Recipe | SheetPan Tomatoes

We have had so many tomatoes in our garden this year. I made this Sheetpan Tomatoes dish for dinner and the family loved it! It was super easy and very tasty.

Ingredients

3-4 large tomatoes
12-15 cherry tomatoes
1 green bell pepper
1 large white onion
1 head of garlic
1/4 c. olive oil
1 TB balsamic vinegar
Sea Salt
Ground Pepper
Fresh herbs from the garden

Process

  • Preheat oven to 375
  • Cut tomatoes into wedges (for larger tomatoes) or slice in half (for cherry tomatoes)
  • Cut pepper into thin strips (about 1/2″ wide)
  • Slice onion into wedges
  • Pull cloves from garlic head
  • Dredge all in olive oil and vinegar, salt and pepper, and herbs on a baking sheet
  • Roast in oven until tomatoes are juicy and a little carmelized, about 25-35 minutes

Recipe | Orange Soy Tuna Loin with Garden Herbs

I love to share recipes of my meals when the whole family loves what I made. This tuna loin dinner was adored by my husband and daughter, and it was super easy to make.

I got inspired to make this dish after harvesting the early September crops from our garden. The herbs were in full force, so I thought about what to make.

The basil I picked in handfuls, as well as the chives. There was plenty of thyme, oregano, lemon parsley, sage, and rosemary. I used them all in the marinade for these delicious tuna steaks.

Ingredients

Two tuna loins, patted dry
Sea salt
Ground pepper

2-3 TB Olive oil
2-3 TB Bragg’s amino acids (or soy sauce)
Juice from one orange (I used Cara Cara)
1-2 tsp. maple syrup
1 tsp. garlic powder
1 tsp. balsamic vinegar
Chopped fresh herbs (put them all in!)

Process

  1. Pat the loins dry and sprinkle both sides with salt and pepper.
  2. Mix marinade with the rest of the ingredients and let the loins sit in the marinade for at least 1 hour (or just until dinner time!). Flip the loins over at intervals to be sure that every inch sops up that goodness!
  3. Heat a cast iron pan to high. Coat with a little olive oil. Sear the loins on each side to desired done-ness. We like ours raw in the middle, so I seared about 2-3 minutes on each side. I also got the sides by rolling the loins on the pan with my tongs.
  4. I gave a squeeze of orange at the end.

I hope you enjoy this as much as we always do!