Posts Tagged ‘oven roasted tomatoes’

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Twisted

April 26, 2011

I made this salad for Easter brunch.  It’s Panzanella or bread salad.  Lovely.

It was amazing.  I loved it.  It is the perfect side for a gathering.  What I liked about it is that it satisfied everyone.  I can see it served at a shower, but it was perfect for brunch.

The dressing was just the right compliment for the beans and bread.  The hint of basil and the use of the oven roasted tomatoes were perfect.  You could also just cut up the tomatoes, toss with some of the olive oil, salt and pepper, and cook them for about half the length of time as the beans.

I also loved this salad because sometimes I get into a salad rut and this really makes me think of summer.  Cut this recipe in half and you have a great side to any summer meal.

Also, this salad can easily be adapted to the grill, if you don’t want to heat up your kitchen the middle of July.

Panzanella

  • 1 large garlic clove
  • 1/2 C plus 3 T extra-virgin olive oil
  • 3-12 inch lengths of crusty bread, cut into 1-inch cubes (12 Cups)
  • 3/4 lb cherry or grape, oven roasted tomatoes
  • salt, to taste (I used truffle salt, but you can use a fine sea salt)
  • pepper, to taste
  • 1 lb green beans, trimmed and halved
  • 3 T balsamic vinegar ( I used a fig flavored balsmaic vinegar and omitted the sugar)
  • 1/2 t sugar
  • 1-19 oz can of chickpeas, rinsed and drained
  • 1 lb lightly salted fresh mozzarella, cut into 1/3 inch dice
  • 3/4 C fresh basil, chopped

Preheat the oven to 425 degrees.  Wrap the garlic clove in foil and roast in the oven for 25 minutes, until soft.  Mash the garlic in a medium-sized bowl with a pinch of salt.  Slowly add 1/2 C of olive oil, whisk until combined well.  Place the bread crumbs in a large bowl and drizzle 3 T of garlic oil, tossing to combine.  Divide the bread between 2 large shallow baking pans arranging them in a single layer on the pan.  Toast in the oven, stirring once or twice, until golden about 10 – 12 minutes.

While the bread is toasting, prepare the green beans.  Toss the green beans in a medium-sized bowl with the remaining 3 T of olive oil, salt and pepper.  Once the bread is finished, toss the beans in a single layer onto one of the discarded pans.  The beans will sizzle slightly.    Roast the beans for 12-16 minutes.  Keep an eye on the beans.  Switch the position of the pans halfway through and stir once or twice.  You want the beans to be tender.  Cool the beans until you are ready to assemble.

To assemble the dressing.  Whisk the vinegar, sugar, salt and pepper to taste and garlic olive oil together.

Place the green beans, oven roasted tomatoes, bread, chickpeas, mozzarella  and basil in a large bowl.  Drizzle with dressing and stir to combine well.  Let stand for at least 10 minutes at room temperature stirring again before serving.

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Heavenly Tomatoes

April 17, 2011

I’m getting ready for brunch next Sunday. 

I love brunch  and I really love it on Easter.  I’ve set my menu and I’m just trying to get everything ready for next week.  Brunch is ideal because you can make some things in advance and just reheat them.  Like muffins.  I made some great ones last week and if they last, I’ll serve them, but they don’t I’ll still have plenty to offer.  Another reason to love brunch, the variety.

Today I made some wonderful oven roasted tomatoes that I’ll be adding to a great panzanella.  My friend Cathy gave the recipe to me and I’m so excited to make it. Panzenella is a bread salad.  Have you ever had one?  They are so good.  I’m hoping to share it with you later in the week.

I’m also hoping to share a great greek dessert and a variation on french toast strata.  No ham on the menu this year, but I am dry aging a roast.  Yum!

Oh, on a totally different vein, I bought a dozen mangos.  Any good recipes?

I found this recipe for oven roasted tomatoes last summer.  It’s a great way to use up those cherry tomatoes from your garden.  They are also great with the store-bought too.  We use these on hamburgers, chicken sandwiches, salad or just as a snack.  The flavor and texture of the tomatoes are superb and the process is so simple. 

Oven Roasted Cherry Tomatoes

  • ¼ teaspoons Shallot Salt
  • 1 clove Garlic
  • ½ teaspoons Fresh Thyme (Leaves Only)
  • ½ teaspoons Chopped Fresh Chives
  • 1 teaspoon Chopped Fresh Basil
  • ¼ cups Olive Oil
  • 1 pound Cherry Or Grape Tomatoes

Preheat oven to 250 degrees.

Line a jelly roll pan or cookie sheet with parchment paper.

In a food processor, combine salt, garlic, and fresh herbs. Crush to a coarse paste.  Stir in the olive oil and set aside.

Cut tomatoes in half and lay cut side up on the prepared pan. With a pastry brush, lightly brush the cut side of each tomato with the oil. Reserve the remaining oil.

Bake for 2-3 hours.

When cool, place in an airtight container and drizzle with the remaining olive oil and store in the refrigerator.

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Oven Roasted Cherry Tomatoes

August 10, 2010

We have an over abundance of tomatoes in our garden.  I’m not complaining.  No way.  I dream of this time of year in the middle of January. 

I dream of blts (without the l).  I dream of pasta sauce.  I dream of just a garden of tomatoes.

I’ve never dreamt of this recipe, now I just might.

This recipe is so good and simple.  I made this on Sunday and it didn’t last 24 hours in our house.  I’m not sure if I would categorize them as sun-dried tomatoes.  I say that because my husband is not a fan of the sun-dried tomatoes but he loved these.

I was so busy making chili, and blueberry zucchini bread that I actually burned some of the tomatoes and they still were awesome.  My Italian neighbor came over on Sunday night and I gave some to her to sample.  She loved them too.  She thought they would be great in pasta.  I’m sure you could put them on hamburgers.  Or toasted bread.  Or mixed with pesto.  Or on a sandwich-like a grilled cheese.  Or do what we did, just eat them right out of the container.

Just a small note, I would adjust the time to 2 1/2 -3 hours the next time I make them.  My one oven runs on the hot side and I think 2 1/2 hours would have been perfect.  I also added some fresh oregano and substituted shallot salt for the sea salt.  I got the shallot salt as a gift (Thank you Kathy!) and discovered this wonderful world of spices.

Oven Roasted Cherry Tomatoes

  • ¼ teaspoons Sea Salt
  • 1 clove Garlic
  • ½ teaspoons Fresh Thyme (Leaves Only)
  • ½ teaspoons Chopped Fresh Chives
  • 1 teaspoon Chopped Fresh Basil
  • ¼ cups Olive Oil
  • 1 pound Cherry Or Grape Tomatoes
  • Preheat oven to 250 degrees.

    Line a jelly roll pan or cookie sheet with a Silpat or parchment paper.

    Using a mortar and pestle (I used a food processor), combine salt, garlic, and fresh herbs. Crush to a coarse paste.  Stir in the olive oil and set aside.

    Cut tomatoes in half and lay cut side up on the prepared pan. With a pastry brush, lightly brush the cut side of each tomato with the oil. Reserve the remaining oil.

    Bake for 3 hours.

    When cool, place in an airtight container and drizzle with the remaining olive oil. Store in the refrigerator.

    I found the recipe for this at TK.

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