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!



oh baby I wanna get with ya

This is a stuffed mushroom.  With cream cheese. Onion. Garlic. Jalapeno. Homemade bread crumbs.  It’s all easy, it’s all scrumptious, and it’s all at your fingertips!


8-10 oz. mushrooms
4 oz. goat cheese
1/4 c. bread crumbs
2 cloves garlic, minced
2 T. olive oil
1 T. herbs (chives, basil, oregano, rosemary…)
salt & pepper

Remove stems from mushrooms and chop.  Mix stems with other ingredients except mushrooms and fill each mushroom when well combined.  Arrange on baking sheet and bake until tops are golden, 15 to 20 minutes.

Now, I only had 4 mushrooms.  And I had cream cheese, not goat cheese.  Thankfully they are the same consistency so easy swap there.  I also did not have bread crumbs, but I did have the end piece of a store bought loaf of bread.* 

THIS RECIPE IS VERY FORGIVING.  Get the amount of cheese right, don’t overdo the extra ingredients and you can pile those mushrooms high if there’s too much.  (Note: Too much would definitely be better than too little)

This is what I did:

4 baby portabellas
About a 1/4 c. of cream cheese
About 1 T. of olive oil
2 cloves of garlic, minced (teehee, I love garlic!)
Chopped onion
1 thick slice of jalapeno, chopped
handful of chopped chives
salt & pepper
red pepper flakes
and the bread crumbs…

*Toasted up the end piece until it was nice and crispy, NOT BURNT.  Burnt bread is bitter, and that’s bad! 🙂  Placed it on top of a paper towel and just attacked it, crunching it up until I could get a few big pinches of bread crumbs.  After I filled the mushrooms, I also did another nice sprinkle of bread crumbs and pepper.

I ended up cooking these longer, more like 25 minutes, because the tops weren’t looking brown to me.  I pulled them out when I could start to smell the mushroom cook (a good sign!).  I love that roasted mushroom taste.  With the ingredients I combined, these came out garlic-y with a little bit of spice, absolutely crave-worthy!  Obviously a fun recipe you can experiment with.

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