Banana Pecan Buttermilk Pancakes
Click here for Recipe»
Candied Brown Sugar Bacon
A fantastic bacon for a special occasion or any day! With brown sugar caramelized on the bacon and a tiny hint of heat, this is sure to please.
8 slices thick cut bacon
½ cup packed brown sugar
¼ teaspoon cayenne pepper
Preheat oven to 375°. In a medium size bowl add brown sugar and cayenne pepper. Combine with a fork.
One slice at a time, using your hands cover bacon in sugar mixture until well coated and lay onto broiler pan.
Put pan on top shelf in oven and bake until crisp. Approximately 15-20 minutes.
Click here for a printable version of this recipe - The Slow Roasted Italian.com
Baked Italian Meatballs
Beef
,
Healthy
,
Italian
,
Meatballs
No comments
These fabulous meatballs are low calorie and low fat. Although you would never guess by tasting them. 78 calories, 3 carbs, 3g fats, 8g protein.
I have to tell you, Mr W is not an onion or garlic lover. I know, I know. Strange match for an Italian, so that must tell you how amazing he is. I married him anyway! So, I make some adjustments when I cook for him. Like grating my onion and garlic on a microplane so he doesn't bite into any pieces, but all the flavor is there.
So here is what I did...
Baked Italian Meatballs
2¼ lbs 93% lean ground beef
1 cup Italian breadcrumbs
¼ cup Parmesan grated cheese
2 tablespoons 2% milk
2 garlic cloves, minced (or grated on a microplane)
1/2 small onion, minced (or grated on a microplane)
2 tablespoons fresh Italian parsley, chopped
2 tablespoons fresh basil, chopped
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper (fine grind)
2 large eggs, lightly beaten
Preheat oven to 400°. Prepare 2 baking sheets by lining with parchment paper.
In a large mixing bowl, combine all ingredients.
Mix well, do not over mix or you will have tough meatballs.
Using a 2 tablespoon scoop, scoop out meat and place on baking sheet.
After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less. Put in oven on 400° for 20-25 minutes (for 2 trays).
Remove and transfer to sauce or serve immediately.
YIELD: 30 meatballs
Southwest Egg White Frittata
Breakfast
,
Cheese
,
Eggs
,
Mexican
,
Pork
,
Vegetables
No comments
This morning I woke up famished. I am sure it is because I happily indulged in a carb-fest right before bed. I decided I wanted a hearty breakfast that would not weigh me down. I immediately thought about an egg white frittata, southwest style.
I just got a great deal on peppers and Roma tomatoes at our farmers market. The tomatoes are so luscous and delicious I had to keep going back and buying more. So, I have been having fun finding so many ways to use them. I made Oven Roasted Tomato Sauce, Rosemary Basil Sun Dried Tomatoes and Oven Roasted Tomato Caprese Salad. From the fruits of those labors I enjoyed
Sun-dried Tomato and Scallion Egg White Omelet and Penne with Sun-Dried Tomato Pesto.
So today a Southwestern Egg White Frittata. Here is what I did...
Southwestern Egg White Frittata
olive oil spray
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 green pepper, diced
1/2 tomato, seeded and diced
1/2 Spanish onion, diced
1 garlic clove, minced
4 ounces lean ham
2 ounces light swiss
1 tablespoon fresh parsley, chopped
8 egg whites
salt
pepper
Preheat the oven to 350 degrees F.
I cooked mine a little longer because I was sharing with my 16 month old Munchkin. Mr W does not care for these veggies, as I am sure you remember. So, Em and I share these delicious dishes. It is nice not having to share with another adult.
In a medium bowl, whisk the egg whites until fluffy, about 30 seconds, add the parsley and combine. As you can see I added the parsley first when I made it this time.
Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes.
Sprinkle the Swiss cheese over the top of the frittata.
Transfer the skillet to the oven on the center rack and bake until set, about 10 minutes.
Loosen edges of frittata with spatula and slide onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.
Serves 2-4.
