roasting

Last night I had a real hankering for oven roasted tomatoes. I eventually found myself at the natural foods store picking up a big bag of plum tomatoes and then home slicing them and preparing them to roast.  I decided to also roast some fennel from our CSA and a few bulbs of delicious local organic garlic.

How I Roast Tomatoes, Fennel and Garlic:

Pre-heat oven to 350F.

Line two baking sheets with unbleached parchment paper.

Cut tomatoes in half and place on the baking sheet flesh side up.

Slice the fennel bulbs into 1/4 inch slices and place in one layer on the baking sheet.

Dress the tomatoes and fennel with a drizzle of olive oil and a sprinkle of salt and pepper.

For the garlic: I remove about 1/2 inch from the top of each bulb, saving the little bits of garlic that come off to use in another dish.

I then drizzle with olive oil, salt and pepper and wrap in aluminum foil.

Enjoy your roasted tomatoes, fennel and garlic in sauces, soups, pasta dishes and dressings.

Or in these recipes to come.

{Sneak Peak}

Trust me the zombie I live with loved these dishes.

*Hubz is slowly getting better and his bruises have gone from dark purple to yellowing. He’s a tough guy.*