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roasted tomatoes

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Jammy Roasted Tomatoes

Jammy Roasted Tomatoes on an egg and biscuit // Karista's Kitchen

These days, my kitchen counter looks more like a market produce bin.  Which is why I’ve got these lush jammy roasted tomatoes incorporated into almost every meal this season.  I honestly thought I was a bit modest in planning my summer garden this year – it appears I may have over estimated yet again.

I’m sure my exuberance was due to the long winter and my yearning for fresh tomatoes and zucchini.  I certainly got my wish.

Every morning Tank and I walk out to the garden boxes and pick produce, pull weeds, water the plants and then stand around and lovingly admire all the work. I never fail to walk back into the house with a smile on my face and usually a small cherry tomato in Tank’s mouth.

Tank the Terrier and the tomato bowl // Karista's Kitchen

This summer, I’ve prepared every fresh tomato recipe my family likes to eat as well as every zucchini and poblano recipe I can think of making.  One of my favorite ways to use the fresh zucchini and tomatoes is to small dice the zucchini and combine them with diced tomatoes, summer corn, torn basil and a drizzle of balsamic vinegar and olive oil.  This is one of my family’s favorite summer salads… it’s a bit like this salad, only with the addition of diced zucchini.

These jammy roasted tomatoes are my attempt to do something different with all the summer tomatoes other than make a salad, sandwiches or tomato pie.  I adore the sweetness of roasted tomatoes and I love to toss them into pastas, wilted greens, smear onto sandwiches or breakfast biscuits.  I like to add them to summer soups and stews, homemade pizza and of course spread them over goat cheese crostini.  I’ve canned these jammy roasted tomatoes but I also like to freeze small packages for use this winter in my sauces and stews.

Jammy Roasted Tomatoes // Karista's Kitchen

I also adore these jammy roasted tomatoes dolloped into the center of cheesy polenta or served as a sort of sauce for grilled or pan seared fish, chicken or pork.  They’re so good,  sometimes I snag a spoonful out of the jar for a snack.

Besides thinking of new ways to prepare my plethora of produce, I’ve been busy working on a fun project that I know you’re going to love!  A View to Delicious is the autumn food issue that is written by me and published by VRAI Magazine.  It’ll include new seasonal recipes, stories and photos of the Pacific Northwest, reader questions, cooking tips and techniques and more.  I’ve put my heart into this issue and I hope you’ll read it and love it as much as I do.  It’ll launch September 26th! So stay tuned.

In between work and gardening, family vacation and getting my sassy gal ready for college, I also took a little time to visit the parents. My youngest gal and I went to the local farmers market with pop, had a lovely crepe prepared by Chef Tarek for breakfast and shopped for the weekly produce under the warm summer sun.

Chef Tarek making crepes at the Temecula farmers market // Karista's Kitchen

It was a quick visit but it was fun for the grandparents to visit with their granddaughter and see her witty but somewhat eccentric style.  Yep, as you can see, this one always thought she was a mermaid.  While touring an art museum she found a mermaid chair and claimed it as her throne.

Amelia and her Mermaid Chair // Karista's Kitchen
Today I’m back in the office (kitchen) working on new, exciting and of course, delicious, recipes for the fall and winter seasons.  The kiddos are back to school and soon the weather will carry a chill in the air and it’ll be time to put a simmering pot of soup on the stove again.

Delicious Wishes and Loads of Love!

Karista

Jammy Roasted Tomatoes

Jammy Roasted Tomatoes

Ingredients

  • About 5-6 cups coarsely chopped tomatoes, drained as much as possible (enough to spread in a single layer on a lined baking sheet)
  • 2 tablespoons brown sugar
  • 1-2 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried Italian herbs
  • 1/4 cup extra virgin olive oil

Instructions

  • Pre-heat the oven to 350F.
  • Line a baking sheet with foil and then toss the chopped tomatoes with the brown sugar, garlic, salt, pepper, Italian herbs and olive oil.
  • Spread them in a single layer on the lined baking sheet and bake for about 45 minutes to 1 hour. Remove them from the oven and let them cool before using, canning or freezing.
  • Notes

    I make two or three batches of these jammy roasted tomatoes. One batch stays in the fridge, one goes in the freezer and the other one is used for dinner. Delicious!

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    Grilling Halibut Seafood Swordfish

    Fresh Seasonal Fish Topped With Roasted Cherry Tomatoes, Garlic, Shallots, Lemon and Fresh Herbs

    It’s that time of year when I suddenly realize all the beautiful fresh local tomatoes will soon be a distant memory until they arrive once again next summer.   I’m now in a full-fledged panic to use as many of those juicy tomatoes as I possibly can.  I may have a small revolt on my hands as tomatoes are showing up daily in all three meals at the Bennett house.

    Fluffy whipped French omelets with the distinctive Gruyère cheese and fresh chopped heirloom tomatoes, mozzarella en carrozza (Tuscan cheese sandwiches) with fresh sliced tomatoes piled high and grilled fish and chicken with roasted cherry tomatoes, smashed garlic cloves, diced shallots, a squeeze of lemon and fresh herbs.  And I have more recipes yet to prepare!  I think the Bennett crew will be “oh so happy” when tomato season is over. 

    I do love a good tomato.  The smell of a ripe tomato takes me back to my childhood when I would pick the sun warmed fruits off the vines in our little garden and sit in the grass to eat them.  No salt, pepper, herbs or mayo, just a juicy fresh picked off the vine tomato.  Tomatoes make delicious additions to most recipes; adds fresh flavor, a little zing, and one would have to admit, the color of a tomato is hard to duplicate. 

    Sometimes the simplest of preparations are the best.  Simply roasting tomatoes with garlic and shallots, fresh herbs, a drizzle of olive oil and lemon makes for a tasty side dish or exquisite topping for most entrees of fish or chicken.  Serve with a fresh arugula salad drizzled with rice wine vinegar and olive oil. 

    Keep dinner simple… Enjoy the flavors of life!

    Serves 4

    Ingredients

    1 1/2 lbs seasonal fresh white fish (halibut, cod, rockfish, snapper, swordfish, mahi mahi) If the fish is fresh, it will taste delicious and hold up to roasting in the oven. 

    2 pints cherry tomatoes, halved

    4 cloves garlic, smashed and lightly chopped

    2 tablespoons diced shallots

    1 lemon, zested and juiced

    3 tablespoons chopped mixed fresh herbs (Oregano, Italian parsley, basil, rosemary or thyme)

    Olive oil

    Sea salt and fresh cracked black pepper

    Directions

    Pre-heat the oven to 400F.

    Mix together tomatoes, garlic, shallots, 1 tablespoon fresh herbs, and 1 tablespoon lemon juice.  Toss with a drizzle of olive oil until lightly coated and then sprinkle with salt and pepper.

    Pour the tomato mixture into a baking dish or foil lined cookie sheet and roast for about 10 minutes until the tomatoes are wilted and slightly toasty.  Remove from the oven and set aside.  

    Drizzle the fish with a bit of lemon juice and olive oil, and then sprinkle with sea salt and fresh cracked black pepper.  Roast the fish until opaque in the center and flaky.  Fish roasting times vary according to thickness.  Start with 5-8 minutes and then check for doneness.  If it isn’t done, let it continue roasting, checking every 5 minutes. 

    Once the fish is done, transfer to a platter.  Mix the tomatoes with lemon zest and remaining fresh herbs.  Top the fish with the tomatoes and herbs and serve immediately.