Roasted Tomatoes

Heat the oven to about 450 degrees.
If you are using cherry tomatoes, just wash the tomatoes and put them whole in a black skillet. If you are using Romas (paste tomato-which means it contains less water) or a slicing tomato just cut them in slices or halve and then slice.   Drizzle some olive oil over it and add a fair amount of salt. For Romas I add a bit of lemon juice because they are less acidic tomatoes.  If you have fresh garlic cloves, peel them and put them in whole. Cook it till everything gets darker. You want some caramelization; that's where the best flavor is! The cherry tomatoes will burst on their own. You can stir as you see fit to get browning on more sides.

When it's done, you can use it over pasta or on bruschetta... I promise you will lay up in bed thinking about this stuff; it's that good! If you don't need it that day or if there is some left, just put it in a jar in the fridge. It will keep for at least a week-maybe more.

No pictures yet! I'll add that when I make some more, but I wanted to get this up!

Schiacciata- What Kind of I-talian Word Is That?

Schiacciata is thinner and crisper than foccaccia.  It is very simple in toppings.    If you use the Easy bread dough recipe and keep some in the fridge all the time, then you can whip this out in no time!  My favorite version gives me a use for all the wonderful cherry tomatoes I have coming in right now.

Preheat your oven to 450 degrees F. 

Knead about a grapefruit size ball of yeast dough for each one. Here'she Easy bread dough recipe .Put olive oil on a pan or a pizza stone and press the dough out pretty thin. Leave the indentions from your finger.  At this point you have choices about simple toppings.  This version is what I usually make.  I have seen it made with grapes just like I'm using the cherry tomatoes.

Savory Tomato and Rosemary Schiacciata

-cherry tomatoes (or Roma or other paste tomato cut in a large dice)

-rosemary

-black pepper

-coarse salt

Spread cherry tomatoes over the dough.  There may be a inch or two between them.  You can leave them whole or cut them in half.  I choose to cut them in half with the cut side up.   My thinking is that I don't want the juice to spill out and make the crust soggy.  Instead, I want it to become more concentrated.

Coarsely mince fresh or dry rosemary and sprinkle all over.

Grind coarse black pepper all over and sprinkle coarse salt.

Now drizzle with olive oil.  (I like to use garlic oil.)

I have learned that it works best to go ahead and run your pizza cutter around and cut it before it is cooked, otherwise if you just break pieces off after it's cooked, the little tomatoes fall off.  

Put in oven for about 20 minutes.  When it is done, you want there to be some crisp places on it.  

*Option:  You can drop some pesto around a few minutes before it is done.