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.
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.
PS – If you want the link for that spread, it’s here at BlenderGirl.
My current obsessions: pimentón dulce ahumado and Costco’s pesto genovese.
So, you know when you have big plans? I envisioned this blog post. We would grill some chicken and veg on Friday night, then Saturday I was going to chop up the leftovers to make a salad with a smoked paprika dressing. Only I forgot we need propane for the grill. Then when we were out Friday afternoon, we were by the MexiChicken, which is one of my most favorite places to eat. So…….we had a very late lunch at 5, and never actually got around to having dinner.
Saturday comes. Blog post plans are shot. But I will not be denied this salad dressing I’ve been tasting in my dreams. I got out the Cuisinart panino press and grilled up the stuffs. Kinda kills the point of using up leftovers, but this is all about that dressing, so we will just have to put on our big girl panties and deal with it.
Himself thought the garlic was quite strong. I love garlic, so I told him he was a pussy. (Feel the love, people.) But, if you have delicate sensibilities, you might want to start with one clove. (Always add –vs- can’t take away and all that jazz.)
Please forgive the lack of food styling. This was Saturday lunch, as opposed to prettified just for pictures. So, I am putting cobb salad photo styling on my list of skills to perfect.
Give this a whirl. (Ha! See what I did there?) It’s freaking delicious.
For the dressing
¼ c plain yogurt (we use the lactose free kind)
2 Tbsp olive oil
2Tb red wine vinegar
1 – 2 garlic cloves, pressed
2 tsp pimentón ahumado dulce (the real deal, from Spain. No cheapo crap. You’ll taste the difference.)
½ tsp oregano or thyme or a mix
1 Tbsp honey
1 Tbsp mayo
dash worsteshire sauce
Put all the dressing ingredients in the blender and mix. Arrange the salad ingredients, and dress.
This is awesome on a salad with grilled chicken, or steak slices, or shrimps. Especially if there’s avocado involved..
Fat 10 g
Sodium 30 mg
Carbs 6 g
Protein 1 g