Slow Roasted Tomatoes

Last year I tried making these slow roasted tomatoes after seeing them on blogs everywhere. They were simple, easy and fantastic. I put them on sandwiches, on antipasto platters and in pasta salad. I wanted to make them again and found it intriguing when my friend Marie said that her husband's gradmother added chopped garlic and basil to it. The idea sounded fantastic however I never asked any questions and didn't really think it through. Turns out Marie and I completely misunderstood each other. We discovered this when she and her hubby came over for dinner. I showed them to her and told her that they were good but the garlic was a little bitter. I liked them much better plain. She asked what I did and I told her that I did what she told me. We ended up laughing all day about it because I had TONS of these tomatoes and adding garlic to them while roasted was not at all what she meant. The tomatoes weren't bad but the garlic did not taste great after being roasted in the oven for 2 hours. I need to clarify exactly what she did mean.  Next year I say she makes them for me, what do you think?

Wondering why I'm posting this? Well I still think that slow roasting  is a fantastic way to cook plum tomatoes.  They aren't dried out like sun-dried tomatoes.  They are sweet and still a little plum and have an incredible flavor.  Next time I just won't put anything other than oil, salt and pepper on them. They are still salvageable though. I took off the garlic from some of the tomatoes, chopped them up and made a sauce with them. They were still delicious! I will post that soon. 

Slow Roasted Tomatoes

Plum tomatoes, halved lengthwise and seeded
salt, pepper, olive oil

Toss tomatoes with oil, salt and pepper.  Line a rimmed baking sheet with parchement paper or foil.  Lay the tomatoes cut side up on the baking sheet.  Bake at 250 for 2 1/2 - 3 hours.

Slow Roasted Tomatoes

Last year I tried making these slow roasted tomatoes after seeing them on blogs everywhere. They were simple, easy and fantastic. I put them on sandwiches, on antipasto platters and in pasta salad. I wanted to make them again and found it intriguing when my friend Marie said that her husband's gradmother added chopped garlic and basil to it. The idea sounded fantastic however I never asked any questions and didn't really think it through. Turns out Marie and I completely misunderstood each other. We discovered this when she and her hubby came over for dinner. I showed them to her and told her that they were good but the garlic was a little bitter. I liked them much better plain. She asked what I did and I told her that I did what she told me. We ended up laughing all day about it because I had TONS of these tomatoes and adding garlic to them while roasted was not at all what she meant. The tomatoes weren't bad but the garlic did not taste great after being roasted in the oven for 2 hours. I need to clarify exactly what she did mean.  Next year I say she makes them for me, what do you think?

Wondering why I'm posting this? Well I still think that slow roasting  is a fantastic way to cook plum tomatoes.  They aren't dried out like sun-dried tomatoes.  They are sweet and still a little plum and have an incredible flavor.  Next time I just won't put anything other than oil, salt and pepper on them. They are still salvageable though. I took off the garlic from some of the tomatoes, chopped them up and made a sauce with them. They were still delicious! I will post that soon. 

Slow Roasted Tomatoes

Plum tomatoes, halved lengthwise and seeded
salt, pepper, olive oil

Toss tomatoes with oil, salt and pepper.  Line a rimmed baking sheet with parchement paper or foil.  Lay the tomatoes cut side up on the baking sheet.  Bake at 250 for 2 1/2 - 3 hours.

Lasagna with Ricotta and Eggplant

I ate a lot of Eggplant this summer and here I am craving it again.  I should make my mom's eggplant parmigiana again soon.  There's something about having that dish in the cool weather.  It's especially good leftover in a sandwich on a fresh Italian roll.  Here is another dish that hits the spot on a cold day, especially if you are a fan of eggplant.  Remember the pasta with roasted garlic and eggplant sauce I made this summer?  I had some leftover in my freezer and thought that it would be fantastic in lasagna.  Guess what?  I was right!

