Omg my FAVORITE bagel combo is poppy lightly toasted with scallion cream cheese and generous slices of ripe tomato and fresh ground pepper. This version of a caprese sounds right up my alley. Did you find that the the tomatoes after roasting tasted more spicy? I love that too! But for me I would have just ate that bread with some fancy full fat butter and called it a day!
There was a Washington Post recipe years ago that made a 'sandwich' of two slices of tomatoes. In the sandwich was pesto and mozzarella. You dip the tomato sandwich in flour, then egg and then panko with parm cheese (and dried herbs if you want) and fry it up in olive oil. The result is delicious, but is so fiddly (tomato slices slide etc) and there's the whole 'its hot and here I am frying oil' of it all that you can really only do it once a season.
I love to toss a bunch of small tomatoes (grape, cherry, whathaveyou) and peeled garlic cloves into a pyrex dish, drizzle liberally with olive oil and roast for 30 minutes or so at 400 degrees. Roast until the tomatoes pop and start to brown a little on the tops. Serve hot as a dip with torn up bread or brazilian cheese bread.
Never ever did it enter my mind to use my air fryer for roasting! Bless you for this fabulous tip. And your post is also appropriate given your girl Ina is the queeeeeen of the tartine!
A red pepper, whole head of garlic and some herbs roasted along side those tomatoes would make a delicious blender soup - you just add stock. Also, Olia Hercules' various tomato recipes to save the excess tomatoes are very nice - both her Mamushka and Summer Kitchens cookbooks have lovely kitchen inspo too!
I loved reading this! You are a very gifted writer and I am a food nerd. One of my favorite tapas at Jaleo is the pan a tomate. Could eat that daily!!
Omg my FAVORITE bagel combo is poppy lightly toasted with scallion cream cheese and generous slices of ripe tomato and fresh ground pepper. This version of a caprese sounds right up my alley. Did you find that the the tomatoes after roasting tasted more spicy? I love that too! But for me I would have just ate that bread with some fancy full fat butter and called it a day!
There was a Washington Post recipe years ago that made a 'sandwich' of two slices of tomatoes. In the sandwich was pesto and mozzarella. You dip the tomato sandwich in flour, then egg and then panko with parm cheese (and dried herbs if you want) and fry it up in olive oil. The result is delicious, but is so fiddly (tomato slices slide etc) and there's the whole 'its hot and here I am frying oil' of it all that you can really only do it once a season.
I love to toss a bunch of small tomatoes (grape, cherry, whathaveyou) and peeled garlic cloves into a pyrex dish, drizzle liberally with olive oil and roast for 30 minutes or so at 400 degrees. Roast until the tomatoes pop and start to brown a little on the tops. Serve hot as a dip with torn up bread or brazilian cheese bread.
Never ever did it enter my mind to use my air fryer for roasting! Bless you for this fabulous tip. And your post is also appropriate given your girl Ina is the queeeeeen of the tartine!
A red pepper, whole head of garlic and some herbs roasted along side those tomatoes would make a delicious blender soup - you just add stock. Also, Olia Hercules' various tomato recipes to save the excess tomatoes are very nice - both her Mamushka and Summer Kitchens cookbooks have lovely kitchen inspo too!
ooh! I love this - it can be Tomato Toast - similar to Avocado Toast but best enjoyed during tomato season.
Yes! But since the tomatoes are roasted, they can be enjoyed year round!
The "that's not how I want to live" line killed me. Also, I am off to buy tomatoes now.
Inspired