Our friend Megan joined us for dinner a few weeks ago. It was Friday night so that usually means homemade pizza, but we had a guest, so I debated a “welcome to fall” meal.
Then I said- “Nah. Let’s have loose pizza.”
As you may remember oven roasted mint and garlic tomatoes are one of my favorite things. I make them all summer long while tomatoes are local and fresh. Putting them on top of fresh pizza crust topped with mini fresh mozzarella balls is just another one of my sneaky ways of eating them more often.
Oven Mint Roasted Tomatoes:
Pre heat oven at 325.
1 1/2 lbs of cherry or grape tomatoes
1/2 cup of olive oil
7 cloves of garlic split length wise
A healthy handful of mint leaves trimmed
1 tsp garlic salt
I tsp freshly ground pepper
Wash tomatoes and add to a pottery or ceramic dish in a single layer. Pour oil over tomatoes. Toss in all other ingredients.
Bake, uncovered, for 45-60 minutes or until skins start to split on the tomatoes.
Spoon on baked pizza dough (or bread) and top with fresh mozzarella.
Yeah, we had some salad too.
Megan brought dessert – homemade cookie dough and ice cream. We baked up some right after dinner. Yum.
It was so much fun to bake together! Good idea Megan.
Ok– here’s the other great thing about these tomatoes. If say, you make too much (which I always do– very sneaky of me), they are great reheated and mixed into pasta for a whole other meal the next day!
Yeah, I think I might need to make them again…