Lasagna with Roasted Garlic and Eggplant


1 15 oz carton Ricotta
1 large egg, beaten
approx 1/4 cup fresh parsley
approx 3/4 cup romano cheese, plus extra for sprinkling
pepper

1 box no boil lasagna sheets

1 cup shredded mozarella
1 1/2 cups roasted garlic and eggplant sauce, warm
1 1/2 cups marinara sauce, warm (see recipe below)

Directions:
In a medium bowl combine ricotta, egg, parsley, 3/4 cup cheese and pepper. In a small baking dish ladle in some marinara sauce to cover the bottom of the dish.  Add a layer of no bake lasagna sheets.  Add another layer of sauce and sprinkle with some cheese.  Add about half of the ricotta mixture and spread evenly.  Add a think layer of shredded mozzarella.  Top with another layer of the pasta.  If possible turn the lasagna sheets this time around so the layers alternate (horizontal, vertical) and the layers stay together.  (Sometimes the lasagna sheets are too short and this doesn't work but this is what we always did when we boiled the sheets.) Add another layers of sauce and sprinkle of cheese.  Don't be stingy on the sauce because the moisture is what cooks the pasta.  The second layer will be all of the eggplant sauce and a layer of mozzarella.  Once again add a layer of pasta, marinara sauce and grated cheese.  Top with the rest of the ricotta mixture and more shredded mozzarella.  Top with the final layer of pasta, marinara sauce, cheese and some shredded mozzarella.  Cover with foil.  Bake at 350 for 1 hour.  Let settle for 15 minutes before slicing.

Marinara Sauce

Ingredients:


1 28oz can crushed tomatoes
4 cloves minced garlic
1 medium onion, diced
3 tsp chopped fresh basil (use less if dried)
1-2 tsp dried Italian seasoning
crushed red pepper flakes, to taste
salt and pepper to taste
1 tsp sugar
extra virgin olive oil

Directions:

Sweat onions in extra virgin olive oil and then add garlic in oil. Let it cook for a minute or to and then add crushed red pepper and frozen or dried herbs. Add tomatoes, salt, pepper and sugar. If using fresh herbs add now. Let it come to a boil and then lower heat. Cook on medium for 30-40 minutes. Taste it and adjust seasoning as needed.

Roasted Eggplant Sauce

Ingredients:

2 eggplants, partially peeled (peel every other section so it looks striped), cut into large dice
4-5 tomatoes, cut into large dice
1 large vidalia onion, cut into large dice
1 head of garlic
Fresh basil
extra virgin olive oil
salt and pepper to taste
pecorino romano cheese, grated

Directions:

1. Preheat oven to 400 degrees.

2. Prepare 3 sheet pans with parchment paper (makes clean up a lot easier) and spread out eggplant and onion over 2 cookie sheets and put the tomatoes on the 3rd. Drizzle with extra virgin olive oil, salt and pepper and toss to coat.

3. Slice top off of the head of garlic so garlic is exposed. Drizzle with oil, salt and pepper. Wrap well in foil and place in a small oven safe bowl or if you have space on your cookie sheet put it there. (Do not put it directly in oven as the oil make leak out and onto your oven.)

4. Bake in the oven for 20 minutes and toss and flip so all sides get color. Cook veggies until soft and browned. Tomatoes may come out sooner than the eggplant. Check on the garlic - when a knife can easily pierce the garlic it is ready. The garlic can easily over cook and become burnt and hard. Check every 5 mins afterward if it's not yet ready. Remove everything from the oven and allow to cool.

5. When garlic is cool enough to handle, squeeze out of the papery skin. It will come right out. When veggies have cooled down add them and garlic to a food processor (you may have to do this in batches and just add to a bowl to combine when it's all blended). If it's very thick drizzle in some oil while the food processor is on. Taste and adjust seasoning. Add torn basil.


Click here for a printable version of this recipe.