Click here for a printable version of this recipe - The Slow Roasted Italian.com
What is your favorite muffin to bake? Is is cake-like or bread-like?
As I am reheating my favorite muffins this morning, I was recalling a conversation I had about whether my muffins are truly muffins or are they actually cupcakes in disguise. Of course this makes me laugh out loud.
If is is sweet, is it a cupcake, or is it still a muffin? Muffins or cupcakes, these are mine this morning. I am diving into a blueberry muffin as I type this.
But, that is what I am wondering. What defines a muffin?
Let's see what Merriam-Webster has to say on the subject...
muf·fin noun \ˈmÉ™-fÉ™n\ : a quick bread made of batter containing egg and baked in a pan having cuplike molds .
Well it seems like it would fit, but would need further definition. Then what is a bread? Hmmm.
So, checking in with wikipedia.com "A muffin is an American English name for a type of bread that is baked in small portions. Many forms are somewhat like small cakes or cupcakes in shape, although they usually are not as sweet as cupcakes and generally lack frosting."
Well, I am on the fence now. True, I do not put frosting on my muffins. Although they are a tad bit sweet. Ok, lets see what Google has on the subject.
Oh my heavens, lets stay away from that urban dictionary. Seriously? Okay here is a great entry, The Joy of Baking.
thejoyofbaking.com say "The name 'Muffin' either comes from the French word 'moufflet', meaning a soft bread, or from the German word 'muffe' which is the name for a type of cake. Although there are two types of muffins: English and American, all the recipes on the site are for the American-style muffins.
What 'American-style' muffins means is that the muffins are made, not from a yeast dough like the English Muffin, but rather they use a chemical leavener (baking powder or baking soda). Maybe it would be better to describe them as a cross between a bread and a cake. American-style muffins can be further divided into two types: bread-like and cake-like. Each type has its own technique for mixing the batter. Less sugar and butter makes a bread-like muffin. A higher sugar and butter content makes a cake-like muffin. Once you determine which type of muffin you prefer, choosing recipes to try becomes easier. A basic muffin batter contains flour, sugar, baking powder/soda, eggs, a fat (liquid or solid), and milk (buttermilk, yogurt, sour cream). Often times fruit, nuts, chocolate, vanilla extract, spices, cornmeal, bran, oats are added to give the muffins flavor. Sometimes a streusel topping or glaze is used
The 'perfect' American Muffin is symmetrical with a domed top. The surface of the muffin should be bumpy and the volume of the batter should have almost doubled during baking. The muffin should feel light for its size and when cut in half its interior should be moist and tender with no tunnels. American muffins can be either sweet or savory and are traditionally served warm for breakfast. They are best eaten the day they are made or frozen."
Perfect definition. So, my muffins are indeed classified as a muffin. So my blueberry muffins and banana nut muffins are indeed cake-like muffins.
So, what is your favorite muffin to bake? It is cake-like or bread-like?
Oven Roasted Tomato Caprese Salad
Cheese
,
Italian
,
Salads
,
Tomatoes
,
TSRISummer
,
Vegetables
No comments
Tomatoes are everywhere, so ripe and delicious! I just can't help myself but to make another tomato dish. I love this salad. It is a take off a regular caprese salad. With oven roasted tomatoes. Marinade instead of drizzle. It is absolutely AMAZING! The tomatoes caramelize with the sweet flavor of the balsamic vinegar. Its like a party for your taste buds.
Recipe adapted from Ina Garten.
Oven Roasted Tomato Caprese Salad
12 roma tomatoes, halved lengthwise, seeded
1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces fresh mozzarella
12 fresh basil leaves,sliced thinly
Preheat the oven to 275 degrees F. Prepare baking sheet by lining with parchment or Silpat mat.
In a large bowl combine tomatoes, garlic, sugar, salt and pepper. Add olive oil and balsamic vinegar. Toss gently, with wooden spoons or hands to evenly coat all the tomatoes.
