Let’s hear it for our latest extra-easy recipe; you’re going to love SHEET PAN TOMATOES AND PEPPERS!
This recipe for SHEET PAN TOMATOES AND PEPPERS is offered along with the promise that you, your family, your friends and anyone else you serve it to will love it. We’re so enamoured by the results, we’ve added a wonderful feature further down in this post – a list of our three favourite ways to enjoy it! Seriously, this SHEET PAN TOMATOES AND PEPPERS recipe is amazing.
Because it’s so fab, don’t forget to PIN it to a favourite (and popular) Pinterest board because this dish needs lots of eyes. You can also BOOKMARK this page for easy access and SHARE the post with friends. Finally, when you do make it, please post a photo of your finished creation on social media; just remember to add #weekendatthecottage when you do.
Let’s get right into it! Here are a few pro tips on making SHEET PAN TOMATOES AND PEPPERS:
High five to anyone who already has these readily available ingredients at the ready. If you don’t, I bet a quick trip to your local supermarket or grocer is all you need. When gathering your veggies, make sure to look for FOODLAND ONTARIO labels on the tomatoes and peppers. The superior flavour of these choice ingredients is mighty fine… swoon!
As mentioned above, one of the most memorable things about these oven-roasted vegetables is flavour. We specifically want you to try ONTARIO GREENHOUSE TOMATOES for best results. Whether you’re selecting smaller cherry or grape tomatoes or the larger, still-on-the-vine clustered tomatoes, prepare for a juicy hit of sweetness. Can you tell we’re big fans?
Let’s keep that same vibe going for the co-star of this recipe, the ONTARIO GREENHOUSE PEPPERS. Again, I’m not too fussy about which you select, whether bell or shepherd or some of the smaller varieties. One thing I will say – red peppers with the red tomatoes sure did create the gorgeous “all red” look I was after. That said, I have tried yellow, orange and green pepper combinations too. Thankfully, you get to decide what works best for you. Don’t be afraid to be colourful!
I’m pretty pleased with the simplicity of making this dish. The tomatoes get a quick slice in half or quarters while the peppers are halved lengthwise, seeded and sliced. Then it’s into a bowl where they get the drizzle of oil, a sprinkle of salt, pepper and chili flakes and a pop of chopped garlic. Having everything tossed up using just one bowl? Hello, minimal clean up!
This recipe comes hot on the heels of our really, really popular CHICKEN PICCATA SHEET PAN DINNER. I’ll go on record and admit, I feel like a lyric from an odd 70s hit – I’m torn between two sheet pans, feeling like a fool! All kidding aside, I’m convinced on one key take away; sliding this terrific taste combo into a preheated 450°F oven to roast for 20 minutes is so simple. Oh, sheet pan dinners, where you been all our lives?
Here’s my pro-tip lesson on finishing the dish. Bring the sheet pan out from the oven letting it sit to cool for five minutes. Carefully transfer the oven-roasted tomato and pepper mixture into a bowl. For a finishing touch, add about eight to a dozen fresh basil leaves cut into strips. Toss, taste, then read on for our top three ways to enjoy. Told you this was easy!
Remember how AVOCADO and ROASTED EGGPLANT toasts were all the rage? Well, here’s our entry for your next must-make toast. Add a swipe of butter to slices of your favourite toasted bread, followed by a spread of fresh ricotta cheese. Then, and I want you to maintain a generous attitude, spoon on and spread the oven-roasted SHEET PAN TOMATOES AND PEPPERS across the toast. Garnish with a basil leaf and sea salt. Bonus: you can enjoy this for breakfast, lunch or dinner!
USE YOUR NOODLE
The idea came to me when I took my first taste of this creation. I swear it was like an entire chandelier of lightbulbs went off overhead, “Nik! Use these SHEET PAN TOMATOES AND PEPPERS in a pasta dish!” So, cook off your favourite noodles, strain and return them to the pot. Add butter, grated or crumbled cheese plus a bit of the pasta water. Add about ¾ of the tomatoes and peppers and stir to combine. Serve on appetizer-sized plates with the remaining oven-roasted vegetables, plus salt, pepper, Parmesan, chili flakes and more basil. Hello fabulous main course idea!
Remember this when you need an appetizer for a party or get-together. We’re using our SHEET PAN TOMATOES AND PEPPERS to make our version of the classic Italian appetizer, BRUSCHETTA. Toast up slices of baguette cut on an angle. Rub them with garlic and add a gathering of favourite cured Italian meats like salami, prosciutto, mortadella or capocollo. Add a spoonful of the tomatoes and peppers along with one little basil leaf. Bellissima!
Bottom line, our SHEET PAN TOMATOES AND PEPPERS are top shelf. Look for those ONTARIO FOODLAND labels and use ONTARIO GREENHOUSE TOMATOES AND PEPPERS for best results. I’m so excited for you to try this! In a word… incredible.
Our SHEET PAN TOMATOES AND PEPPERS is your next taste sensation!