Posts Tagged ‘Gwyenth Paltrow Cookbook’

Meatless Monday: Slow Roasted Tomatoes


This is a NON recipe for one of the most delicious foods on earth! I first discovered slow roasted tomatoes from Orangette and then Gwyneth put a recipe for them in her book which I also made (they were excellent as is her book, don’t hate.)  Basically you take any small sized tomatoes, cut them and half, add salt and EVOO and let them sizzle and shrivel in a low oven for 2-5 hours. Even the crappiest tomatoes condense as they roast into the richest, tangiest, sweetest flavor on earth. Make these and eat like an Etruscan King. Drew calls them “Umami discs.”


Farmer's Market Roma Tomatoes

Farmer's Market Tomatoes in Baggu Bag

I’ll walk you through the process. Buy some tomatoes, I got these at the Farmer’s Market but I’ve also done this recipe with (gasp) grocery store, out of season, non-organic cherry tomatoes and it was just as yummy. Wash them and take the tops off. Cut them in half.


Roma Tomatoes for Roasting


Toss the tomato halves with a few tablespoons of extra virgin olive oil and sprinkle generously with salt and freshly ground black pepper. Lay cut side up on a baking sheet (I line mine with these parchment paper sheets, best product ever.)


Tomato Halves with Grey Salt

See how much salt I use, this gives the tomatoes lots of flavor. Now put them in a 250 degree oven for 2-5 hours depending on the size. These Roma halves took 3.5 hours.


Slow Roasted Tomatoes

Roast them til they look like this picture. Shriveled but not burnt or crisp.


Slow Roasted Tomatoes- close up

Aren’t they pretty! Let them cool and store them in your fridge in an airtight container drizzled with olive oil for up to a week. Toss them with pasta, puree them into soups or hummus, add them to sauteed lentils, each them on steak sandwiches or with fresh mozzarella. Eat them off the baking sheet for all I care, just make these.






A & O Weekly Menu: 5.2.2011


Happy Monday Friends! Sarah and I both traveled this weekend so getting back into the swing of things will be tough. To design this week’s menu we relied on recipe inspiration from our favorite cookbook authors like Ina Garten, David Tanis and new fav Gwyenth Paltrow. What cookbooks inspire you to get into the kitchen?




Menu May 2-6, 2011

Lunch-Roast turkey chopped La Scala salad
Dinner-Baked chicken meatballs in tomato sauce with green salad

Lunch-Pan-seared crabcake salad with radishes and snowpeas
Dinner-Pan-roasted chicken breasts with Dijon sauce, steamed green beans and crunchy salad

Lunch- Whole Wheat pesto pasta salad with grilled chicken and cherry tomatoes
Dinner- Steamed White Fish with sweet-spicy ginger sauce over brown rice and steamed broccoli

Lunch- Grilled Shrimp and marinated white bean salad
Dinner- Pork Scallopini with lemon-caper sauce and zucchini pancakes

Lunch- Lobster Tacos with cilantro cabbage salad
Dinner- Crispy Baked fish with green bean salad and grilled artichoke halves