I'm making caramelized tomatoes to spread on crostini. Slice tomatoes in half, place cut-side up in a non-reactive baking pan, roast in a 300 degree oven for 1.5 hours, then brush with a mixture of olive oil, garlic, fresh-ground pepper, salt, and balsamic vinegar and return to the oven for 1-2 hours. Tomatoes should be dark, soft, and near falling apart. Spread on bread or lightly mash and toss with hot pasta. Best with nice, fresh tomatoes, but this treatment will even perk up dull winter tomatoes.
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Portland
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Re: More lovin' from the oven
Sat, January 12, 2008 - 10:23 AMI'm doing all of this cooking because it's Kennric's birthday and we're having a party for him. My contributions so far are as follows:
- Besan, an Indian chickpea flour "quiche" loaded with fried onions and spices, then served in wedges at room temperature with cilantro/mint chutney, flaked coconut, and diced jalapenos
- Caramelized tomato crostini
- Asparagus in a mustard vinaigrette
- Celery stuffed with herbed bleu cheese
- Crudites and chips with roasted carrot spread, pesto dip, homemade salsa, and chipotle-orange creme
- Aloo Achar, Nepalese potato salad in a sesame/lemon dressing
- Kacang Asin, Indonesian peanuts fried with obscene amounts of garlic
yummyummyummy!
