Since I have turned vegetarian, my plate looks much different than when I was eating meat.
I do have a love of tomatoes and add them to my diet whenever I can.

I found this recipe for Maple Roasted Tomatoes with Mint in Epicurious but it was served on top of toasted bread spread with goat cheese.
I had also recently read about pairing veggies with plain yogurt and decided to use the tomatoes in this way and it is definitely a winner.

At the same time that I started to roast the tomatoes, I put wedges of Idaho potatoes tossed in
olive oil and curry powder with a sprinkling of salt in another pan and roasted them, stirring occasionally.
The tomatoes were done a little before the potatoes, so I let them sit at room temperature to cool down a bit.
By the time the potatoes were done (about 35-40 minutes, total), I was ready to plate the food.

1 pound cherry tomatoes
3 tablespoons maple syrup
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint, plus leaves for serving
Kosher salt, freshly ground black pepper
Crumbled goat cheese
To be served over plain yogurt... Greek yogurt if you can get it

Preheat oven to 350°F. Toss tomatoes, syrup, oil, and 2 Tbsp. mint on a rimmed baking sheet. Season with salt and pepper.
Roast tomatoes until caramelized and tender, 20–25 minutes. Pour off roasting liquid into a small bowl.

Spoon the roasted tomatoes on top of the yogurt and drizzle with some of the roasting liquid.
Top with some crumbled goat cheese and garnish with mint leaves.

I think these tomatoes would be delicious on top of grits, as well.

Now keeping with the plant based diet, I thought it only reasonable to drink a Lime Cactus light beer by Michelob,
and I must admit... I love eating and drinking a plant based diet!