Nosh: 8-step oven-baked tomatoes

My sister, Ashley, calls me often to talk about a lot of things, but our conversations about cooking usually go like this:
A: Hey. How do you make those tomato things again?
S: Didn’t I tell you this already?
A: Whatever, I forgot. Hurry…
S: [swear word] Ok… get 2 pints of tomatoes…
Since #9 on my List is about “Reinventing Dinner” this year, well, Ash, this one’s for you. (Warning: About to get very Martha Stewart on your ass)

SandyB’s oven-baked tomatoes in eight easy steps
What you’ll need:
-2 pints of cherry tomatoes (fresh)
-Oven-safe dish
-Extra virgin olive oil
-Six cloves of garlic
-Garlic powder, dried basil, dried oregano, pepper, sea salt
*pre-heat oven to 375F
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STEP ONE: Wash 2 pints of fresh cherry tomatoes (no need to dry) and spread them into an oven-safe dish

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STEP TWO: Set the tomatoes aside for a sec. Grab a few gloves of garlic (you choose how many) and gently mash them with the flat side of a chopoing knife. This mashing business helps release the garlic's oil. I used six gloves (but I eat a lot of mints).

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STEP THREE: Nestle the garlic bits into the tomatoes.

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STEP FOUR: Drizzle extra virgin olive oil over the garlic and tomatoes. I do 2 tablespoons per pint (4 tablespoons total) but go nuts if you want some extra "sauce" at the end.

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STEP FIVE: 1/2 tablespoon each of dried oregano, dried basil, and garlic powder (optional, if you like it garlicy). Couple of dashes each of sea salt and fresh pepper.

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STEP SIX: All God's creatures deserve a "massage"... even tomatoes. Mix these bad boys up!

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STEP SEVEN: Pop the dish into the oven for 30 minutes at 375F.

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STEP EIGHT: Since I'm in love with my new herb garden, I chop 2 tablespoons of fresh basil and sprinkle over the finished tomatoes. But not needed, so don't sweat it.

These keep in the fridge for about 5 days or so… although they usually don’t last that long around our house. I put these beauties on quinoa, brown rice or as a side to chicken, fish, or any veggie meal. The extra “sauce” is now a great flavored oil to top salads and grains with.

It’s a topper, it’s a sidedish, it’s perfect.

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Filed under #9 Reinventing Dinner, Nosh, Stuff I know for sure

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