I'll admit it. I am an addict.
Addicted to food blogs that is, with one in particular.
Molly Wizenberg is a foodie, a blogger, journalist, author and now restaurateur with her husband Brandon Petit. Molly was responsible for one of the best-loved food/life blogs around, Orangette (http://orangette.blogspot.com/).
Two years ago the couple opened Delancey (www.delanceseattle.com), a woodfire pizza spot in Seattle's Ballard neighborhood. She is funny, candid and her recipes hit the spot. Basically, Molly is a food blogger goddess and I worship the counter on which she bakes.
In her book, A Homemade Life, Molly shares her recipe for slow-roasted tomatoes.
I just had to try it because:
A) the recipe calls for 4 ingredients,
B) tomatoes are cheap and in-season and
C) I am Sicilian and 2/3 of my body is literally a mixture of olive oil and tomatoes. It's genetic.
This is a weekend recipe, as it takes 4 to 6 hours to complete,
but it is WELL WORTH THE WAIT!
This recipe makes a LOT. You'll be surprised how many dishes you will want to which you'll want to add some of these sweet little guys. In the last few days we have added them to burritos, eggs and pasta salad. They are a great way to spruce up an otherwise "blah" dish.
Rinsing the tomatoes, just like my momma taught me.
Tomatoes sliced in half and tossed lightly with olive oil.
Tomatoes spread on a cookie sheet, sprinkled with sea salt and fresh ground pepper.
Sure, these little guys don't look pretty, but they are absolutely irresistible.
As you can see, many of them disappeared before I could take a picture.
To highlight the sweet flavor of the tomatoes, I made a recipe from another favorite blog, Budget Bytes. This was the first gnocchi recipe I have tried. It was easypeasie (is that how spell that?).
http://budgetbytes.blogspot.com/2011/08/easy-ricotta-gnocchi-258-recipe-065.html
Mmmm...slow-roasted tomatoes
with ricotta gnocchi, fresh Parmesan cheese and basil from the garden.
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