I did it. I officially registered for my very first Chicago Food Swap in August! I am beyond excited, but nervous about what I want to bring. Being the competitive person I am, I obviously want bring something that is out of this world. So let the brainstorming begin…any thoughts?
While I don’t usually roast tomatoes until the end of the summer to preserve these tasty gems in order to enjoy year-round, the idea of adding their delicious concentrated sweetness to summertime burgers and pizzas got me roasting prematurely.
Oven Roasted Tomatoes
vegetarian, vegan, gluten-free, grain-free, soy-free, dairy-free, peanut-free, tree nut-free, seed-free, sugar-free, shellfish-oil, fish-free, bean & legume-free
Makes 1/2 pint of tomatoes
Prep Time: 5 minutes
Cook Time: 1 hour
- 1 pint cherry tomatoes, halved
- 1 Tbsp olive oil
- 2-3 generous pinches dry oregano
- 2-3 generous pinches dry basil
- Preheat oven to 300*F.
- Line a baking sheet with foil for easy cleanup.
- Place tomatoes on baking sheet cut side facing up. Using your hands, coat with olive oil.
- Sprinkle with salt, oregano, and basil.
- Bake for 1 hour or until roasted to your liking.
285 calories|34g carbohydrate|14g total fat|7g protein|2mg sodium|22g sugar
Like any good food blogger, I’ve been making efforts to improve my food photography over the years. I blogged about roasted tomatoes back in 2010 and thought I would pull a photo from from the post just for fun. On the left are my roasted tomatoes from 2010 in what appears to be a very photogenic Tupperware container… Back then I used an ancient point-and-shoot camera which I bought in 2004 and used for so long that eventually every cell phone was being manufactured with a better camera than what I was working with. A couple years ago, Will bought a Canon Rebel Digital SLR and I eventually retired my old point-and-shit camera to the garbage.
At first I was rather intimidated by the DSLR. I had taken photography classes through college with my SLR 35mm camera, but the digital version had way more bells and whistles than what I was used to. With the help of a few good resources, including Plate to Pixel, written by Helene Dujardin of Tartlette, I slowly learned a thing or two and now can’t imagine ever going back.
I still have lots to learn and improve upon in my food photography journey, but I certainly feel like I’m moving in the right direction!