Roast for 2 hours until the tomatoes are concentrated and begin to caramelize.
Allow the tomatoes to cool to room temperature. Cut the mozzarella into 6 slices less than 1/2-inch thick. Then cut them in slices in half. Layer the 2 tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Serve at room temperature.
Click here for a printable version of this recipe - The Slow Roasted Italian.com
How to: Make a Peanut Butter Rice Krispies Cake
Happy Birthday Mr. Wonderful! My best friend, husband and most incredible father that I could have ever dreamed of.
About 2 months ago, with birthday plans for Mr. W in mind, I asked what his favorite dessert was. My thought was that I could turn whatever it was into a fabulous cake. A little about me and my baking... I love to bake, it truly is a passion of mine. But, I really enjoy baking cakes like the Death by Chocolate cake. 7 different layers of chocolate (brownie, cocoa meringue, mousses, chocolate ganache etc) made with the best fancy ingredients that take a full day to make.
Well Mr W is a mid-western man, born and raised in corn country and taught to appreciate the simple things in life. When it comes to food, I enjoy making the meals that take all day to cook. Sauces from scratch made from long slow roasted tomatoes. Mr. W on the other hand is straightforward. Meat & potatoes, said almost as if they are one word and could not ever be separated. Vegetables include corn., corn, corn and more corn. Oh and an occasional carrot.
So, after 15 years of being together I have an epiphany. Instead of making him a fabulous cake that I would love, how about I make him something he would love. So was born the idea for a Rice Krispies Cake. But, done MY way. Big, beautiful and delicious! I decided to kick it up a notch. Not regular rice krispies but peanut butter. Not just 1 cake, but 6 layers (3 tiers). This is what I did...
Peanut Butter Rice Krispies Cake - 2 batches (adapted from Martha Stewart and Culinary in the Desert)
10 tablespoons unsalted butter
3/4 cup crunchy peanut butter
12 cups mini marshmallows
16 cups Rice Krispies (a 13 1/2-ounce box)
2 Recipes - Chocolate Marshmallow Frosting
1 Recipe - Peanut Butter Frosting
4 Chocolate Bars (I used Willy Wonka's)
Prepare pans by coating with butter. One recipe makes 2 - 8" pans OR 2 - 6" pans AND 2 - 4" pans. To make the 6 layer cake make 2 batches.
In a large saucepan over low heat Melt butter and peanut butter. Add marshmallows; stir until melted, about 10 minutes. Stir in Rice Krispies. Stir well to coat all cereal with marshmallow mixture. Before pouring into pan, reserve 1/2 cup for patching cake, and set aside, covered.
Divide mixture evenly into pans.
Spoon the warm mixture into your greased pans; pat smooth. I cut a piece of parchment paper and used it to press the mixture into the pan. Press firmly without 'crushing' the cereal. Let set, uncovered, 30 minutes and then run a knife or cake spatula around edges of cakes to loosen; unmold onto parchment paper.
Prepare Chocolate-Marshmallow Frosting (recipe below)
While frosting is still warm, pour onto center of 1 cake layer, and spread evenly to edges. (I did the bottom tier with the Chocolate Marshmallow Frosting and the middle and top with Marshmallow Frosting - same recipe just skip the chocolate).
Let stand 10 minutes to cool and set. Place second cake layer on top; press down gently. Using reserved pieces of Rice Krispies mixture, patch edges where frosting is visible.
Decorate with chocolate squares, arranging pieces around middle, use Peanut Butter Frosting to attach.
Recipe below.
I put each cake on a cardboard cake board the same size as each tier (4", 6" and 10" for the base) wrapped in foil. I stacked the 3 tiers. Decorate with Peanut Butter Frosting. I chose to decorate the base of each tier with stars that covered the cake boards. I used a 1M star tip.
I decorated the top tier of the cake by piping a border of peanut butter icing stars. In the center I did 3 peanut butter stars and filled in between with some Milk Chocolate Ganache I had left over from another cake.
