Yesterday I attempted Stephencook's master recipe for slow-roasted tomatoes. I only had about a dozen tomatoes, so I halved the recipe. The house smelled great all day long while they were roasting. The only thing that I didn't like about my batch, is that the garlic dried up into little garlic "chips". I ended up picking most of them off and discarding before I slid the skins off the tomatoes and put them in the oven.
So, today I found this recipe at Epicurious to use up my tomatoes: Bulgur Pilaf with Roasted Tomatoes, Onions, and Garbanzo Beans. I just roasted the onions first and then added the tomatoes from yesterday, garlic and chickpeas and roasted them all together for about 10 minutes in the oven. I didn't bother adding the dill or lemon juice (didn't have either) and it still had lots of flavor. Probably from the herbs added to the initial batch of slow roasted tomatoes.
Subscribe to:
Post Comments (Atom)
1 comment:
Hi Holly...thanks for the mention and link..your Bulgur Pilaf sounds yummy...about the garlic...I think I pretty much put it in to perfume the kitchen, but I think some of that does penetrate the tomatoes, too...thanks so much for your interest in Stephencooks.com!
Post a Comment