Leftovers!

So, you had a whole ton of those tomatoes leftover, right? You put them on sandwiches? You ate them in salads? Okay dudes, hurry, before they spoil, stick them all in the food processor and hit the ON button. Go!

Baked Shrimp in Slow Roasted Tomato Sauce

Guys, I did this in my toaster oven. So, if you don't have a giant turbo one like me, I'd say preheat your OG to about 375. Take leftover tomatoes, a handful of roasted walnuts or almonds, a glug of olive oil, a splash of vinegar and some fresh herbs and blend it up. Toss with raw, cleaned, seasoned shrimp and lay in a single layer in a baking dish. Bake for 15-20 minutes until shrimp are firm to touch.

We had this with some sauteed greens for a late, light dinner. A vegetarian option would be to blend the same, up the vinegar and oil and create a super flavorful vinaigrette for a big salad or mix sauce with some vegenaise for a yummy spread or blend into some hummus for a tasty last minute party win.

Use up your food!!