One of the things I look forward to most at the farmer’s market are fresh tomatoes. With 30 degree weather still in the air (and a few snow flakes here and there), it’s hard to believe it’s actually Spring, and although there is already an abundance of asparagus in the stores, I’ll have to wait a few more months for some farm fresh tomatoes. Boxed or canned tomatoes are of course available year round, so I stock up on these pantry items during the off-season.
The other night, I was craving Roasted Asparagus and Tomatoes that I usually make using fresh cherry tomatoes. No worries, I just oven roasted some canned whole tomatoes that were drizzled with olive oil, Herbes de Provence, minced garlic and a little salt. I tossed in some asparagus as well, and voila, I had a simple, pretty vegetable dish for dinner.
Today, I’m participating in Food Network’s Sensational Sides event where Things Found In The Pantry is the feature this week. Please be sure to check out what all my fellow foodies made:
Feed Me Phoebe: Tropical Trail Mix With Ginger and Coconut
The Cultural Dish: Green Bean Salad
Jeanette’s Healthy Living: Easy Roasted Tomatoes and Spring Asparagus
Napa Farmhouse 1885: Pizza With Kale-Walnut Pesto, Sun-Dried Tomatoes and Pickled Garlic
Red or Green?: Spring Greens With Homemade Vinaigrette
The Sensitive Epicure: Pasta alla Ghetto Fabuloso (Gluten-Free and Milk-Free)
Dishin & Dishes: Scalloped Sweet Potatoes
Haute Apple Pie: Broccoli Cheesy Rice
Made By Michelle: Broccoli Quiche With Homemade Bisquick
FN Dish: Pantry-Friendly, Budget-Friendly Side Dish Recipes
Oven Roasted Tomatoes and Asparagus
- 1 28- ounce can or box of whole peeled tomatoes
- 3 tablespoons extra virgin olive oil divided
- 3 garlic cloves minced
- 1 teaspoon dried Herbes de Provence
- 1 bunch fresh asparagus bottoms trimmed, but into 1 1/2" pieces
- salt and pepper to taste
- Preheat oven to 375 degrees. Drain tomatoes and reserve liquid for another use. Split open tomatoes, remove seeds, and place on a parchment paper lined baking sheet. Drizzle with 2 tablespoons olive oil, and season with Herbes de Provence, salt and pepper. Bake for 15 minutes.
- Toss asparagus with 1 tablespoon olive oil and salt and pepper, to taste. Place asparagus on baking tray with tomatoes, making sure vegetables remain in a single layer. Bake 15 more minutes.