Roasted Tomatoes – Marinated and Roasted Cherry Tomatoes Recipe

The Best Roasted Tomatoes

Marinated and Roasted Cherry Tomatoes can be spendy, about a dollar per oz, that’s why I’m showing you how to make them yourself for 1/3 the cost. These are excellent in salads, sandwiches and in pasta. So if you’re interested in saving some money and treating yourself to one of life’s delicacies, try this recipe. I use them in my Waffle Iron Grilled cheese video recipe and my Portobello Caprese with Balsamic Glaze.

Uses for Cherry Roasted Tomatoes

Roasted Tomatoes are great in so many different recipes because they add that rich smokey flavor we all love from great barbecue. Other than the occasional sandwich, these make a great addition to salads, both green or pasta. Cold noodle salads are incredible with Roasted Tomatoes in them and other ingredients like pickled artichoke hearts and black olives. I love them in green salads that are light on the dressing and, again, heavy with pickled ingredients; Manzanilla Olives, Capers and Pepperonchini Peppers etc.. One of my absolute favorite ways to eat Cherry Roasted Tomatoes, though, is with cured meats, Crackers and Cheese.

If you like this recipe, you might also be interested in my Bruschetta with Roasted Peppers with Ricotta.

Roasted Tomatoes Ingredients:

1 1/2 cups Cherry or Grape Tomatoes
2 Cloves Garlic, chopped
1/4 cup Saffola Oil (Sunflower or Olive Oil is fine)
1 tsp Oregano
1/4 tsp Kosher Salt
1/4 tsp Black Pepper
1/2 tsp Liquid Smoke, optional
pinch of sugar, optional (cuts acidity)

Follow the instructions in the video tutorial for this Cherry Roasted Tomatoes recipe and I’ll show you just how easy they are to make.

Olive Oil Dip – Dipping Sauce for Bread

The Best Olive Oil Dip

This Olive Oil Dip is very refreshing and it can be made to your specific tastes. I personally like the fresh herbs mixed with the salt and sour of the Balsamic Vinegar that just hugs the palate as it’s washed down with some smooth Olive Oil. I generally dip bread sticks or pull chunks off of a french or Italian loaf. But this can be used over Pasta or as a Salad Dressing, it’s that good. If you like it spicy, just add some Red Pepper or Chili Flakes. If you like more herbs or even dried seasonings like Oregano or Thyme, feel free to add what ever you want. This only gets better over time. So if you have time to make this in advance so it has a chance to marinate, it’s going to be that much better.

What goes good with Olive Oil Dip

The best thing to serve with an Olive Oil Dip is Bread. I like to use my Pizza Dough recipe to make breadsticks because that’s my favorite thing to dip but not limited to. It’s also a great alternative to pizza sauce and not just for dipping. Drizzle and brush this sauce into a rolled out pizza pie, before adding your favorite toppings, and you’ll have one hell of a pie. I make a much simpler version of this dip recipe and apply it to my Margherita Pizza if you’re interested in looking into that. It’s quite delicious. Brush this over Calzones or Stromboli’s(my recipes are amazing, fyi), after baking or even a fresh loaf of bread. It also makes a great marinade for meats like chicken or beef and all kinds of seafood or vegetables before and after roasting.

If you’re interested in dipping sauces for your bread, other than this Olive Oil Dip, try my Alfredo Sauce or my Pizza Sauce. Both are excellent choices. If you even want to be bold and try a new twist, I highly recommend that you try this Alfredo and Cheese Sauce. It will blow your mind.

Olive Oil Dip Ingredients:

1/2 Cup Olive Oil
3 Garlic Cloves
1/2 tsp Salt
1/2 tsp Black Pepper
1 tsp Balsamic Vinegar
1 tbsp Parmesan/Romano Cheese
1 tbsp Fresh Basil or Rosemary(both?), chopped
1/2 tsp Red Pepper Flakes, optional

Watch the short video tutorial and I’ll show you exactly how to make this delicious Olive Oil Dip.

Macaroni Salad – Hawaiian Style Cold Noodle Salad

The Best Macaroni Salad

Here’s a Macaroni Salad you are going to love and it’s a great recipe to throw into your 4th of July festivities, picnics or Barbecues through out the summer. Though, I’ve advertised that it’s Hawaiian Style, it’s referred to as Mac Salad. And, it’s like it in a variety of ways but I’ve changed up a few things that are so subtle, most people won’t even know the difference. In fact, in my opinion, I just made it better. Most Luau’s, Hawaiian restaurants or food trucks, that make this salad, make it in bulk and, quite often, miss the mark; most commonly without adding enough Salt. But, for this particular recipe, I’ve bumped up the flavor a notch, in all areas, to make sure it pleases everyone.

I made this Macaroni Salad tutorial and I collaborated with several other Food Channels for the Holiday. We’ve pulled together to share each others ideas to celebrate the 4th of July in style, comfort and in good taste. So CLICK HERE and check out this playlist for some more great ideas.

Also, be sure to check out my Spaghetti Cold Noodle Salad. It’s even better than this recipe!

Macaroni Salad Ingredients:

2 cups Elbow Macaroni, cooked
1/4 cup Apple Cider Vinegar
1 cup Mayonnaise
1 cup Heavy Cream (half and half or milk are lighter options)
2 tbsp Brown Sugar
1 tsp Soy Sauce
1/2 tsp Sesame Oil
1/2 tsp Salt
1 tsp Black Pepper
2 Green Onions, chopped small
1/2 Carrot, shoe string slices chopped small
1 Celery stalk, minced or chopped small

Be sure to watch the short video tutorial and I’ll show you exactly how to make this Hawaiian Style Macaroni Salad or “Mac Salad!”