So there I sat, with a bunch of cherry tomatoes and a few scant larger ones, at a loss. We still do not enjoy them raw... at least not to the point to be able to sit there and snack on them. There were not enough to make a basic tomato sauce. What to do, what to do?
I found the solution.
Slather everything in oil and salt and cram it into the oven.
Seriously. This should be a motto for life.
And when I say everything, I mean everything. Tomatoes. Cucumbers. Onions. Zucchini. Squash. Garlic. Eggplant.
Everthing + Oil + Salt = Yum.
Bake it until it has given up on being a weird textured raw vegetable. Bake it until it has discovered its true purpose in life. Bake it until even the oil has given up and burned into the corners of your probably way too old baking sheet.
Of course you could just eat the yummy concoction at this juncture. Maybe you take a few spoonfuls out of the pan without telling anyone.That's okay. It will be our secret.
But how to elevate this mass of deliciousness into something more? Something you will eat for the next few days for dinner. Lunch. Breakfast!
Scrape all of that yummy goodness into a food processor. Add some basil. Whirl around. Whirl some more. Sprinkle in more salt, because you are a sodium fiend, and you are not afraid to hide it.
Dollop it. Spoon it. Or in my case, shovel it over some pasta. My pasta bowls are normally rationed out as 2/3 pasta sauce, 1/3 pasta. But hey, they are vegetables. Good for you, right?
Serve in a nice, ceramic bowl that your dad bought for you after his first dinner at your home... where you may have served him hot Polish Sausage Stew in a plastic, lime green, easter bowl that had little chicks and easter eggs parading around the sides.
And may have also had holes in the sides, perfectly designed to spill scalding hot soup on you.Parents always know best!
Oh very nice idea. I usually have just a few tomatoes or veggies at a time too.
ReplyDeleteNot only are you a creative cook...you have a great sense of humor, too!
ReplyDeleteYum~~~I love roasted veggies.
ReplyDeleteThat looks yummy! I already miss roasting freshly picked zucchini and summer squash, then tossing them with pasta and home made tomato sauce.
ReplyDeleteI have nominated you for a "Liebster Blog Award" on my blog. There is no obligation to continue this award, but I do hope you will consider passing it along to introduce your readers to blogs that they may not have discovered yet.
becky, It is super tasty, and incredibly east.
ReplyDeleteLynda, Thanks! :)
Mac, Who doesn't?
GrafixMuse, Thanks so much!
Now you just shove some heads of garlic wrapped in foil in with the tomatoes so they roast too, then add some red wine to the whizzing mess in the blender, and then you have Finny's Best Tomato Sauce Ever. Yep. (if I could figure out how to hyperlink in comments, I would link you to her site and the recipe. But I'm not that advanced.) And it is. The best ever. YUM.
ReplyDelete