Ingredients

The following ingredients have 4 Servings
  • 1 pint cherry or grape tomatoes (rinsed and sliced in half)
  • 1 teaspoon extra virgin olive oil
  • 6 slices uncooked bacon (diced (omit if vegetarian))
  • 2 teaspoons minced garlic
  • 1 bag (14 oz) frozen peppers & onion stir fry blend (thawed and drained)
  • 1 teaspoon Italian blend seasoning
  • 1/4 teaspoon coarse sea or kosher salt (plus a pinch for sprinkling tomatoes)
  • 1/4 teaspoon pepper
  • 1 container (8 oz) vegetable flavored cream cheese (I used Philadelphia brand)
  • 1 container (8 oz) onion & chive flavored cream cheese (I used Philadelphia brand)
  • 8 ounces (1 liquid cup) milk
  • 1/4 cup Kraft grated Parmesan cheese
  • 3 Tablespoons finely chopped fresh flat leaf parsley

Instruction

  • Heat oven to 455 degrees.
  • Place tomatoes, cut side up, onto a rimmed baking sheet. Drizzle with olive oil and sprinkle with a nice sized pinch of salt. Place pan into oven and bake until tomatoes are fragrant and starting to bubble, about 10 minutes. Remove pan and turn off oven.
  • Add bacon to a large skillet over medium heat. Cook until bacon is somewhat crispy, but not burned. If necessary, drain off excess grease, leaving 1 Tablespoon grease in the pan.** Add minced garlic and saute until light brown and fragrant, 1-2 minutes.
  • Add roasted tomatoes and vegetables, Italian seasoning, salt, and pepper to the pan. Cook for 2-3 minutes, stirring occasionally, until vegetables are softened and warmed through. Add cream cheeses, milk, and Parmesan cheese. Stir gently until melted and sauce is creamy. If sauce is too thick, add more milk to thin to desired consistency. Taste for seasoning and adjust if necessary.
  • Stir in chopped parsley just before plating, reserving some for garnish on the top.
  • Serve over cooked polenta, rice, pasta, or with a bread bowl.