recipes

ROASTED TOMATOES

It’s been a while since I’ve posted anything but it has been CRAZY around here! With 3 weddings coming up, a friend from Peru visiting, preparing the garden for spring planting, new animals arriving, tax season (yuck) and did I mention 3 weddings?? Not to mention the new grandson that I can’t keep my hands off of when he’s here!

We have a friend that manages a food bank for his church and the community. He has been giving us food for the farm animals for over a year now. When he learned that I can, dehydrate, and make jams and jellies, he was thrilled! He now sends “us” food that is going to go bad soon so that I can do something with it before it spoils. What a blessing it has been!
This week he sent over a container of already sliced tomatoes. There were probably 100 slices per container. I’m guessing they were packaged for delicatessens because I’ve never seen these in the grocery store. He also sent a very large container of spinach and artichoke dip. Hmmmm…. what am I going to do with these things?
I needed another vegetable for dinner, so I decided to try roasted tomatoes using the dip as the topping. What?? It was delicious! Even the mister, who isn’t fond of tomatoes, loved them…win, win!
I’m almost embarrassed to tell you how simple it was. I tossed the tomatoes in a little olive oil, salt and pepper, layered them three high on a baking sheet and put a large tablespoon of the dip on top. I then broiled them until the spinach and artichoke dip was nicely browned and the tomatoes were thoroughly heated….that’s it!
Sometimes, the simple things are the best. 


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