Aaahh, Spring Break…  Always has been one of my favorite times of year. Well, at least it was, when I was in school. My 5 year old son is on Spring Break, right now, and I am not taking any days away from work, so I am a little [...]]]>

Dean Helping Make Oven Roasted Tomatoes

Aaahh, Spring Break…  Always has been one of my favorite times of year. Well, at least it was, when I was in school. My 5 year old son is on Spring Break, right now, and I am not taking any days away from work, so I am a little stressed about keeping him busy and not glued to the TV.  It is only Monday and I am already running out of ideas.

Today, I decided we would spend some time cooking together. First we got out the juicer and made spinach, orange, lemon, apple juice. Looked like a pitcher of tie-dye before we stirred it! Not exactly my best creation ever, but Dean drank it and liked it. Next we roasted tomatoes for a pizza. Making pizza with kids is great fun because they can do their own thing, once you have a good base.

The pizza we made was non-traditional, but still quite delicious. The base is a light spread of pesto, with oven-roasted tomatoes. This is topped with fresh spinach and  ricotta, parmesan and mozarella cheeses.  I used a store-bought crust which was pretty average, unfortunately. Next time, I will make my own crust and include the recipe. If you have a good one, please send it to me!!

3 Cheese Pizza, with Pesto, Roasted Tomatoes, and Spinach

1 Store Bought Pizza Crust (or Preferrably, Make Your Own)
1 TBSP Olive Oil
1/8 Cup Basil Pesto (Store-bought is OK, or Make Your Own)
1 Tsp Kosher Salt
Oven Roasted Tomatoes (made from 2 Pounds Cocktail Tomatoes)
Approx. 1/2 Cup Ricotta Cheese (whole milk or skim)
1/3 Cup Shaved Parmesan Cheese
1 Cup Baby Organic Spinach Leaves
1/2 Cup Mozzarella Cheese

Baste crust with olive oil, paying special attention to the outside edge of the crust. Take a small spatula and spread pesto over center of the pizza.  It should not be too thick, just lightly spread. Sprinkle kosher salt over pizza. Attractively and evenly lay the roasted tomatoes over the top of the pizza. Where you see pesto through the tomatoes, drop small dollops all over top of pizza. Since this is a pizza, measurements for toppings don’t have to be exact. Feel free to use a little more or less of something if you want to.

Sprinkle 1/3 cup parmesan cheese over tomatoes and ricotta. Evenly spread spinach leaves on top of pizza.

Finish by evenly spreading 1/2 Cup of Mozarella cheese over the top of the pizza. Bake at 450 degrees for 7-8 minutes, until cheese is melted and crust is golden.  Serves 3-4.

Can you tell I love tomatoes? One of my favorite ways to enjoy them is Oven Roasted. The flavor is so concentrated and smoky, and great for making sauces, pizzas, tossed in pasta or salads…so many uses.  Also, very easy to make. I like to use locally grown Hamakua Cocktail Tomatoes [...]]]>

Can you tell I love tomatoes? One of my favorite ways to enjoy them is Oven Roasted. The flavor is so concentrated and smoky, and great for making sauces, pizzas, tossed in pasta or salads…so many uses.  Also, very easy to make. I like to use locally grown Hamakua Cocktail Tomatoes when I roast tomatoes. These are smaller than regular tomatoes and larger than cherry or grape tomatoes, just about the size of a golf ball.

Oven Roasted Tomatoes

2 clamshells, (2 pounds) Cocktail Tomatoes
Kosher Salt
Olive Oil
8 cloves garlic

Preheat oven to 375 degrees. 

Slice tomatoes in half vertically from top to bottom. Arrange seed side up on a lined sheet pan.

Drizzle with olive oil. Sprinkle with kosher salt.

Smash garlic cloves, and roughly chop. Drizzle garlic with olive oil. Toss garlic on top of tomatoes.

Bake for 45 minutes.

Balsamic Marinated Cherry Tomatoes 

1 Pint Box Organic Cherry Tomatoes Balsamic Viniagrette 1 Tsp Kosher Salt 1/2 Tsp [...]]]> I use these Balsamic Marinated Cherry Tomatoes in many of the salads I make, including my Weekend Gourmet Signature Green Salad and my Independence Day Orzo Salad. Quick and simple to make, fresh and delicious. Without the tomatoes, it’s a simple balsamic viniagrette recipe.

Balsamic Marinated Cherry Tomatoes 

1 Pint Box Organic Cherry Tomatoes

Balsamic Viniagrette
1 Tsp Kosher Salt
1/2 Tsp Garlic Powder
3/8 Cup Organic Extra Virgin Olive Oil
1/4 Cup Balsamic Vinegar
1 Tsp Fresh Ground Black Pepper

Slice Cherry Tomatoes in half from the top. Set aside.

Whisk together Salt, Pepper Garlic Powder, Oil and Vinegar in medium bowl until it forms an emulsion.

 
Add tomatoes and stir slightly to ensure that all tomatoes are covered, absorbing marinade. Let sit for at least 1/2 hour, gently stirring once or twice. If using later, cover and refrigerate. These may be drained added to any salad, or you may also add the liquid for a balsamic viniagrette dressing.