Let cake stand until firm enough to slice, at least 30 minutes or up to 2 hours. After 2 hours, wrap cake in plastic wrap to prevent it from getting too hard to slice.
Chocolate-Marshmallow Frosting
1 1/2 tablespoons unsalted butter
4 1/2 cups mini marshmallows (7 1/2 ounces)
3/4 cup semisweet chocolate chips
Melt butter in a medium saucepan over medium-low heat. Add marshmallows; cook, stirring, until just beginning to melt. Add chocolate and stir until smooth.
Melt butter in a medium saucepan over medium-low heat. Add marshmallows; cook, stirring, until just beginning to melt. Add chocolate and stir until smooth.
-------------------------------------------------------------------
Peanut Butter Frosting (Recipe from AllRecipes.com)
1/2 cup butter 1 cup creamy peanut butter |
4 cups confectioners' sugar 1/3 cup cream In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to decorate all 3 tiers. Click here for a printable version of this recipe - The Slow Roasted Italian.com |
Sun-dried Tomato and Scallion Egg White Omelet
Breakfast
,
Eggs
,
Healthy
,
Italian
,
Sun-driedTomatoes
,
Tomatoes
,
Vegetables
No comments
Click here for Recipe»
Spicy Baked Brown Rice
Healthy
,
Mexican
,
Rice
,
Sides
No comments
My family eats a lot of brown rice, we have for years. It makes a healthy carb when we are dieting and a healthy side dish when we are not. The problem I always had was that it came out sticky or under cooked, flavorless and it did not get any better when you reheated it.
Skinny Chicken Cordon Bleu
Well again, here we are on the lighter side of cooking. After a fun spring of baking my heart out, I am ready to lighten things up a bit. I decided to start with a regular in my kitchen, chicken. I love chicken and am always looking for ways to dress it up. I have been experimenting with lighter flavorful versions of Chicken Cordon Bleu. The winning dish above is served with Spicy Baked Brown Rice.
Click here for Recipe»
What is your favorite kitchen gadget this week?
I have been using so many kitchen tools and gadgets this week, but I have to say I get so excited every time I pick up my Misto M100S Gourmet Brushed Aluminum Olive Oil Sprayer. After making all the jams and pasta this past week I decided I would like a week with lighter alternatives. Heck, who am I kidding? My shorts would like that week too!
In an effort to make light dishes and not slather everything in butter or even olive oil I purchased this olive oil sprayer a while back. It came in handy with oven roasted veggies and my favorite egg plant bruschetta (I will share this recipe very soon). I was pretty good at drizzling my oil from a bottle, but this olive oil sprayer gives a nice even coating, as heavy or light as you would like.
The top comes off and you fill it with your favorite olive oil. Then you put the top back on and pump it until you feel resistance. You have created your own non-aerosol olive oil sprayer.
It's perfect for low fat/high flavor cooking, grilling, sauteing, roasting and basting. I am all about losing the calories and fat but keeping the flavor. Who wants to eat low calorie cardboard? Not me! I think the flavor of healthy food is even that much more important. If I have good flavored healthy food, I usually don't dive into the pantry, you know what I mean.
I use my olive oil sprayer on salads, pasta, veggies, breads, pizza, chicken, beef, and turkey. Ok, so enough of the commercial. I absolutely love my sprayer, and I look for ways to use it. I just made a low calorie alternative to Chicken Cordon Bleu tonight and was able to bake it instead of pan frying it and still had that fabulous texture, because I lightly misted the top with olive oil using my Misto.
What else can I say? I love my Misto. What is your favorite kitchen gadget this week?
Spiced Peach Jam
As I was researching peach jam, I read hundreds of blogs, recipes and book excerpts. While I was reading I ran across a few things that did not make sense to me. As I explained when I shared my Strawberry Jam recipe, I much prefer to make jam without the packaged pectin. Just knowing that I made the jam from scratch, gives me such a feeling of satisfaction!
So, why do we include things like lemon in jam? When we are NOT using packaged pectin why do you use so much less sugar?
