Tempt My Tummy Tuesday - tomatoes!

This week, I'm going to share a creation that *I* came up with all by myself!

We have tons of tomatoes from our garden; I've made tomato/spaghetti sauce and we have them on sandwiches & salads, and still there are MORE.
So I needed an appetizer-ish thing to serve my family on Sunday while we were ravenously waiting for the chicken to grill, and I came up with this little number.



Roasted Tomato Dip

• Tomatoes (I used grape but this method would work with any kind)
• 1 Tbsp olive oil
• Salt & Pepper to taste
• 1 Tbsp balsamic vinegar

Toss tomatoes with olive oil, salt & pepper (I used about 1 tablespoon oil). Spread on baking sheet lined and roast at 400 degrees Fahrenheit for about 20 minutes. Remove tomatoes from oven, toss with 4-5 leaves of fresh basil and 1 Tablespoon balsamic vinegar. (You can pulse this in a food processor for a smoother consistency.)

• 4 ounces cream cheese (any variety will work)
• 2 Tbsp Parmesan (the stuff in the can is fine, but fresh is good too)
• 1 tsp Italian seasoning

In a bowl, combine 4 ounces cream cheese, 2 Tbsp parmesan, 1 tsp Italian seasoning. Spread in serving dish and top with tomato mixture. Serve with french bread, cucumbers, or any other veggies you like. You can serve this dip warm or room temperature.

Hope you like it - my family ate it ALL.
Share your temptations at Lisa's!