Red grape tomatoes tossed with grapeseed oil, herbs and garlic then roasted till softened and juicy. Takes just 15 minutes to roast!

Makes 4 side dish servings or several plate garnishes 

Preheat oven to 350 degrees

2 c. red grape tomatoes

1 T. grapeseed oil

light sprinkling of dried basil, dried oregano, dried tarragon, garlic powder, salt and freshly ground black pepper

Combine all ingredients in bowl. Toss to coat, then spread on baking sheet.

Bake in preheated 350 degree oven for 12-15 minutes. Remove from oven, transfer to plate.

Serve as a side dish vegetable or use to garnish an appetizer or main dish.

Notes:  Simple is the key here. There’s hardly any work to these delectable little nuggets and they always impress.

Although I used grapeseed oil, use any oil you like.  Check out this link to find out more about grapeseed oil:




With this second verson we kick up the Poorgirl Hotdog to gourmet status, adding roasted grape tomatoes, fresh cilantro, liquid smoke and cracked pepper!

Makes as many as you want

For 1 hotdog:


Spread slice of soft Italian bread to the edges with peanut butter.

Top evenly with chopped kosher dill pickle (chop from a whole pickle; don’t use relish as it will be too wet.

Top with chopped onion (I prefer small yellow rather than sweet).

Squirt two lines of prepared yellow mustard on top of the pickle and onion.

Place 3 roasted grape tomatoes evenly along center of bread, then top tomatoes with a few cilantro leaves.

Tap out of the bottle, a few drops of liquid smoke here and there, not too much. Sprinkle with a little of fresh cracked pepper.

Starting from one end, gently roll the bread into a roll. If some of the ingredients leak out when you finish rolling it, at the seam, simply wipe it off.

Heat some oil (I used extra virgin olive oil) in a skillet over medium-high heat till very hot. Place the roll seam side down in skillet and hold it there till the roll browns on that side. Re-oil the skillet as as you turn the roll to brown each side. Tap the part that’s browned to make sure it’s crisp (you can tell by the feel and sound; we don’t want a mushy ‘bun’.

Garnish a plate with 3 or so roasted tomatoes, cilantro and a big squirt of mustard for dipping. If desired cut the roll in half with a very sharp knife for a beautiful plate presentation, or eat whole.


Notes: A few things to remember. Use soft bread with soft crusts, not the thick, dense varieties that won’t roll well. Use a creamy peanut butter that doesn’t have oil floating on top in the jar. Don’t overload the bread with the ingredients, don’t use relish, and lastly, heat the oil in the skillet to very hot before frying the rolls.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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