I’ve been trying some new cooking techniques I learned in the cooking class I took last weekend with Chef Bravo. I made some roasted tomatoes yesterday that were fabulous. I know it’s not exactly tomato season, but I found some hydroponic ones at Costco that were grown without pesticides and looked really red and delicious.
I started by slicing them in half and placing them on a parchment-lined baking sheet with the cut side up:
I then sprinkled some nutritional yeast and dried oregano on top of each one:
After 25 minutes in a 375 degree oven, they looked like this:
These were so yummy that I just ate them straight out of the oven, but they would be great on a salad or served as an easy appetizer:
Here’s the recipe:Print
“Cheezy” Roasted Tomatoes 6 servings
- 10-12 medium tomatoes
- 2 tablespoons nutritional yeast
- 1 tablespoon dried oregano
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and slice the tomatoes in half, keeping a top half and a bottom half. Place the tomato slices on the baking sheet with the cut side up and sprinkle each slice with nutritional yeast and dried oregano. Bake for 25 minutes or until the tops have started to brown slightly.
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