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Slow Sides #10 - Tomatoes

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Sheri of As the Seasons Change picked tomatoes for this week's featured ingredient. She even gave us two recipes to choose from, and I am doing both!

First I prepared Roasted Roma Tomatoes, which Sheri found on Allrecipes.com. We had some small Romas in our garden, so I downsized the ingredients by half. That was probably even too much - lots of excess olive oil. Next time I will cut down on the olive oil, even for the larger Romas.

We had our roasted tomatoes with BBQ'd chicken and ribs, and they were really good. Thanks Sheri!

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OK, on to recipe #2 - Cauliflower-Potato Salad! Here is what Sheri said about it:

Last week I was given an idea for "Potato Salad" by my new leader at Weight Watchers. We enjoyed it so much that I wanted to share it since so many of us are trying to either lose weight or eat healthier. It does contain tomatoes - since I had some gorgeous Cherry Tomatoes that needed to be used and simply added them to the salad. Vern told us that she uses two med/lg potatoes to one head of cauliflower. While she uses light mayo, I prefer Olive Oil and Lemon Juice.

I substituted a few ingredients: Didn't have any celery, so I chopped half a cucumber. Also added chopped red bell pepper and a little chopped cilantro, along with the parsley. It was really yummy and pretty healthy too. Thanks Sheri!

Here's all the ingredients:
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And the finished salad:
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Roasted Roma Tomatoes

Ready In: 30 Minutes
Servings: 4

"Hang onto those last lazy summer days with this easy recipe for roasted plum tomatoes, seasoned with fresh herbs and baked with feta cheese."

Ingredients:
8 roma (plum) tomatoes, cut in half and
seeds removed
1/4 cup extra-virgin olive oil
2 tablespoons chopped garlic
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
salt and black pepper to taste
1/2 cup crumbled feta cheese

Directions:
1. Preheat an oven to 375 degrees F (190 degrees C).
2. Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
3. Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.


Cauliflower-Potato Salad

1 head cauliflower, steamed about 6 minutes
2 Med/Lge potatoes,peeled and boiled about 20 minutes
1 small onion,finely chopped
1 1/2 ribs celery, finely chopped
Handful of fresh parsley
Salt & Pepper to taste
1 pt. Cherry Tomatoes,halved
1/4 C Olive Oil
Juice of 2 lemons

Mix first 6 ingredients in a large bowl. Add Olive Oil and Lemon Juice.Add Cherry Tomatoes before serving. This was great made 1 day ahead.

Comments (2)

That "potato" salad looks awesome! I only did the roasted romas so far but I want to make the salad too.

Hope you had a good holiday weekend!

I've been slow-roasting tomatoes for a few years now. I like tham on slices of bread with some burratta for a quick nibble . . . tossed in pasta . . . heck - with anything. :-) I make a big batch and store them in the fridge for when I want an incredible jolt of amazing tomato flavour!

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This page contains a single entry from the blog posted on September 5, 2010 8:00 AM.

The previous post in this blog was Slow Sides #9 - Peaches.

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