These mini tomatoes are sold as ‘authentic San Marzano’ style, and they taste glorious! I found a small bag of them in the grocery store and wanted to give them a try. Even though they aren’t grown near the sea breezes of the Gulf of Naples, they are every bit as delicious. Sweet, pulpy, low in acidity, they contain only 2 seed pockets and therefore fewer seeds.
Give them a try, I found these at Wal-Mart® in a small bag near the produce aisle. You won’t believe they weren’t picked them from the volcanic soil beneath Mt. Vesuvius.
Roasted Tomatoes with White Bean Pâté on a Grilled Spinach Tortilla Wedges
A delicious snack or appetizer made from San Marzano style tomatoes.
Recipe created by Gourmetmarichef
- 1 10 oz. bag of Village Farms® mini San Marzano tomatoes
- 2 tbsp. extra virgin olive oil
- salt and pepper
- white bean spread (1 can of white beans, 1 clove roasted garlic, EV Olive oil, a bit of lemon juice, salt and pepper blended in a blender until smooth and spreadable)
- Grilled gluten-free Toufayan Bakeries® Spinach Wraps
preheat the oven to 400° & preheat a stove top or outdoor grill
- Grill the tortillas on a stove top grill for a minute and flip over to the other side.
- Cut them into wedges before they get too crispy.
- Wash and cut the tomatoes in half, placing them on a pan with the olive oil and a few grinds of salt and pepper.
- Roast the tomatoes for 10-15 minutes until shriveled and cooked. Remove from the oven and place on the side.
- Prepare the wedges of tortillas on a plate, place a generous amount of bean spread on them and top with the tomatoes.
- Drizzle a bit of EV Olive Oil, salt and pepper to taste.