It’s incredible the many things you can do with tomatoes. They are in season now and it’s one of my favourite seasons of all. Actually, I think they should add it to the four seasons: Spring, Summer, Tomato, Fall and Winter. Sounds good.

I bring you a recipe that has already become a staple in my kitchen. Any tomato works in this recipe, but I like to mix them in order to get as many shapes as possible.

If you are one of those that hates cooking, this recipe is perfect for you. You only have to spend 15 minutes in the kitchen prepping everything, then…the oven does the rest for you. Ain’t it great?

Apart from being a delicious recipe, it’s incredibly healthy, plant-based and perfect for summer nights. If you are BBQing with other people, bring some tomatoes and roast them on the side while everything else is cooking.

The great thing about this recipe is that you can make larger quantities and keep it in the fridge for a while and reheat as much as you need each day.

I love to serve it as a main dish because that way you enjoy the flavour of the tomatoes much more. Nonetheless, it works perfectly as a garnish for any other food. Try eating them cold, they are equally delicious. If you are a vegan or eat a plant-based diet, this recipe is perfect for you. You can make it your Sunday roast and enjoy alone or with the family.

If you have leftover tomatoes, put them on a toast with some oregano and a bit of Tabasco. Or, blend them with some shallots and make a delicious soup. My favourite is to take some of the shallots and the juices of the cooked tomatoes and use as a pasta sauce with some basil and nutritional yeast on top.

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