Lemon is incorporated because not only does it keep the fruit from becoming oxidized (this is the process that makes some fruit turn brown when it is exposed to the air), but the acid also works with the natural pectin in your fruit and the added apple to help your jam set properly. The jell-ing process requires an acid - pectin balance to be successful.
When you are NOT using packaged pectin you can use much less sugar, as you are cooking for a longer period and concentrating the flavor. It creates an almost caramelized flavor.
In this recipe I am not using packaged pectin, so I am relying on the natural sugars for much of the sweetness. The best way to ensure you get the most flavor and sweetness out of your peaches is to macerate them in sugar for an hour before you begin cooking them. This will help extract the natural sweetness and juices and make for a much more flavorful jam.
Be sure to use very flavorful peaches. If you use under ripe, flavorless peaches, you will have colored sugar jam. No one wants that. I appreciate the advice I received from my dear friend and accomplished jam maker. She also shared with me the flavor possibilities when you add spices to peach jam. I decided to go with cinnamon and all spice, but clove could be another good choice.
As you can see I chose to use nectarines. They actually are peaches, just with no fuzz. This Spiced Peach Jam is so unbelievably delicious. I could curl up with a warm bowl of it. It is well worth the extra time that the few extra steps took. Enjoy!
Be sure to use very flavorful peaches. If you use under ripe, flavorless peaches, you will have colored sugar jam. No one wants that. I appreciate the advice I received from my dear friend and accomplished jam maker. She also shared with me the flavor possibilities when you add spices to peach jam. I decided to go with cinnamon and all spice, but clove could be another good choice.
As you can see I chose to use nectarines. They actually are peaches, just with no fuzz. This Spiced Peach Jam is so unbelievably delicious. I could curl up with a warm bowl of it. It is well worth the extra time that the few extra steps took. Enjoy!
Spiced Peach Jam
5 lbs Peaches or Nectarines (approximately 8 cups diced)
Juice of 1 lemon (approximately ¼ Cup)
5 Cups granulated sugar
2 tart apples (I prefer Granny Smith)
2 cinnamon sticks
¼ teaspoon all-spice
Squeeze lemon into a large bowl. Rinse peaches well under cold water. Remove skins by blanching. You can do this by dipping peaches in boiling water for 30 second to 1 minute. Immediately remove the peaches to a sink or bowl with cold water (preferred ice bath) to stop the cooking.
Slice the peaches in half and discard the pit. You will see a 'seam' down one side of your peach. If you slice the peach around the diameter following this line you will be able to easily remove the pit. The skin will slide right off, if you have a few spots that are more difficult you can use a paring knife to remove those spots. Finely chop your peaches and place into your bowl with lemon juice. Toss to coat the peaches in the lemon juice.
Pour peaches and sugar into large 8-12 quart heavy bottom pot, stir well to combine.
Cover with plastic wrap. Allow peach mixture to sit for an hour before cooking. To ensure you get the most flavor and sweetness out of your peaches, we are macerating them in sugar for an hour before you begin cooking them.
After peaches are macerated your mixture will be darker as the juices have been extracted. Once an hour has passed, remove plastic wrap and bring to a boil over medium heat.
Cover with plastic wrap. Allow peach mixture to sit for an hour before cooking. To ensure you get the most flavor and sweetness out of your peaches, we are macerating them in sugar for an hour before you begin cooking them.
After peaches are macerated your mixture will be darker as the juices have been extracted. Once an hour has passed, remove plastic wrap and bring to a boil over medium heat.
Add prepared apples, cinnamon sticks and all-spice immediately. Prepare apples by coring and peeling. Small dice apples and add to peach mixture. I used This Week’s Favorite Kitchen Tool, my mandoline and julienned the apples and then did a quick chop.
