It's Tomato Season!

Oven Roasted Tomatoes

Ingredients:
3 lbs fresh garden tomatoes-rinse and quarter (do not peel)
Sea salt
1/4 c Virgin olive oil
2 Tblsp Italian herbs- oregano, thyme, parsley

Directions:
Preheat oven to 425 degrees.

1. Arrange tomatoes cut side up side by side on baking sheet
Drizzle Virgin olive oil over cut tomatoes
Sprinkle sea salt evenly
Rub Italian herbs between palms to shower tomatoes with the fragrant herbs

2. Place the baking sheet in the center of the oven and roast until tomatoes are very soft about 40 minutes

3. The tomatoes are ready to serve over fresh pasta or transfer the roasted tomatoes to freezer bags to freeze for quick and easy winter meals with the taste of summer!
Serves 6

Printer-friendly version


Italian Bread Salad .... Panzanella

Ingredients:
1/2 lb Italian bread, 3-4 days old cut into 1 inch thick pieces
1/2 c cold water
1 medium cucumber, peeled & cut into 1/2 inch cubes
1 1/2 to 2 lbs (about 5-6) ripe tomatoes cubed
1 medium red onion diced
1/2 c or bunch basil cut or torn
1/2 bunch fresh parsley chopped
Salt
1/4 c plus 1 Tbs, red-wine or balsamic vinegar
2 cloves garlic minced
1/2 c extra virgin olive oil
Freshly ground pepper

Directions:
Sprinkle bread with the water and let stand about 20 min.

Gently squeeze bread dry as you tear it into roughly 1 inch pieces and place on paper towel to dry slightly.

In a large mixing bowl, whisk together vinegar garlic & olive oil.
Season with salt & pepper to taste. Add cucumbers, tomatoes, onions and bread. Toss to combine & let stand until the bread has absorbed some of the vinaigrette.

Garnish with parmesana reggiano cheese. Try these delicious additions to this salad: Celery, tuna, anchovies, hard cooked eggs and capers!
Serves four to six

Printer-friendly version