Posts Tagged ‘tomatoes’


Don’t lift a finger. (ROASTED TOMATO RELISH)

January 23, 2013


Dinner! After a whole day of stuff! Can be a tall order! For this reason I am often trying to create recipes that are quick and healthy and still fun and beautiful to prepare and eat. Like this guy, Roasted Tomato Relish, a dish I kept seeing in my mind and proposing on menus, ladled over baked fish or crostini or pasta what have you, but I had not actually made. I only knew how I wanted it to taste, bold and sweet and savory and tart all at once. I also wanted to use these gorgeous multicolored tomatoes, packing them with as much flavor as possible while they guard their shape and hue.

But let’s not overdo it! This recipe is so easy on purpose, it barely takes any effort at all or maybe it’s so fast that it’s like you don’t even care (but secretly you know that it will turn out awesome). Everything goes on a sheet pan and straight into the oven for 10-15 minutes. The thing is that all of the ingredients let off their juices during the high-heat cooking, co-mingling all by themselves on the tray. You don’t even have to stir. Slide everything into a bowl and done.



2 pints of cherry tomatoes

12 fresh sage leaves, torn

1/3 cup chopped shallots

2 tablespoons flavorless oil (canola, grapeseed, etc.)

2 tablespoons olive oil

1.5 teaspoons sugar

3/4 teaspoon salt

2 tablespoons lemon juice + 3 sliced rounds

2 cloves garlic, chopped

  • Preheat oven to 400F.
  • Place tomatoes on a sheet pan and toss with remaining ingredients. 
  • Place in the oven for 10-15 minutes or until tomatoes have split and softened.


Good times.


Paired with this. A taste adventure.


Tough tomatoes. (TOMATO SANDWICH)

August 5, 2010

They’re back!! Glorious mountains and piles of ripe, juicy tomatoes are gracing markets (and CSA boxes) everywhere, returning with a seeming vengeance after last year’s tomato tragedy. Some of the season’s early birds came (clockwise from top left) Gilbertie (elongated and thin with green band), Flora Lee (elongated, plump), Sun Gold (small and golden), Sunkist (round, yellow), each in perfect form and all outstanding! With my refusal to purchase scandalous supermarket tomatoes rewarded, I reaffirm that it is well worth every month of tomato deprivation.

Yes, I am ecstatic about this heroic return and since have been happily indulging in tomato creations, the best of which are inevitably the most simple. Sliced and layered with homemade ricotta, cubed-up with the best olive oil and snipped dill, or just alone with a good sprinkle of fleur de sel, this season’s bounty is scoring high marks. But, the thing I have been dreaming about the most since that last damned season is a tomato and mayo sandwich. This is a thing of great simplicity and can only be made with the most excellent of ingredients. This year when I finally had the chance to make one, it had me smacking as I ate and texting people OMG in sheer delight. I was not alone in this seasonal craving, as I was perusing other blogs, I saw the exact same wish on this summer ‘to do/eat’ list, which I thought was kind of cool.

These beauties didn’t need much else between two pieces of toasted whole wheat sour dough, slathered with Hellman’s mayo on both sides and a touch of spicy brown mustard. The tomatoes of 2010 made their colorful and long-awaited debut… right in my kitchen. OMG.