Slow Roasted Cherry Tomatoes
Add some ricotta, crusty bread and basil
There’s only one way I like to eat cherry tomatoes: cooked. Raw cherry tomatoes are a quick turn off for me. The flavor and texture is not for me. I seem to often end up with a lot of leftover cherry tomatoes from shoots and that was the case this week. I was on set for a champagne company and making outdoor summer picnic food. Lots of veggies, cheese and beautiful farmers market herbs left over. The ensuing menu at home included a big batch of pesto and the delicious roasted tomato & ricotta crostini pictured above.
Here is my go to, quick, completely customizable and multi purpose way to roast cherry tomatoes. The base requires the tomatoes, garlic, oil and salt. But beyond that the mix ins are endless. The end result is this super savory, soft, roasty tomato bathtub. It’s amazing on a piece of toast slathered with ricotta. Or stir in cooked pasta and top with burrata. Use it as a bed for a piece of roasted fish. Like I said, super versatile. Here’s how…
Slow Roasted Tomatoes
A baking dish > cherry tomatoes (a few cut in half, a few whole), generous amount of olive oil & salt, and a few cloves of garlic > Roast @ 325 for around 30-45 minutes until they are super soft and your kitchen smells amazing. Some great additional flavors to add in before you roast: anchovies or anchovy paste, fennel seeds, chopped olives, capers, thyme, chopped shallots, or thinly sliced fennel.
MiniMouths:
I gave Dean a bowl of ricotta cheese with some of these roasted tomatoes on it. He was into it for a few bites but then he realized that it wasn't raspberries or blackberries. He’s really putting me through it right now with his desire for a diet of only berries. I’ve resorted to mashing raspberries into chicken nuggets to trick him. I’m trying to just be zen with this new phase.
What I’m Loving This Week:
Lilacs: Oh, Lilacs. The scent is one of the strongest sense memories for me of my childhood. That smell says “hope” to me. A new season, the warm weather coming, school’s getting out soon. This week I filled my house with bunches in every room including right next to my bed. I HIGHLY recommend it! It can totally shift your mood.
Roasted Walnut Oil: There was a caterer this week on set that included a little single use packet of this roasted walnut oil to drizzle on the salad. It was really subtle and simple but SO pleasant. I’m inspired to change up my olive oil drizzle habit with this walnut oil. I’ve seen it many times at better super markets. I also could imagine it being delicious drizzled on a mushroom soup. Mmmm
Giving Up Gossiping: I’m the first to admit that I have partaken in PLENTY of gossip in my life but I’m working on giving it up. It really feeds my ego int he worst way. It’s like drinking a big milkshake, feels SO good while you’re doing it and then an hour later you feel like absolute shit and wonder why you did that. I find it’s also an easy, default, instant gratification way to feel like you're relating to the person you’re gossiping with. But the truth is, gossip lives at a really low vibration. It’s cheap just like that fast food milkshake. If this resonates with you, next time you hear “OMG did you hear about…” just pause that person and ask if they are about to tell you some dirt or gossip about someone. It’ll put a pin in that immediately. Then you can move to a more meaningful topic, like “have you ever seen a ghost?” - my favorite ice breaker question.
Wishing everyone hope, warm weather and meaning in the kitchen and out. XO LIV