Bring peaches to a boil on medium heat for 60 minutes, stirring occasionally. After 1 hour reduce heat to low, keeping a slow boil. After 15 minutes, put a spoon of jam onto a saucer and place into the freezer until cool. If you can easily pass your finger through the jam it is not done. Check every few minutes and once the jam gives some resistance (starts to create ripples) you are done! When finished, jam will resist and rumple a bit, it will be more jellied than sauce. That’s what you want to see. Your apples will dissolve into your jam and you will be left with a think delicious peach jam spiced with cinnamon and all-spice.
Remove from heat and either can in sterilized jars, according to standard safe canning practices, or put in the fridge or freezer for prompt consumption. Don't forget to remove the cinnamon sticks.
Makes approximately 7 or 8 - 8 oz jars.
Makes approximately 7 or 8 - 8 oz jars.
YIELD: 15 Cups Approximately 7 ½ Jelly Jars
The Best Ever Strawberry Jam
In the midst of summer, berries are everywhere and I am a strawberry lover through and through. I have been looking at strawberry jam recipes for quite some time. I found so many recipes that required pectin. I really wanted to go all natural. But, then I ran across a few that used apple for pectin and I started working on this recipe. It is our family favorite. My daughter can't seem to get enough of it and that is quite the testimonial coming from a finicky 16 month old. Eaten on the spoon, straight from the jar, on a peanut butter and jelly sandwich on top of vanilla ice cream and worked into my favorite pork roast recipe are just a few of the uses for this fabulous jam recipe. This strawberry jam is so versatile you are going to love it too!!
Strawberry Jam
2 pounds fresh strawberries
2 cups sugar
2 tablespoons orange juice
3/4 Granny Smith apple (peeled, cored and chopped small)
Rinse strawberries in cold running water and hull them. Cut strawberries to desired size (I prefer quartered).
As the foam rises to the top skim it with a ladle and place it in a cup. You may choose to discard the foam, but we like to eat it. All that strawberry goodness! Stir until the jam reaches 220 degrees on a candy thermometer. This will take approximately 25 to 35 minutes.
If you are not food processing it, place jam in bowl or jelly jars and allow to come to room temperature. Then store in the refrigerator.
I have not canned these as we love it so much it goes too fast. I put it in a glass bowl or 2 jelly jars and store it in the fridge.
Jam will keep in the refrigerator for at least 2 weeks (much longer from my experience). But, it will keep longer, if you pack and seal in canning jars according to the manufacturer's instructions.
Click here for a printable version of this recipe - The Slow Roasted Italian.com
What is your favorite kitchen tool this week?
Well, I must admit that I have never had a slicer of any kind. Last week I got a mandolin slicer, and I have to tell you I am in love. Although it is currently more of a love/hate relationship.
I researched many mandolines over the years and always was left undecided and unaffected. When I decided I wanted to start dehydrating food for my family I realized it would be a necessity. So, back to the reviews I went. I found the Progressive International HGT-11 Folding Mandoline Slicer to have the best reviews, but I was skeptical because of the great price. I decided to give it a shot, I bought it on Amazon and I knew I could return it if I was not satisfied with its performance.
The fear and anticipation I felt over the next few days was intolerable. The fear of course was that I would slice my fingers, as several reviewers have always cautioned. At last it arrived. I opened the box to find my pretty new Mandoline Slicer in its own lovely case with 4 interchangeable plates and a warning label, explaining that the blade is sharp. I should have read that twice.
I washed it carefully with a very long scrub brush keeping my fingers away from the blade. I did notice pieces of the scrub brush falling into the sink. This should have been my first inclination that I was in trouble.
So, I set the mandoline up on the counter top and began to slice an apple. Oh, what a beautiful thing it is to create such perfect slices. I then sliced a banana. Well after I accomplished these two, I guess I got a little cocky. What is better than to slice strawberries on an incredibly sharp mandoline??? Well a lot I guess, but it seemed like a good idea at the time. 3 strawberries in and it happened... My beautiful, symmetry creating slicer BIT me. Oh my, what a great bite too. I must tell you it was not just sliding the fruit to the blade that got me. I was trying to free up a piece of cut fruit, and it happened.
