Tag Archives: Celtic Sea Salt

OVEN ROASTED TOMATOES

Oven roasted tomatoes are such a great add to so many dishes…pasta, salad, pasta salad, sandwiches, bruschetta, hummus, pizza, risotto, paella…I could go on and on.  I hadn’t made any myself for a long time until I bought Gwyneth Paltrow’s cookbook, My Father’s Daughter (I am also a big fan of her blog GOOP).

I forgot how much I loved oven roasted tomatoes until I was flipping through the pages and saw a picture of them in her book.  In the summer my garden always runneth over with tomatoes and I plan on roasting and freezing a ton of them to get me through the winter when grocery store tomatoes just don’t cut it for me; they are so bland and blah.  Once you have grown your own tomatoes and picked them at the height of freshness you will never enjoy a grocery store tomato again…you may still eat them, but you won’t “enjoy” them.  Roasting the vine ripened tomatoes brings an already amazing tomato into the stratosphere.

Again…another VERY simple recipe…

INGREDIENTS

Organic tomatoes (grape, cherry, beefsteak, heirloom, any variety)

Organic olive oil

Himalayan or Celtic Sea Salt

Pepper

~

Preheat the oven to 275°

Line a baking sheet with parchment paper.

Slice the tomatoes in half and place them in a bowl.

Lightly drizzle the tomatoes with olive oil and sprinkle with salt and pepper.  Toss gently to coat.

Place the tomatoes skin side down on the baking pan.

Bake for 3-6 hours (depending upon the size of the tomatoes).  When they take on the appearance similar to that of a sun dried tomato they are done.

Advertisements

6 Comments

Filed under Books, Gardening, Gluten Free, Recipes, Vegan, Vegetables, Vegetarian

GLUTEN FREE BREADCRUMBS – Homemade

Homemade is almost always better and in the case of gluten-free breadcrumbs, homemade is LIGHT YEARS above any store-bought breadcrumbs I have ever tried.  Breadcrumbs are a cinch to make too.  My go-to gluten-free bread is Udi’s Whole Grain Bread Loaf (for a $1 coupon click here).  I use this bread for my daughter’s lunches and it make great breadcrumbs. 

To make the breadcrumbs, toast 9 slices of bread until they are very crunchy, but not burnt.

Once cooled, crumble the toast into your food processor (I use my Cuisinart 11-cup processor).  Process until the consistency below.

If you plan on flavoring your breadcrumbs, add the flavoring now.  Oftentimes I will make Italian Breadcrumbs.  To do so, add 2 tsp Italian Seasoning (I used Morton & Bassett) and 1 tsp Himalayan or Celtic Salt.

Process until well incorporated and the appropriate texture.  If you are NOT flavoring the breadcrumbs, simply process until the appropriate texture.

Pour the breadcrumbs onto a tray and bake for 10-15 minutes at 375 degrees to crisp.  Watch them VERY carefully so they do not burn.

Allow the breadcrumbs to cool and store them in an airtight container.  I usually make them right before using them, so I have yet to discover how long they will last in the pantry!

8 Comments

Filed under Breads / Crackers / Muffins, Gluten Free, Recipes, Vegan, Vegetarian