argh! (grilled tomatoes)
i cooked the spicy beef pasta last night, and i realized i'd forgotten to buy a key ingredient: sun dried tomatoes. they just add an extra "something" to the taste that's somehow important, so i grilled up some romas instead.
then i realized i'd forgotten to add that same key ingredient to the recipe. d'oh! that's been remedied, and i'm adding instructions for grilled tomatoes here so the entire post isn't "oh, nooooo! i forgot to list somethiiiiing!" the tomatoes are fussy and unbachelor-like, but they're tasty and nice to make ahead and add to pasta or omelets... which requires forethought, which i clearly don't have to spare... hm. maybe i just like cutting things up with knives. *grin*
grilled tomatoes:
pour some olive oil onto baking sheet, just to coat. cut cherry or grape tomatoes in 1/2 (plum or romas into manageable-sized sections or chunks) and place on baking sheet, skin side down. salt, pepper, bake at 400 degrees for 15 to 20 minutes. line the sheet with aluminum foil first, and then it's easy to wrap the whole mess once it cools some and pop it into the fridge without even taking them off the baking sheet individually. larger tomatoes don't work as well, since they tend to have more water content.
(edit: i've since found that it works better to instead spray the tops of the tomatoes with non-stick spray - olive oil, preferably - and bake at the lowest temp your oven will go for more like 3-5 hours. if you don't have non-stick spray, you can brush olive oil onto the surface, but that's even fussier. just go buy some spray.)
then i realized i'd forgotten to add that same key ingredient to the recipe. d'oh! that's been remedied, and i'm adding instructions for grilled tomatoes here so the entire post isn't "oh, nooooo! i forgot to list somethiiiiing!" the tomatoes are fussy and unbachelor-like, but they're tasty and nice to make ahead and add to pasta or omelets... which requires forethought, which i clearly don't have to spare... hm. maybe i just like cutting things up with knives. *grin*
grilled tomatoes:
pour some olive oil onto baking sheet, just to coat. cut cherry or grape tomatoes in 1/2 (plum or romas into manageable-sized sections or chunks) and place on baking sheet, skin side down. salt, pepper, bake at 400 degrees for 15 to 20 minutes. line the sheet with aluminum foil first, and then it's easy to wrap the whole mess once it cools some and pop it into the fridge without even taking them off the baking sheet individually. larger tomatoes don't work as well, since they tend to have more water content.
(edit: i've since found that it works better to instead spray the tops of the tomatoes with non-stick spray - olive oil, preferably - and bake at the lowest temp your oven will go for more like 3-5 hours. if you don't have non-stick spray, you can brush olive oil onto the surface, but that's even fussier. just go buy some spray.)