Regardless of the little love bites I have gotten (2 now to be honest), I am still in awe of the beauty that this slicer creates with such little effort. I use it every chance I get. I even use it to make a salad - it slices a cucumber in no time flat, I have not had anything but great experiences with my mandoline and it is certainly my favorite tool this week!!!
Penne with Sun-Dried Tomato Pesto
After my homemade Rosemary Basil Sun Dried Tomatoes were in the jar and sitting on the counter, they were taunting me, calling to me. I knew I had to have them. So, I made them into a Rosemary Basil Sun-dried Tomato Pesto and served them over some wheat penne pasta. Absolutely delicious and so good I could eat it for breakfast.
Click here for Recipe»
Rosemary Basil Sun Dried Tomatoes
Dehydrating
,
Healthy
,
Homemade
,
Italian
,
Tomatoes
,
Vegetables
No comments
Click here for Recipe»
The Best Ever Oven Roasted Tomato Sauce
Gravy-Sauces
,
Healthy
,
Homemade
,
Italian
,
Tomatoes
,
Vegetables
No comments
After many years of making "scratch" tomato sauce from cans, I am finally getting back to my roots. Southern Italian, slow roasted tomato sauce. I was fortunate enough to be given a case of delicious Roma (also known as Paste) tomatoes. These are a dense tomatoes with few seeds and they make a divine tomato sauce. That is exactly what I thought as my friend asked if I wanted some. Visions of tomato sauce, pasta, and pizza dancing in my head.
After diving into the case of tomatoes I discovered there were about half that were very ripe and about half that were nice and firm. Are you thinking what I am thinking??? Sun dried tomatoes too!!! But, lets get back on topic here.
I used the ripe tomatoes to make this delicious tomato sauce with rich and complex flavor!!! I double the recipe when I make this sauce.
Oven Roasted Tomato Sauce - Yield 3 Cups
18 ripe Roma (Paste) tomatoes (halved and cored)
3 cloves garlic, finely chopped
1/2 small onion, diced
1/4 cup extra virgin olive oil
1/2 small onion, diced
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper (fresh cracked - medium grind)
1 tablespoon sugar
1 tablespoon sugar
1 tablespoon Italian seasoning
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh rosemary, finely chopped
Preheat oven to 300°. Line a baking sheet with parchment paper or silpat mat.
In a microwave safe bowl combine onion, garlic and olive oil. Microwave for 30 seconds to infuse the garlic and onion into the oil. When you remove bowl from the oven you will smell the heavenly aroma of garlic and onion. Add salt, pepper, italian seasoning and sugar to bowl and stir to combine.
Place cut tomatoes in a large mixing bowl, pour in the olive oil mixture over top and toss with your hands or a spoon. Make sure all tomatoes are well coated. Place tomatoes cut side up on the baking sheet. Sprinkle with fresh basil, rosemary and any remaining olive oil mixture from the prep bowl.
Place on middle rack in oven. Cook for 2 hours at 300°. If doubling recipe rotate pans ½ way through. After 2 hours of slow roasting, your tomatoes will look slightly caramelized like this
turn oven up to 400° and roast for 30 minutes, or until the tomatoes start to brown. They will be caramelized and delicious. If you prefer a brighter tomato sauce pull them out before they brown. Approximately 10-15 minutes after you turn the oven to 400°. These roasted for the full 30 minutes, you can see the edges of the tomato are nice and browned.
Remove pan from oven and transfer tomatoes to the bowl of a food processor. Process until tomato sauce is at your desired consistency. I like mine saucy, not too chunky.
Note: The tomatoes will cook faster if you remove the seeds, so watch your time.
I have also made this without the onions and garlic. I put the tomatoes on the pan and drizzled the olive oil over them. Then sprinkled with the remaining ingredients. The fresh garlic and onion impart such a deep level of flavors that I would recommend using these ingredients.
Subscribe to:
Comments
(
Atom
)
No comments :
Post a Comment