Basil Tomatoes (and other veggies)

Now that summer is upon us and home grown veggies will soon be filling up my refrigerator, I decided to bump one of my favorite recipes to the top of the heap..

Made this with half tomatoes and half fresh zucchini I bought at the farmer's market last week and boy is it good!! Using this on my salads for added veggies and dressing! Here are some before and after pictures of what this looks like! (This is the fresh basil option with tomatoes, zucchini and yellow squash)

(Click Pictures to enlarge!)

Ready to go in the oven!

Out of the oven!

Close-up of the brownings you need to scrap out for more flavor!

Basil Tomatoes

Have too many tomatoes or summer squash? I did and I wanted to make something quick and easy to use them up! Here’s what I came up with!!
Note: Actual quantities of each ingredient will vary depending on the amount of veggies and size of baking dish.

Ripe tomatoes – qty – as many as you want (Any and all kinds will work. I have used grape, cherry, Roma, vine, and beefsteak all with great results!)
Good white balsamic vinegar (I use Trader Joe’s)
Dry or fresh basil to taste
Onion powder to taste
Garlic powder to taste (I use Trader Joe’s California Garlic Powder)

Preheat oven to 400^oF. Wash tomatoes (ok to leave wet). Slice large tomatoes into ½ inch slices and place in single layer in glass baking dish (9 x 13 or whatever size your tomatoes will fit into). Fill in gaps with grape tomatoes, if available. Sprinkle generously with white balsamic vinegar making sure each piece is wet, but not submerged. Sprinkle generously (to taste) with onion powder, garlic powder, and basil in that order. Bake for 45 minutes. Remove from oven and allow to cool slightly, and then remove to storage container. Scrape any juice/brownings into container, too. Don’t worry if it bakes dry, just allow pan to soak before washing! Allow to cool and then refrigerate overnight for best results. Tomatoes will form a juice when allowed to cool. Serve cold or reheat. Use juice as topping for potatoes, rice, chicken, beef, or as salad dressing! Also great as topping for On Plan Pizza!

Variation – Before adding vinegar and spices, add sliced Vidalia onions and/or sliced peppers (any color) on top of tomatoes. Cut back on onion powder slightly or omit. Baking time may need to increase a few minutes, too. Bake until onions/peppers are tender crisp.

Variation II –Add a little (about 1 - 2 tsp. per slice) of finely grated low fat/part skim mozzarella cheese after about 30 minutes of baking. Bake until slightly browned.

Variation III – (Sweet and Sour version) – Before adding vinegar and spices, add fresh pineapple chunks on top of tomatoes. Continue as written. Baking time may need to increase a few minutes. Bake until pineapple is slightly browned.

***Lakescape Variation – Add sliced summer squash and whole or sliced portabella mushrooms before seasoning. Bake for 1 hour. My new favorite variation!!

**** I sprinkle a tablespoon of extra light olive oil over this just before baking now too..(but it is fine if you don't want to do this)