oven at 425 for about 15 minutes, and you’re done. But I thought I would share my go-to tomato recipe and include 21 Day Fix container counts here. So here you go – easiest ever 21 Day Fix Roasted Tomatoes.
21 Day Fix Roasted Tomatoes
First, “plain” oven roasted tomatoes…
Any tomatoes will do! The ones in these pictures are a “tomato medley” I picked up Kroger. You could also slice up regular tomatoes (but I love, love, love the way these juicy little balls of goodness pop in my mouth).
Ingredients (serves two):
- 2 c. tomatoes
- 2 tsp extra virgin olive oil
- salt and pepper, to taste
Rinse and dry your tomatoes.
Heat the oven to 425.
In a bowl, mix one cup of tomatoes with one teaspoon olive oil. For 21 Day Fix recipes, that’s how I do it – one cup of veggies to one teaspoon of oil. Add a little salt and pepper to taste.
On a rimmed baking sheet (I always add a sheet of foil to it), spread out your tomatoes.
Stick in the oven for about 15 minutes (keep an eye on them after 10 minutes). You’ll know they’re ready when some of the skin starts to split.
Let cool a bit, and enjoy! They are great the next day, taste delicious cold, and are or course ridiculously good fresh out of the oven, too.
Container counts, per serving:
- 1 green
- 1 tsp