If you’ve ever planted tomatoes, you know what a hot tomato straight from the vine tastes like…incredible!!
Boy, do I miss that.
I’m not sure I can stand the wait…when it comes to food I want, I’m a very impatient girl!
So, off to the store I went to pick up some cherry tomatoes (something I soon won’t do until the end of October!). I wanted something simple but I knew that these tomatoes need an extra “push” to get the sweetness we are used to from Ontario tomatoes in season. How do you do that? Well, simple roasting intensifies the sweetness and makes them extra yummy. So this is a “no-recipe” recipe. No measuring…just throw it all together and bob’s your uncle!
And, as I try to follow my experiment of eating only what I cook, this bruschetta is perfect. Oh, and by the way, I’m pretty sure losing weight will not be happening anytime soon with this experiment…in the past two days I’ve made the whole wheat buns pictured below, another batch of the rhubarb squares I posted earlier, two kinds of ice cream (dark chocolate with dulche de leche as well as strawberry cheesecake), a huge platter of veal scallopini with mushrooms, peas and mashed potatoes, linguine with these same roasted tomatoes…see where I’m going with this?
Arghhhh……
Boy, do I miss that.
I’m not sure I can stand the wait…when it comes to food I want, I’m a very impatient girl!
So, off to the store I went to pick up some cherry tomatoes (something I soon won’t do until the end of October!). I wanted something simple but I knew that these tomatoes need an extra “push” to get the sweetness we are used to from Ontario tomatoes in season. How do you do that? Well, simple roasting intensifies the sweetness and makes them extra yummy. So this is a “no-recipe” recipe. No measuring…just throw it all together and bob’s your uncle!
And, as I try to follow my experiment of eating only what I cook, this bruschetta is perfect. Oh, and by the way, I’m pretty sure losing weight will not be happening anytime soon with this experiment…in the past two days I’ve made the whole wheat buns pictured below, another batch of the rhubarb squares I posted earlier, two kinds of ice cream (dark chocolate with dulche de leche as well as strawberry cheesecake), a huge platter of veal scallopini with mushrooms, peas and mashed potatoes, linguine with these same roasted tomatoes…see where I’m going with this?
Arghhhh……
I made these whole wheat buns the other day and now they are losing their “marshmallowy” feel. So, I just sliced them and toasted them up. You guys aren’t on the same experiment as me so feel free to use store bought buns!
I threw 2 cartons of cherry tomatoes into a baking dish with some whole garlic (from last years’ crop) and some chives that I had snipped and in a Ziploc bag in the freezer. Feel free to play around with different things you have on hand (chopped onions, chopped eggplant, capers, olives…). Just pour a few glugs (I would say I used about 1/4 cup) and toss everything together. It may seem like a lot of oil but it’s not. Bake at 350-400 (depending on how hot your oven is) for about 20 minutes (or until they start to shrivel)
Scoop a generous spoonful onto each toasted bread and drizzle the oil on top.
You can go ahead and eat it or top it off with some shaved Parmesan and a drizzle of balsamic reduction (if you have it). Consider this your next snack when you’re hungry and you think you want a bowl of cereal…wouldn’t this be soooo much better?!?