Lasagna with Ricotta and Eggplant

I ate a lot of Eggplant this summer and here I am craving it again.  I should make my mom's eggplant parmigiana again soon.  There's something about having that dish in the cool weather.  It's especially good leftover in a sandwich on a fresh Italian roll.  Here is another dish that hits the spot on a cold day, especially if you are a fan of eggplant.  Remember the pasta with roasted garlic and eggplant sauce I made this summer?  I had some leftover in my freezer and thought that it would be fantastic in lasagna.  Guess what?  I was right!

Lasagna with Roasted Garlic and Eggplant


1 15 oz carton Ricotta
1 large egg, beaten
approx 1/4 cup fresh parsley
approx 3/4 cup romano cheese, plus extra for sprinkling
pepper

1 box no boil lasagna sheets

1 cup shredded mozarella
1 1/2 cups roasted garlic and eggplant sauce, warm
1 1/2 cups marinara sauce, warm (see recipe below)

Directions:
In a medium bowl combine ricotta, egg, parsley, 3/4 cup cheese and pepper. In a small baking dish ladle in some marinara sauce to cover the bottom of the dish.  Add a layer of no bake lasagna sheets.  Add another layer of sauce and sprinkle with some cheese.  Add about half of the ricotta mixture and spread evenly.  Add a think layer of shredded mozzarella.  Top with another layer of the pasta.  If possible turn the lasagna sheets this time around so the layers alternate (horizontal, vertical) and the layers stay together.  (Sometimes the lasagna sheets are too short and this doesn't work but this is what we always did when we boiled the sheets.) Add another layers of sauce and sprinkle of cheese.  Don't be stingy on the sauce because the moisture is what cooks the pasta.  The second layer will be all of the eggplant sauce and a layer of mozzarella.  Once again add a layer of pasta, marinara sauce and grated cheese.  Top with the rest of the ricotta mixture and more shredded mozzarella.  Top with the final layer of pasta, marinara sauce, cheese and some shredded mozzarella.  Cover with foil.  Bake at 350 for 1 hour.  Let settle for 15 minutes before slicing.

Marinara Sauce

Ingredients:


1 28oz can crushed tomatoes
4 cloves minced garlic
1 medium onion, diced
3 tsp chopped fresh basil (use less if dried)
1-2 tsp dried Italian seasoning
crushed red pepper flakes, to taste
salt and pepper to taste
1 tsp sugar
extra virgin olive oil

Directions:

Sweat onions in extra virgin olive oil and then add garlic in oil. Let it cook for a minute or to and then add crushed red pepper and frozen or dried herbs. Add tomatoes, salt, pepper and sugar. If using fresh herbs add now. Let it come to a boil and then lower heat. Cook on medium for 30-40 minutes. Taste it and adjust seasoning as needed.

Roasted Eggplant Sauce

Ingredients:

2 eggplants, partially peeled (peel every other section so it looks striped), cut into large dice
4-5 tomatoes, cut into large dice
1 large vidalia onion, cut into large dice
1 head of garlic
Fresh basil
extra virgin olive oil
salt and pepper to taste
pecorino romano cheese, grated

Directions:

1. Preheat oven to 400 degrees.

2. Prepare 3 sheet pans with parchment paper (makes clean up a lot easier) and spread out eggplant and onion over 2 cookie sheets and put the tomatoes on the 3rd. Drizzle with extra virgin olive oil, salt and pepper and toss to coat.

3. Slice top off of the head of garlic so garlic is exposed. Drizzle with oil, salt and pepper. Wrap well in foil and place in a small oven safe bowl or if you have space on your cookie sheet put it there. (Do not put it directly in oven as the oil make leak out and onto your oven.)

4. Bake in the oven for 20 minutes and toss and flip so all sides get color. Cook veggies until soft and browned. Tomatoes may come out sooner than the eggplant. Check on the garlic - when a knife can easily pierce the garlic it is ready. The garlic can easily over cook and become burnt and hard. Check every 5 mins afterward if it's not yet ready. Remove everything from the oven and allow to cool.

5. When garlic is cool enough to handle, squeeze out of the papery skin. It will come right out. When veggies have cooled down add them and garlic to a food processor (you may have to do this in batches and just add to a bowl to combine when it's all blended). If it's very thick drizzle in some oil while the food processor is on. Taste and adjust seasoning. Add torn basil.


