Cherry Tomaisins


Not to go all foodie on you, but an oven dried tomato is an amazing sweet tart chewy bit of umami magic. Happily this is the time of year when Sprouts has these little cartons for less than a dollar. I needed half of one to roast with some fish, but of course bought two because LESS THAN A DOLLAR, you guys.(What’s the green, you ask? Himself made a chickpea spread and it is yum!)

Those little pints stared at me everyday from the kitchen counter. Then this morning I realized – I can roast them! I started to think about a quinoa salad with roasted veg and a garlicky balsamic, and thought how yummy these would be. Or maybe in a wrap. Or tossed with some green beans. Or as a layer in a bacon sammich. Or…..anyway, these freeze like a dream – if you have any left to freeze. Seriously, you will eat them like candy when they come out of the oven.

This is a Sunday at home for a couple hours recipe. It requires almost zero effort, and hardly any oven heat – but it takes two or so hours for that chewy sweet goodness.

Cherry Tomaisins
2 pints cherry roma tomatoes
2 Tb XVOO
½ tsp. pimentón ahumado dulce
garlic salt & pepper
Heat your oven to 225*. Line a baking sheet with parchment. Wash and laterally slice in half the tomatoes. (From stem to tip, in other words.) Toss them on the lined tray. sprinkle with the olive oil and seasonings. Toss in the oven. After an hour, gently stir them every half hour until they are done – about 2 hours, depending on how juice they were to start with. This batch was 2 hours and 17 minutes.

Mmmmmm
PS – If you want the link for that spread, it’s here at BlenderGirl.

Gateau aux Pommes

It’s good to fail. It gives perspective.
I know I should be posting about berries and springy things and asparagus, but I saw this recipe yesterday and made it this morning on a whim.

This is like a clafoutis, or even an apple pudding, if the pudding part were similar to a bread pudding. I hated it and thought it tasted like vanilla paste. Himself said it “wasn’t bad”, but might be better chilled. We’ll see. Maybe.

Do not think I will make this again. Or, if I do, I will make it thicker. I still want to try that Swedish version with the grated marzipan – that sounds much tastier.

Alrighty, here’s the receipt:

Heat your oven to 400*. Grease an 8″ springform and line the base with parchment.

In your mixer on high for three minutes until super fluffy light:
2 eggs
1/4 brown sugar
1 tsp vanilla

Peel and mandoline 6 medium apples.

Sift together
1/2 c. + 1 Tbp flour
1 tsp baking powder

Melt 2 Tbp butter

Once the eggs/sugar are super fluffy foamy, sprinkle the flour/baking powder over them, drizzle in the butter and
1/3 c. whole milk.

Mix to combine.

Reserve some apple slices to sprinkle on top, and hand mix the rest of the apple slices in to the batter, making sure they are all coated. Pour into prepared pan, put the reserved slices on top, and bake for 30-35 minutes until set.

Serve hot, warm, or cold. With vanilla sauce or sprinkled with powdered sugar.