No Waste Left Behind: Roasted Tomatoes

Don't you hate coming home from a weekend off-campus to find half of your fridge close to rotting or rancid? Money is precious when living as an independent college student, so having to chuck your fruits or veggies or crusty-turned-concrete bread away...well, not so fun!

Recently, I have been away from work enjoying a small vacation to Charleston, SC with friends; but, arriving home early this morning, my fridge had a variety of things needing a date with the sink and garbage disposal. Fortunately, only one of my twenty plus little tomatoes was going rotten,. Nonetheless, I needed to act fast to salvage any of them.

Tomatoes (and root vegetables like potatoes, carrots) can be on the verge of bad, and yet, still redeemable with some simple measures, i.e. roasting. Roasting coaxes out all the flavor while preserving the food so that your college budget isn't thrown out the window when you over-buy groceries or don't get around to using a perishable item.

So, don't throw them out!
Especially tomatoes!

Once roasted, add them...

...to pasta.

...to a salad.

...to fresh cheeses or slices of toast or other crusty bread.

...to a sandwich.

Roasting does take some time with tomatoes, i.e. nice and slow, about 1 1/2 to 2 hours. Perfect so you can take care of other things like studying, getting laundry done, etc.

I made a quick little snack with some leftover mozzarella cheese, drizzled everything with balsamic glaze, a few herbs and my roasted tomatoes. Only thing that could have made it just a tad better...some crusty fresh baguette.

(Adapted from Ina Garten's Back To Basics cookbook. Omitted the sugar and used the tomatoes I had instead of Roma tomatoes.)

Roasted Tomatoes with Mozzarella & Basil

Equipment:
Large baking sheet with rim
Cutting board
Sharp knife

Ingredients:
20 plus medium cherry or sweet salad tomatoes
1/4 c. Olive oil
1-2 Tbls Balsamic vinegar
2 cloves garlic, minced
Salt & pepper
Fresh Mozzarella
Fresh basil and/or thyme or a sprinkle of dried
Balsamic glaze (this is thicker and sweeter)

Instructions:
1. Wash your hands.
2. Preheat oven to 275F degrees.
3. Halve and remove seeds from your tomatoes.

4. Arrange tomato halves in single layer on baking sheet.
5. Drizzle with olive oil, balsamic vinegar (or syrup), garlic, salt and pepper.

6. Roast your tomatoes for 1 1/2 to 2 hours at 275F degrees. Remove from oven and cool.

7. Prep a platter of mozzarella or fresh crusty bread and layer with roasted tomatoes, balsamic glaze, fresh basil and olive oil.

8. Or, boil some pasta to toss with the roasted tomatoes--simple and delicious.

See what you think. If you like what you are eating, leave me a comment. Would really appreciate some feedback.

A Twist On Caprese

Fresh mozzarrella, basil and tomatoe with a little olive oil has got to be one of Italy's finest contributions to the world.  Fresh, classic, simple.  The recipe I'm featuring today is a new way to enjoy this timeless flavor profile:  Caprese Garlic Bread.  Use it as an appetizer or as a side dish or a simple snack!  Oh, and it's easy as pie.

(Adapted from Pinterest)

Equipment:

Baking Sheet

Small mixing or cereal bowl

Functioning oven or large toaster oven

Ingredients:

Ciabatta or French Baguette (but ciabatta is wider)

4 Tbls butter, softened

3 cloves garlic, minced

12 oz of Mozzarrella cheese, sliced

2-3 Roma Tomatoes, sliced to match number of cheese slices

Salt & Pepper

1/3 cup basil, chopped

1/4 cup balsamic vinegar, drizzled (optional)

Instructions:

1. Wash your hands.

2. Preheat oven to 350F degrees.

3. Slice the ciabatta in half horizontally.

4. Mix the butter and garlic.

5. Spread on bread halves.

6. Place slices of cheese across loaf and bake (or toast) for several minutes.

7. Set your toaster to BROIL for 30-45 seconds and watch closely until golden brown.

8. Add tomato slices.

9. Sprinkle with salt and pepper.

10. Drizzle olive oil and balsamic over the top.  Sprinkle with basil.

Sit back and enjoy the compliments!

Light House Pizzeria

Pizza and college go hand in hand. And if you are anything like our son, you like a smorgasbord of variety. Look no further.

Beyond turning the oven to 450 degrees, you just need to get the fixins on the counter and start assembling! These are easy and scrumptious any which way you like them.

Below are two personal favorites, but traditional combos are good too. Branch out. Let your taste buds live a little.

Light House Pizza

Equipment:

Baking Sheet

Ingredients-The Basics:

1 bag Gyro Bread / 'no pocket' Pita Bread

Pizza Sauce (I suggest San Marzano)

Olive oil 

Shredded Mozzarella cheese

Fresh herbs if possible (oregano, basil)

Add-ons:

Tomatoes, sliced and/or roasted

Mushrooms, Sautéed

Sausage, cooked & drained

Fresh Mozzarella

Pepperoni

Artichokes

Pineapple

Canadian Bacon

Jalapeño, thinly sliced

Instructions:
1. Wash Your Hands
2. Pre-heat oven 450F degrees.
3. Place 3-4 gyro bread rounds on a baking sheet and heat for 4-5 min until just beginning to crisp

4. Remove from oven.

5. Drizzle or brush olive oil onto to rounds.
6. Spread 1-1 1/2 Tablespoons of your favorite pizza sauce.
7. Sprinkle a handful of shredded mozzarella cheese.

8. Begin the journey with your favorite combos:
-Pineapple, Canadian Ham, Fresh Mozzarella, Fresh Jalapeño
-Sauteed Mushrooms & Caramelized Onions (see previous blogs)
-Artichoke Hearts, Canadian Ham, Fresh Mozzarella
-Tomato Slices, Fresh Mozzarella, Basil
-Mushroom & Sausage / Pepperoni

9. Once pizzas are assembled, drizzle with olive oil.  Salt & Pepper. Red Pepper Flakes.

10. Put in the oven for 8-10 minutes until cheese melts and golden brown.

11. Enjoy the flavors, friends, and fun!  They will be back for Light House Pizza!

Visit the Windy City for it's deep dish pizza!

Or Visit www.zazzle.com/bandiliciousinc* for cool Chicago gear!

Like the design, but want a different product?  Just buy the image file at:

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Chicago Retro Mousepad

Chicago Retro Water Bottle