Roasted Potatoes and Tomatoes

roasted potatoes and tomatoesWe had a little refrigerator trouble just after we got this box, and the tomatoes from the box got a bit soft. Eating them raw was out of the question. Plus, they were really small tomatoes. I decided to roast them with the potatoes. It ended up to be a pretty successful combination! Roasting vegetables is so simple. You do need to use a big enough pan; if the vegetables are too tightly packed in they will stew instead of brown.

Roasted Potatoes and Tomatoes
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 4 medium yellow potatoes
  • ⅓ cup olive oil
  • 1 pound tomatoes
  • ¼ cup basil, sliced thinly
  • salt and pepper to taste
Instructions
  1. Preheat oven to 450 degrees.
  2. Scrub potatoes and cut into bite sized pieces. Mix with oil. Pour into roasting pan and roast for 20 minutes.
  3. While potatoes are roasting, cut tomatoes into pieces slightly larger than the potatoes (I cut the very small tomatoes in half and the larger ones into quarters.) Add tomatoes to the roasting pan after the 20 minutes are up; stir to combine with the oil.
  4. Roast potatoes and tomatoes together for an additional 25 minutes. (So the potatoes cook 45 minutes and the tomatoes for 25 minutes.)
  5. Remove pan from oven. Add basil and season with salt and pepper to taste.

I am happy to report that my husband was able to get the refrigerator going again. Hope it isn’t just a temporary fix!

Happy eating!

Ruth

1 thought on “Roasted Potatoes and Tomatoes

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