(no subject)
I came home this afternoon with a few ripe, slightly sad-looking (hence free!), but very delicious field tomatoes. So I slow roasted them: cut in halves and quarters, drizzled in olive oil and sprinkled with salt, put on a baking sheet, and sent into the oven at 200F for 3.5 hours. Oh - and I kept them company with a number of cloves of garlic.
They were large enough that they still had a good amount of juice in them when I took them out. I peeled the garlic then too.
I couldn't decide between soup or pizza for a while. I didn't have cream or a sieve or the will to wash the hand blender (which are all optional to varying extents), nor did I have cheese on hand for the latter. But I did have a jar of pesto and a small ball of dough in the freezer.
This has got to be the thinnest crust I've done. Most of it's thinner than your usual cracker.
One round teaspoon of pesto's covering the crust, which covers most of my cookie sheet.
The first clove of garlic I bit into had a flavour which hinted of root beer. I'm not sure what that's about... But the roasted garlic...oh my.
The roasted tomatoes are heavenly sweet and flavourful. I'd mashed them a bit to cover more of the crust. When people write that slow-roasted tomatoes are the best thing ever, they're not lying.
(Okay - it's not entirely a cheeseless pizza. I have some parmigiano reggiano sitting in my fridge still so that's been microplaned over top. But I didn't remember this until after my first two slices.)
They were large enough that they still had a good amount of juice in them when I took them out. I peeled the garlic then too.
I couldn't decide between soup or pizza for a while. I didn't have cream or a sieve or the will to wash the hand blender (which are all optional to varying extents), nor did I have cheese on hand for the latter. But I did have a jar of pesto and a small ball of dough in the freezer.
This has got to be the thinnest crust I've done. Most of it's thinner than your usual cracker.
One round teaspoon of pesto's covering the crust, which covers most of my cookie sheet.
The first clove of garlic I bit into had a flavour which hinted of root beer. I'm not sure what that's about... But the roasted garlic...oh my.
The roasted tomatoes are heavenly sweet and flavourful. I'd mashed them a bit to cover more of the crust. When people write that slow-roasted tomatoes are the best thing ever, they're not lying.
(Okay - it's not entirely a cheeseless pizza. I have some parmigiano reggiano sitting in my fridge still so that's been microplaned over top. But I didn't remember this until after my first two slices.)