Thursday, October 2, 2008

Simple Food: Roasted Tomato Tartine w/Tomato Vinaigrette

If you forced me to define my style of cooking, I would use one word: Simple.

The beauty of simple food and simple ingredients are you don't have to have years of culinary experience to make something special. All you need to know are a few basic techniques, and how to buy quality, local food.  I won't get into buying organic or not, as the choice is really up to you. My goal is to provide you with recipes and ideas that will fit your life, and bring you back to real food. Local, Seasonal, Simple.

I still have more tomatoes then I know what to do with this year, so here is ANOTHER tomato recipe.  It is a tartine.  Tartine ( Tar. TEEN) is french for an open faced sandwich.   This one is made with a good quality whole grain bread, sliced thickly and toasted.

Roasted Tomato Tartine w/ Tomato Vinaigrette
Serves 4: unless someone eats all your roasted tomatoes

2-3 lbs of mixed variety ripe tomatoes (I like to use small and medium sizes)
Extra virgin olive oil
Kosher Salt
Fresh Ground pepper
Fresh, good quality bread

1 Cup Fresh picked salad greens
2 Tbl Fresh herbs, chopped (your choice; thyme. chervil, parsley, chives, etc)
1-2 teaspoons Red wine vinegar
1 teaspoon Dijon mustard
Tomato water (saved from the recipe above)
2 teaspoons extra virgin olive oil
Sea salt
Fresh Ground pepper

Preheat oven to 350°

Core tomatoes and cut in half if small, or quarter if medium. Gently, squeeze out tomato pulp and seeds over a bowl fitted with a fine mess strainer, discard the seeds (or save them in the freezer to add to your stock). What you now have in the bowl is called tomato water. Taste set is aside for later use.

Place tomatoes cut side up on a sheet pan, drizzle with a few tablespoons of olive oil, salt and pepper. Place in oven for 40-45 minutes**. Once they appear slightly toasty on the edges, remove them from the oven and allow the tomatoes to cool. Resist snacking on ALL of them!

While tomatoes are roasting, whisk the tomato water, Dijon mustard, 1 teaspoon red wine vinegar, and a few pinches of salt together in a small bowl. Taste. You can add more vinegar or salt if needed, but it should taste like a fresh tomato. Whisk in a few tablespoons of olive oil and a bit of fresh ground pepper. The vinaigrette will separate. Set aside. You will have more then you need, so save it in the refrigerator for another use, or sip it as you make dinner.

To Serve: Toss the greens and the herbs with a few teaspoons of Tomato vinaigrette; Toast or grill bread, top with roasted tomatoes, and finish with dressed salad greens, Drizzle an additional teaspoon of vinaigrette on each Tartine, and add few grinds of fresh pepper. Serve with a nice wedge of your favorite MouCo cheese on the side. Enjoy, Enjoy, Enjoy!

**If your oven is already in use, double or triple the tomatoes and roast enough to use all week. Just reserve 1/2-cup tomato water, for this recipe and save the rest in the refrigerator or freezer.

No comments: