Sunday, January 24, 2010

Roasted Tomatoes

Roasted tomatoes add instant flavor to any dish and couldn't be easier to make. I use them in everything from bruschetta to lentil salad (and am so proud of myself for pulling off a gourmet taste with minimal effort)! Make them in advance and reap the benefits all week long. You can use any kind of tomatoes you like (I prefer vine-ripened) - cut in half and place seed-side up in an oven proof baking dish. Drizzle generously with olive oil and sprinkle with sea salt. Roast for 3 hours at 275 degrees.

These are so delicious! Slice a baguette diagonally and arrange pieces on a baking sheet. Rub with garlic, brush with olive oil and sprinkle with salt and pepper. Place the roasted tomatoes on top and bake under the broiler for 5 minutes (watch carefully).

Lentil Salad
God bless Trader Joe's. They sell pre-cooked lentils (in a box) that have amazing flavor. For a cold lentil salad, I add scallions, celery and roasted tomatoes. Drizzle with olive oil (sometimes I add balsamic, sometimes I like lemon juice - but plain old olive oil tastes great). Add sea salt and pepper.

1 comment:

  1. Hmm, I wonder where the lentil salad inspiration comes from, could it be a tiny bakery in Columbia Heights, DC? :)