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We hope you got benefit from reading it, now let’s go back to roasted tomatoes with mushrooms recipe. You can cook roasted tomatoes with mushrooms using 8 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Roasted Tomatoes with Mushrooms:
- Get 1 pints cherry tomatoes - washed and halved
- Use 4 oz baby portabello mushrooms - wiped clean and quartered
- Prepare 2 tbsp extra virgin olive oil
- Use 2 tbsp balsamic vinegar
- Prepare 3/4 tsp dried rosemary
- Get 1/2 tsp dried oregano
- Take 1/2 tsp dried basil
- Get 1 salt and pepper to taste
Instructions to make Roasted Tomatoes with Mushrooms:
- Preheat oven to 400°F. Line a baking sheet with aluminum foil and set aside.
- Rinse cherry tomatoes under cold, running water. Cut each in half from stem to "butt" and place in a large bowl. Wipe mushrooms clean with a slightly dampened, clean dish towel. Cut each mushroom in half lengthwise, then cut each half in half lengthwise again. Place in bowl with tomatoes.
- In a small bowl whisk together all your other ingredients. Pour over your tomatoes and mushrooms. Toss gently to coat.
- Pour out onto baking sheet and spread out into an even, single layer. Place in oven and bake 15-20 minutes or until tomatoes are looking "wilty" mushrooms are soft.
Once you have the garlic going, place the tomatoes on a cookie sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Remove the stems of thyme and discard. Transfer roasted tomatoes to medium bowl; set aside. Roast, stirring the tomatoes and mushrooms once or twice, until the carrots are tender and glazed with the marinade Place a carrot in each bun, and top with a spoonful of roasted mushrooms and roasted tomatoes. Add some crumbled goat cheese or feta and/or a sprinkling of za'atar, if desired.
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