Roasted Garlic and Tomatoes

Hi There,

I'm always looking for the easy way out.  I want delicious food with big flavor but I don't want to spend all day in the kitchen.  I love to cook but I do have other things that fill my day!!  This recipe is a great appetizer or snack.  I've used it with guests and for Brad and I alone.  It's yummy, easy and healthy. 

Roasted Garlic and Tomato Bruchetta

1 loaf french bread
EVOO
1 dozen plum (Italian) tomatoes
8 cloves of garlic (do not peel.  Leave in the paper skin)
Basil leaves
salt and pepper
shredded mozzarella (optional)

Heat the oven to 350 degrees.  Slice up the french bread into thin slices - approximately 24.
Brush each slice with a very small amount of EVOO and bake until toasted.  Watch this carefully because the bread can go from toast to burnt in a very short time!  Let bread cool.  Keep oven on.

Cut each of the tomatoes in half.  Cut the stem out.  Squeeze as much of the pulp out as possible.  Place them in a bowl with the unpeeled garlic.  Toss with EVOO, salt and pepper.  Bake at 350 degrees for approximately 40 to 50 minutes.   Remove from oven and let everything cool.  After garlic and tomatoes have cooled the skin on the tomatoes should come off very easily.  Remove it and place tomatoes in a bowl. 

The garlic cloves will be soft.  Squeeze out the soft, roasted garlic into a bowl.  It should be spreadable. 

Assembly - take a slice of bread and spread it with the roasted garlic.  Place a small basil leaf over it and top it with a roasted tomato. You can serve this as is.  If you are using the mozzarella, sprinkle a small amount on top and broil for a minute or two just until mozz is melted.  Serve immediately.

 

Roasted tomatoes

 

 

Roasted garlic



Enjoy!!
Love,
Beth

Tomato Zucchini Gratin

Hi There,

Do you have people in your house that don't love veggies?  I used to.  24 years ago when I married my husband he was not a veggie lover.  When Brad was growing up the only veggies he ever ate were frozen or canned.  They were bland and soggy.  YUCK!!!!   Thank the Lord, things have changed.  He now eats many different types and I love making them in different ways so that he can enjoy things he wasn't used to eating as a child. 

This casserole is a perfect example.  You can't get much easier of a dish but WOW is it good!!!  I actually created it because I had things in my fridge that I had to use up.  So here it is.........a delicious dish created to use up the stuff I didn't want to throw away!

I'm listing what I used.  You can use whatever amount suits your family.  This is really a method.  You can used whatever veggies you and your family enjoy. 

Tomato Zucchini Gratin

12 or so small Campari tomatoes
a bit of salt
5 small zucchini
1 large Vadallia onion
3 tablespoons  EVOO
1 palm full of flavored bread crumbs
1 palm full of Parmesan cheese
1 handful of shredded mozzarella

Preheat oven to 350 degrees.

I used my cast iron frying pan that I use for almost everything on top of the stove. 

Place EVOO in pan and heat.  Add tomatoes.  Sprinkle with salt.  Saute for about 3 to 4 minutes.  Add onions.  Saute for another 3 to 4 minutes.  Add zucchini and do the same.  (zucchini will not be fully cooked) After everything has sauteed you should see a nice thick broth or juice from the sauteed veggies.  Mix together the bread crumbs and cheese and sprinkle over the top of the veggies.  Place pan in the oven and cook for 30 to 40 minutes until bubbly and zucchini has cooked all the way.  When you remove it from the oven, you can sprinkle a handful of shredded mozzarella on top if you'd like. 

This is a rustic dish.  Rustic to me means that there is no right or wrong way.  Its just putting things together that you like.  Give it a try.  Rustic is a very popular way of cooking these days.  Not only is it delicious but its a money saver too!!!

Enjoy!!
Love,
Beth

To market I go..........

Hi,
It's that time of year.....the time when fruits and veggies are at their best.  I just LOVE native produce.  I enjoy going to local markets, farms and town farmer's markets.  My all time favorite place for native corn is Clover Nook Farm in Bethany.  They have lots of local produce but their corn is spectacular.  It is by far the best in the area.  I've blogged before that at this time of year I try to make time in my day for freezing and storing local produce because come winter, I start to crave it.  So, I buy as much corn as I can, usually a dozen at a time, cook them and cut the kernels off with a knife.  Then I freeze them in a zip lock bag.  When the end of the season comes, I usually have at least 10 to 12 bags of corn in the freezer.  Then I can cook with it or defrost it and eat it fresh. 

Native tomatoes are also something I crave come winter.  When they are abundant, I make an X in their bottom and drop them in to boiling water for about 2 to 3 minutes.  You will see the skin start to lift.  Take them out, cool them and peel the skin.  Drop the tomatoes into a zip lock bag and freeze.  I use these for sauce, soups and when I really want that tomato taste, I stuff them with a bit of Parmesan cheese, bread crumbs and fresh herbs. 

Today I went to the Connecticut Natural Food Store on Route 5 in North Haven, right on the Wallingford town line.  This is a great place to go also.  Wonderful produce of all kinds.  I got this HUGE cantaloupe that's from Maryland.  So darn sweet it tastes like candy!! 

The point of this post is to encourage you to go somewhere other than your local supermarket for great summer fruits and veggies.  I promise you that you won't be disappointed.  Now is the time to really grasp our local flavor and to freeze the best of the best. 

Enjoy!!
Love,
Beth