teacher by day - chef by night
You guys – seriously… keep reading! I know you might be thinking “UGH; Brussels Sprouts” – but I urge you to try these if you aren’t already a fan of these delicious mini-cabbage delicious things. If you already know how awesome these guys are, then …
If I could bottle a smell – it would be the amazing smell of roasted vegetables wafting from the oven (you know, when you are roasting vegetables mixed with garlic & olive oil)! When there are yummy delicious vegetables on sale (especially eggplants and mushrooms) …
![[Oven] Sun-Dried Tomatoes](https://www.teacher-chef.com/wp-content/themes/kale/sample/images/full2.jpg)
Summer Produce, while it may seem overwhelming at times to have so many fresh garden goodies all at once, we need to embrace every last piece from our garden! Sometimes you eat them fresh, sometimes you can them, sometimes you cook with them, and sometimes you share them.
Some days you just want some good-ole roasted tasty veggies! Why not take them to the next level and put all of those delicious flavors on top of some puff pastry and call it a meal!?
We all have lots of things going on and life is busy, but that doesn’t mean that there isn’t time to sit down for dinner. According to research, less than 10% of families eat together more than 2 times a week – that blows my …
I’m not sure how your house currently looks – but mine looks like it is covered in tomatoes. No – and not just because my kitchen is painted red but because I have almost no counter space due to tomatoes (literally, 40+ pounds of tomatoes – we are in the process of ‘dealing’ with them)! I am freezing ‘fresh’ tomatoes to use later. I also am making salsa (and freezing some). I will also have some tomato sauce that will be making its way to the freezer.
But I enjoy eating fresh tomatoes!! For lunch the other day I had just a container of tomatoes that I cut & salted as I ate them – yum. Tomato Salads & Bruschetta have been on the [snack] menu multiple times the past few days as well. Stuffed Tomatoes of various sorts are another popular appetizer around here. We wanted a yummy fresh tomato dish the other day though. After making Zucchini Baba Ganoush, Tomatillo Salsa (a few times) & Tomato Soup – I decided that the house needed to smell yummy from some roasted veggies again.
This is SO simple and easy – roast up some fresh tomatoes with garlic, olive oil, & salt and you have your sauce. The only “work” to this is planning an hour ahead to roast up your tomatoes. So what are you waiting for – enjoy the flavors of summer and enjoy!!
(amounts approximate)
Preheat oven to 375 degrees F. In a 9-by-13-inch glass baking dish, combine tomatoes, garlic, oil, and crushed red pepper flakes (if using). Season with salt and pepper. Roast tomatoes until tender, juicy, and skins have popped, about 40 to 50 minutes.
Cook linguine according to package directions in salted water until cooked to desired texture. Serve into bowl then top with some more olive oil, the tomato mixture & some fresh basil, and a few shavings of fresh parmesan. Serve immediately. Yield: 2 – 4 servings (depending on appetites, I’m sure you know how far a box of pasta goes in your family).
*Note – I have also made this with making a quick tomato sauce (onion, garlic, peeled/diced fresh tomatoes, red wine) and mixing my pasta with that & serving the roasted tomatoes on top – that gave us two dimensions of tomato flavor!
One Year Ago: Apple Cinnamon Muffins
And I leave you with this, today’s Question of the Day… What is your favorite way to use garden ripened tomatoes?
