These roasted tomatoes are 30 seconds to make and go with almost anything.
Take lots of whole small tomatoes, and put them in a roasting pan (small if you can, so everything snugs up close). Scatter over 2tbsps oil, 1 tbsp balsamic vinegar, 1tsp ground cumin, 1tsp sugar, a little salt and pepper. Add lots of unpeeled garlic cloves if you like garlic. Maybe chili or some harissa if you like it. Thyme if you want it a bit herby.
Put the pan into a fairly hot oven (Gas Mark 6, 200 degrees C, 400 F). Leave for 40-45 minutes, till it’s kind of blistered and blackened around the edges. Squish a bit. (Take out the garlic peel, the cloves will be squishy.)
You can: - Serve on toast. With cheese if you like. - Stir into pasta - Put on a baked potato - Eat with houmous, and alongside grilled meat if you like that - Eat with cooked green things like spinach or raw green things like watercress or rocket (arugula) - Serve with plain yoghurt, possibly with green things mixed in. - Eat with rice and any of the options above.
Seriously, it’s very adaptable, and super tasty. And it’s ideal for home-from-work, no faffing food for 1 with great leftovers.
Also, some winter ideas involving radicchio because my parents had some at Christmas which needed using up: - Add radicchio to a risotto base, when you're cooking the chopped onion. Then proceed as usual (add rice, fry; add wine (white, probably, but radicchio will take red), boil off the booze; add stock ladle by ladle till the rice is almost done. Switch off heat, add butter and grated parmesan and leave to think about itself a while. Serve)
- Radicchio winter salad (veggie): slice radicchio finely, slice spring onions finely, slice mushrooms, quarter cooked chestnuts. Cook all in a large frying pan, starting with the onion, then radicchio, then mushrooms till cooked, then add in the chestnuts just to warm through. You can stir in grean leafy things like rocket/arugula now too. Splash on balsamic vinegar and olive oil to serve.
- Radicchio winter salad (meat): fry some pancetta and the inside of some spicy sausages; add cooked chestnuts to the pan when nearly done, to warm through. Add to a salad of mixed green leaves, chopped radicchio, and dress with some chopped walnuts and pomegranates.
I've made all three this week, and nobody is bored with the red leafy veg yet. We have finally run out, though!
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carisma_sensei
Recipes for 1-2
Date: 2019-12-31 05:06 pm (UTC)These roasted tomatoes are 30 seconds to make and go with almost anything.
Take lots of whole small tomatoes, and put them in a roasting pan (small if you can, so everything snugs up close). Scatter over 2tbsps oil, 1 tbsp balsamic vinegar, 1tsp ground cumin, 1tsp sugar, a little salt and pepper. Add lots of unpeeled garlic cloves if you like garlic. Maybe chili or some harissa if you like it. Thyme if you want it a bit herby.
Put the pan into a fairly hot oven (Gas Mark 6, 200 degrees C, 400 F). Leave for 40-45 minutes, till it’s kind of blistered and blackened around the edges. Squish a bit. (Take out the garlic peel, the cloves will be squishy.)
You can:
- Serve on toast. With cheese if you like.
- Stir into pasta
- Put on a baked potato
- Eat with houmous, and alongside grilled meat if you like that
- Eat with cooked green things like spinach or raw green things like watercress or rocket (arugula)
- Serve with plain yoghurt, possibly with green things mixed in.
- Eat with rice and any of the options above.
Seriously, it’s very adaptable, and super tasty. And it’s ideal for home-from-work, no faffing food for 1 with great leftovers.
Also, some winter ideas involving radicchio because my parents had some at Christmas which needed using up:
- Add radicchio to a risotto base, when you're cooking the chopped onion. Then proceed as usual (add rice, fry; add wine (white, probably, but radicchio will take red), boil off the booze; add stock ladle by ladle till the rice is almost done. Switch off heat, add butter and grated parmesan and leave to think about itself a while. Serve)
- Radicchio winter salad (veggie): slice radicchio finely, slice spring onions finely, slice mushrooms, quarter cooked chestnuts. Cook all in a large frying pan, starting with the onion, then radicchio, then mushrooms till cooked, then add in the chestnuts just to warm through. You can stir in grean leafy things like rocket/arugula now too. Splash on balsamic vinegar and olive oil to serve.
- Radicchio winter salad (meat): fry some pancetta and the inside of some spicy sausages; add cooked chestnuts to the pan when nearly done, to warm through. Add to a salad of mixed green leaves, chopped radicchio, and dress with some chopped walnuts and pomegranates.
I've made all three this week, and nobody is bored with the red leafy veg yet. We have finally run out, though!