Click here for a printable version of this recipe.

Spaghetti with Squash, Heirloom Tomatoes and Grilled Shrimp

I knew this dish was going to be good but I didn't realize how good!  I made it in the beginning of September when I could still find heirloom tomatoes.  They are so sweet and full of flavor!  The recipe calls for cherry or grape tomatoes so this can be made any time of the year.  I bet it would be delicious with winter squash as well!

If you like veggies I would definitley double up on the zucchini and the yellow squash.  We definitely lost some pieces before they got tossed with the pasta.  That bowl of roasted veggies was hard to resist!

This is a great dish to make when you are having company.  The recipe can easily be doubled, the shrimp can be marinated ahead of time and the veggies can be cooked ahead of time.  They will heat up again when tossed with the hot pasta.

Spaghetti with Squash, Heirloom Tomatoes and Grilled Shrimp

Adapted from Tyler Florence

Ingredients:

Kosher salt

1 zucchini, sliced into thin rounds

1 yellow squash, sliced into thin rounds

1 pint baby heirloom tomatoes

1/2 onion, finely chopped

1 garlic clove, chopped

1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti
1 cup arugula leaves
3/4 cup freshly grated Romano Cheese, plus more for serving
Grilled Shrimp, recipe follows

Directions:

Bring a large pot of salted water to a boil over high heat for the spaghetti.

Preheat the oven to 400 degrees F.

Combine the squashes, tomatoes, onion, garlic, in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.

The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.

To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.

Grilled Shrimp:

2 large cloves of garlic, chopped
zest and juice of 1 lemon
1/2 cup extra-virgin olive oil
16 large head-on Jumbo shrimp in the shell, shells split down the back
Kosher salt and freshly ground black pepper

Mix garlic, lemon, oil, salt and pepper in a bowl and add shrimp.  Marinate for 1 hour or more. Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add shirmp and  grill for 3 minutes per side baste with marinade as you go.

Click here for a printable recipe.

Spaghetti with Squash, Heirloom Tomatoes and Grilled Shrimp

I knew this dish was going to be good but I didn't realize how good!  I made it in the beginning of September when I could still find heirloom tomatoes.  They are so sweet and full of flavor!  The recipe calls for cherry or grape tomatoes so this can be made any time of the year.  I bet it would be delicious with winter squash as well!

If you like veggies I would definitley double up on the zucchini and the yellow squash.  We definitely lost some pieces before they got tossed with the pasta.  That bowl of roasted veggies was hard to resist!

This is a great dish to make when you are having company.  The recipe can easily be doubled, the shrimp can be marinated ahead of time and the veggies can be cooked ahead of time.  They will heat up again when tossed with the hot pasta.

Spaghetti with Squash, Heirloom Tomatoes and Grilled Shrimp

Adapted from Tyler Florence

Ingredients:

Kosher salt

1 zucchini, sliced into thin rounds

1 yellow squash, sliced into thin rounds

1 pint baby heirloom tomatoes

1/2 onion, finely chopped

1 garlic clove, chopped

1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti
1 cup arugula leaves
3/4 cup freshly grated Romano Cheese, plus more for serving
Grilled Shrimp, recipe follows

Directions:

Bring a large pot of salted water to a boil over high heat for the spaghetti.

Preheat the oven to 400 degrees F.

Combine the squashes, tomatoes, onion, garlic, in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.

The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.

To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.

Grilled Shrimp:

2 large cloves of garlic, chopped
zest and juice of 1 lemon
1/2 cup extra-virgin olive oil
16 large head-on Jumbo shrimp in the shell, shells split down the back
Kosher salt and freshly ground black pepper

Mix garlic, lemon, oil, salt and pepper in a bowl and add shrimp.  Marinate for 1 hour or more. Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add shirmp and  grill for 3 minutes per side baste with marinade as you go.

Click here for a printable recipe.