Easy Recipe of the Week: Roasted Tomatoes 

  To all my readers and friends, I’ve been wanting to tell you all the ways I’m in a different place than I was two weeks ago.  Two weeks ago to this day, Nick and I packed our endless amount of stuff into the truck (down two flights of stairs no less), raced to South Boston, then emptied the entire truck into our new house! 

Since then, the house is laid out the way it should. In two weeks, we got a lawnmower, tv stand and a 9′ x 12′ rug for the living room (all hardwood floors). I enjoyed laying low for a week, reading this great book my sister gave me for my birthday (The Girls), but alas, a girl needs a job. I walked into Bistro 1888 looking to be a food runner, but they were so over the moon about my bakery experience, Chef Margaret has decided to ‘show me how to make everything on the menu.’ In short, it’s prep work, making dressings, sauces and marinades, and eventually, desserts. 😍 One of my tasks included peeling and chopping roasted tomatoes, and it looked so tasty I decided to make them at home! 

This is easy easy, and the possibilities for them are endless. Eat it on toast as bruschetta or mix it into risotto, like me!

Roasted Tomatoes

Roma Tomatoes
Olive oil
S & P/other spices as desired

Start by chopping your tomatoes in half lengthwise. Cut a ‘V’ in the top of both halves to core the tomatoes.   
Place tomato halves cut side up on an oiled rimmed baking sheet. Drizzle with olive oil and spices. I added dried thyme, and dried basil or oregano would work as well.

Bake at 400* for 30-40 minutes, depending on how much you have. I did 5 total, 4 homegrown (smaller), and unfortunately my new oven burns much hotter than its reporting to me. I put them in at 375* for 35 minutes and didn’t think much until my husband walked past and asked what was burning. No worries, the tomato skins got black but that’s exactly what you want!
 
Let cool completely, then remove skins  (should be very easy) and chop. Cook it into tomato sauce, fold into dinner dishes, eat alone on toast with olive oil and basil. Yum yum!

Love,
Feisty

Easy Recipe of the Week: Trader Joe’s FTW!

Anyone who knows me knows I love Trader Joe’s.  I live for it!  My mom gave me a $25 gift card to Trader Joe’s for Christmas and upon shopping there with it, I cursed her for not giving me more.  Give me $100 in Trader Joe’s merchandise & I will still need more!  Well, maybe not in one trip; their prices are awesome, which is another reason why I love them.

I don’t consider this a “recipe” exactly, but it is a combination of ingredients to make one delectable snack!  Or, your lunch as you rush out the door to catch the 1:10 p.m. showing (yes, I sleep in late on my days off) of Django Unchained (Christoph Waltz, you silver-tongued devil you).  Or, your dinner if you can’t stop thinking how delicious your lunch was yesterday. 🙂

EASY RECIPE/SNACK OF THE WEEK: TRADER JOE’S FTW!

Ingredients

1 jar of Trader Joe’s Bruschetta
1 slice of Trader Joe’s Organic Country White Bread
3 slices from a block of Trader Joe’s Danish Havarti cheese

Now, this awesome snack can be made using any ole brand but I stand by my version using Trader Joe’s.  Experiment with your favorites — the cheese & bread can be replaced with whatever you want!

1. Toast your slice of bread.

2. While toasting, slice 3 thick pieces from your block of cheese.  I prefer the creamy delight of Havarti, but its up to you.  I would recommend using block cheese only because I love me some cheese.  Also, you could slice more pieces but I feel that might be overkill.  Keep in mind this snack is a respectable 160 calories until you bring in that evil (scrumptious) cheese!

3. Once your bread is nice & toasty brown, pull it out and immediately place your three slices of cheese and press down slightly.  I do this so that the warm bread will start melting the cheese. Mmmmm…
Almost There
4. Disperse bruschetta on top liberally.  The first time you open your jar it will be room temperature; after that it must be refrigerated, so I like to wait a bit to give the cheese time to get warm.

Finally!

And Voila!  Isn’t it gorgeous?  I promptly scarfed this up after I got my photo.  I thought to add some fresh sliced mushroom on top, which would have made this even yummier in my opinion, but I only have two mushrooms left and the only thing worse than having two mushrooms left is having only one left.

Happy Snacking!
Love,
Feisty

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