By Connor Forbes
My dad was over for dinner on a weeknight, and I wanted to elevate the meal without putting in a ton of extra work. Cooking while juggling 3 kids is an endeavor.
Salmon, Brussels Sprouts and Quinoa were on the menu, and I wanted something to tie them all together. I have a countertop full of homegrown tomatoes that I need to use or lose. I was roasting salmon so it was an easy addition and brought a huge flavor profile.
Ingredients
* Tomatoes
* Salt
* Olive oil
To Make
Preheat oven to 425 degrees. Slice tomatoes a quarter inch thick. Lay on a sheet pan. Salt and olive oil each tomato slice. Bake for 30 minutes or until slightly browned. Pull out of the oven and eat!