I've been very challenged this month with a limited kitchen. After moving to Denver in March, I found a lovely place for Chris and I to call home and moved into it in May. My predicament is that all of our stuff was still in California. I purchased the basics and I've since been living a very minimalist lifestyle. I've got my French press, a cast iron skillet, and a baking sheet. Basic. I mean, I've been going to Jaye's house for dinner several times a week, which has been super helpful, but those other times have been... harder. Like eating eggs and sweet potatoes for multiple meals kinda harder. Not a bad thing, but I dint want to make that a habit.
The good thing is Jaye and I have kept up on mean prepping since I've transitioned to our new house, which has been such a lifesaver. One of my favorite things we've been churning out (in addition to my granola) is roasted tomatoes. I love tomatoes! Raw, cooked, stewed, dried...l'll take them all. But Jaye hates them raw, so this was a great compromise. We've been throwing them in frittatas with my arugula walnut pesto, adding them in salads, or just snacking on then right out of the oven. It's a perfect little treat to pep up some simpler meals.
And now I'm sitting tight, waiting and waiting for our moving truck to arrive. At least I have my husband with me now...And internet!
1 pint cherry tomatoes, washed and cut in half
2 tsp olive oil
1/4 tsp red pepper flakes
salt and pepper to taste
Preheat the oven to 400*. Line a rimmed baking sheet with parchment paper. Toss tomatoes in olive oil, salt, red pepper, and pepper. Bake 35-40 minutes until slightly browned and caramelized.
Store in an airtight container for about 5 days and use in everything you eat throughout the week.