Saturday morning was nice and lazy, just how I like it (but rarely have it). Wife and I bailed on a planned hike and decided to go swimming instead–but not until after we got in some serious veg time on the couch. Veg time for us often means watching the Food Network, and this time we got sucked into a show we normally can’t stand – The Barefoot Contessa. There’s something that irks me about Ina Garten, but one of her recipes just jumped out at us as the perfect vegan pot luck dish for Sunday’s party. Here is Wife’s take on Ina’s recipe (thanks for cooking, honey!), along with a couple of fun ways we used the leftovers:
Roasted Cherry Tomatoes
4 pints cherry tomatoes – fresh from the farmer’s market
2 T olive oil
Good herbed salt, to taste
Freshly ground black pepper, to taste
1/2 cup chopped/sliced fresh basil
1. Preheat oven to 400.
2. Toss tomatoes and olive oil and spread on a baking sheet. Add liberal amounts of salt and pepper.
3. Roast for 10-15 minutes, or until tomatoes are soft. Try to catch them before they completely collapse, but it’s ok if you don’t. They’re still yummy, just a bit mushier.
4. Spoon into a bowl, including as much of the oil/juice as you’d like. (If you’re going to turn leftovers into a sauce later, you can reserve the juices separately for a day or two.) Top with the fresh basil. Serve hot, at room temp, or as a cold salad. I liked it best cold!
Roasted tomato brushetta – chill the tomatoes, then use as a chunky topping for crostini.
Pizza – something about this flavor reminded us of really fresh pizza sauce, so try mashing the tomatoes and spreading on a pizza crust with your favorite toppings.
Tomatoes – use where you’d use fresh or canned tomatoes and appreciate the extra flavor!