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Low-carb, perfect for the end of summer tomato surplus!
Preheat oven to 400 F.
Slice tomatoes 1/4 inch thick for very crispy chips, or 1/3 inch thick for chewier tomatoes.
Lay tomato slices in one layer in a large roasting pan or on a rimmed cookie sheet. Spray the tomatoes with cooking spray or drizzle with olive oil. Sprinkle very lightly with salt and pepper.
Roast them in the preheated oven for 15 minutes, then check the tomatoes. Roasting time will depend on tomato size and moisture content.
If they aren’t done to your liking, ithout flipping, continue roasting until tomatoes are crispy on the edges and slightly soft in the center. Check on them every 5 minutes or so and remove them from the oven when they look great to you! Remove from the pan with a sturdy spatula to prevent breaking. Top with fresh herbs, if desired.
Best served on burgers or with steak or crushed over pasta or on sandwiches or as a snack or with rice and chicken or … you get the picture.
My immersion blender came with a small bowl and attachment that allows it to work like a food processor. I love it. It is great for small quantities such as this margarine rub for corn. I had a smidgeon of the mixture left over and used it on a grilled cheese sandwich. Yum!
When I made this dish I originally had a run-of-the-mill stewed lentil thing in mind. Then I just let my imagination run wild, grabbing whatever sounded good from my fridge and pantry. With ingredients like pomegranate molasses, cumin, smoked paprika, and fresh mint, it ended up tasting like a Middle Eastern version of baked beans. Savory, smoky, and complex-flavored with an underlying hint of sweetness, the sauce is killer.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!