I visited a local farm on the weekend to pick some strawberries, and noticed that garlic scapes are in season right now. Garlic scapes are only in season for a short time, so I picked a bunch up with the idea of turning them into something fabulous.
Garlic scapes are the stalks that grow from hardneck garlic bulbs. They have a grassy, mild garlic flavor. You can pickle them, sauté them, or grill them. It’s very common to turn them into an early summer pesto for pasta, scrambled tofu, or potato salad.
I have a roasted tomato dish that I love to serve when friends are over, and instead of adding garlic, I’ll be adding the garlic scapes.
Roasted Tomatoes With Garlic Scapes
Serves 4 to 6
- 6 vine-ripe tomatoes, cut into quarters
- 1/4 cup extra-virgin olive oil
- 8 garlic scapes
- 1 teaspoon salt
Preheat the oven to 400 degrees F.
Toss tomatoes, olive oil, garlic scapes, and salt to a medium-sized baking dish; spread into a single layer, but not too spread out or the juices will dry out.
Roast the tomato mixture for 35 minutes. Remove from the oven, transfer tomatoes and the juices into a bowl, and serve.
Serve these roasted tomatoes with grilled bread or as a side dish to a Mediterranean-inspired meal.
Serve them warm or cold as part of an antipasto spread.
Add them to a layer in your favorite lasagna recipe or on a sandwich.
Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at KaryOsmond.com. Copyright 2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.