I must say I am very proud of my tomato plant, it has really taken off this year. I am picking tomatoes every couple days, so my crop this week enabled me to make nice roasted tomatoes for a organic squash and mushroom casserole. It is low carb and delicious. Here are the steps I took to make this dish, if you make my dish let me know how it turned out. I have made this dish a variety of ways for friends and family, and it never disappoints! Try using ground turkey, bison or whatever ground beef you like. Have fun and enjoy!
2 pounds cherry tomatoes
4 basil leaves give a rough chop
package of hot Italian sausage with casings taken off. Cook as you would ground hamburger until no longer pink.
Jar of your favorite marinara. I like spicy.
package of crimini mushrooms cut into quarters
two large zucchini cut into bite size chunks
two large yellow summer squash cut into bite size chunks
2 cups of mozzarella cheese
1/2 cup parmasean cheese
pre heat oven 350 degrees…in a rectangular casserole dish put veggies drizzled with extra virgin olive oil, salt and pepper in oven for 20 minutes.
on a separate cookie sheet put tomatoes drizzled with extra virgin olive oil, salt and pepper in oven and cook for 20 minutes.
cook Italian sausage in a frying pan, when cooked through add the roasted tomatoes and the jar of sauce and basil. Let them marry for about 10 minutes.
When the roasted veggies are done top with the sauce mixture and cheese and put back in the oven for 30 minutes.
I like to jazz mine up with some fresh basil and freshly grated parm! Yummilicious!
Let it cool down before you eat it as the veggies and tomatoes retain a lot of heat! Beware…