Oven Roasted Tomatoes: Simple Yet Delicious Recipe

Kristine — Tue, 30 Oct 2018 23:30:07 +0000

If you’re looking for an oven roasted tomatoes recipe, look no further! This delicious and simple to make recipe is sure to please. You can use any tomatoes that you have or go for our favourite, grape or cherry tomatoes. We enjoy these oven roasted tomatoes on our bagels with vegan cream cheese, salads or home made pizza. Enjoy.

Oven Roasted Tomatoes

Ingredients

2pints cherry tomatoesor grape tomatoes, cut in half
2tablespoons dried basil
1tablespoon dried oregano
2teaspoons garlic powder
2tablespoons extra-virgin olive oil
1/2teaspoon pink himalayan sea salt
1/2teaspoon ground black pepper

Instructions

Preheat oven to 225 degrees Fahrenheit / 110 degrees Celsius
Toss tomatoes in oil and spices in a bowl and transfer to an oiled or lined baking sheet.
Bake for an hour then turn off the heat and let the tomatoes dry further in the residual heat. You can leave them in the oven overnight too.

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Easiest Roasted Red Pepper Hummus

Kristine — Thu, 06 Sep 2018 20:48:20 +0000

Roasted red pepper hummus is one of the most versatile and easiest dip you can make at home. This was also one of the first hummus recipes that we really wanted to do. It has simple ingredients and is quick to prepare. It is a staple in our fridge. Our little Noah loves it too. He enjoys the dipping part as most toddlers exploring with food do. It is creamy, full of flavor from the roasted red peppers. It is packed with protein and good-for-you fats. We usually have it for an easy light lunch or midday snack with pitas. You can also add cherry tomatoes in olive oil and red pepper flakes. Try it and let us know in the comments below how you enjoy our homemade version of roasted red pepper hummus.

Easiest Roasted Red Pepper Hummus

Whether using canned or preparing your own cooked chickpeas, this recipe will be a sure hit on your next party or just be your go-to for an easy light meal idea.

Servings2 cups

Prep Time15 minutes

Cook Time2 hours

Passive Time10-12 hours

Ingredients

1cup dried chickpeasor 1 can of well drained canned chickpeas
4cups waterfor cooking chickpeas
1/2cup tahini (sesame seed paste)with some of its oil
1/4cup extra-virgin olive oilplus some for drizzling
2cloves garlic, peeledor to taste
1pinch pink himalayan sea saltto taste
1pinch black pepperto taste
1/2tablespoon ground cuminand/or
1/2tablespoon ground paprika
1whole lemon juiceplus zest
1whole roasted red pepperplus some, chopped for garnish

Instructions

Dried Chickpeas, if using

Wash chickpeas over cold running water on a sieve.
Place in a bowl and cover with water several inches over and let it soak overnight or for at least 10 hours in the fridge.
Drain and place the chickpeas with new water up to about a couple of inches over in a medium saucepan.
Place over high heat and continue boiling for about 1.5 hours or until the chickpeas are soft and easily mashed with a fork, reducing heat if necessary to prevent overflow.
Drain but keep the aquafaba (boiled liquid) aside to thin the hummus to your desired consistency.

Hummus

Blend all ingredients in a blender (or food processor) until smooth.
Use the cream or whip buttons for a fluffier texture. Adjust spices to taste.
Transfer to a bowl and drizzle with olive oil to serve.

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extra-virgin olive oil

Oven Roasted Tomatoes: Simple Yet Delicious Recipe

Easiest Roasted Red Pepper Hummus