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!
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:
And the finished salad:
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!
Posted by Annie | September 8, 2010 8:09 AM
Posted on September 8, 2010 08:09
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!
Posted by Jerry | September 11, 2010 3:11 AM
Posted on September 11, 2010 03:11