Eating after I cook seems to be a real hindrance to blog maintennance! This week I’ve tried to cook every night (course, it’s only Wednesday) in an attempt to stave off an empty wallet and empty calories. Though I hear the beckoning call of pad thai, I’m resisting.
So far this week I’ve made a vegetable and tofu stir-fry and a roasted tomato pizza. Here’s a photo of the tomatoes, after they finished their time in the oven. These were pretty tasty. I bought 3 roma (plum) tomatoes, sliced them just over 1/4″ thick, and tossed with olive oil, kosher salt and pepper, a bit of oregano, and some thickly sliced garlic cloves before tossing them into a 350 degree oven for around 45 minutes or so. I’d been warned via google that slow-roasted tomatoes–tomatoes sliced very thickly and cooked for hours in a lower-heat oven–would sweeten up more, but I figured it was worth a go. Like I said, these were tasty, and would only benefit by cutting the garlic cloves and half and adding more (makes for sweet, roasted garlic, yum), slicing the tomatoes thickly, and adding less salt. They’ll probably be even better later in the summer, when native tomatoes are available. Either way, they made for a new and interesting addition to pizza. Want to make your own?
This pizza dough recipe, or some variation thereof.
Roasted tomatoes and garlic
4 oz mozzerella cheese
Grease a baking sheet and spread out your dough. Brush on a layer of olive oil, and add some basil. Go lightly if you’re using dried. Mash up the garlic from your roasting experiment and sprinkle–drop in bits–over the crust. Add tomato slices, and cover with cheese. Bake in a 425 degree oven, 15 minutes. Delicious!