Lots of flavor in this one! It is a perfect way to use up those extra tomatoes in the garden. You can use cherry or large tomatoes. It makes a great appetizer or lunch.
Recipe
2 lbs. cherry or large tomatoes quartered. 1/4 to 1/2 cup olive oil 1-2 tablespoon balsamic vinegar 1 tablespoon Italian seasoning Sea salt and pepper
Drizzle olive oil, vinegar, seasoning, salt and pepper for taste. Toss until coated and bake at 350 degrees for 45 minutes, flipping the tomatoes every 15 minutes to avoid burning.
To assemble: toast slices of a baguette or sourdough bread, spread cream cheese or goat cheese onto bread. Add the warm tomatoes and sprinkle with chopped basil.
Emily Saddler
Emily is married to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “Sage and Sourdough Wellness and Herbs” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.
