Thursday, August 26, 2010

Oven Roasted Tomatoes, and Refreshing Iced Green Tea

I'm going to begin today with a bit of disclaimer. Today is not a recipe day. These foods are just too simple to be labeled as such. While ever so simple, the oven roasted tomatoes and iced green tea have been simple pleasures for me the past week so I thought I would share them.

With so many tomatoes around here, believe it or not was getting a little tired of eating them raw. I love raw tomatoes but I also love a good plump and juicy cooked tomato. Whether whole or in sauce or stew, I love them. Roasting tomatoes is very easy and results in wonderful flavour. They are so versatile and can be used for almost anything!

You may recall the roasted tomatoes from the Eggs with Tomato post. Those were roasted with just a touch of olive oil. The day before however I made roasted tomato with onion. I meant to add garlic as well but I forgot...typical!


Oven Roasted Tomatoes


Slice plum tomatoes in half and put into a bowl. Add chunks of onion and halved garlic cloves. Sprinkle with basil and oregano. Toss in olive oil until coated. Place on pan cut face up and bake for 30 minutes at 400 degrees F. Cut into smaller pieces as desired once cooled.



Since there are so little seeds these would be great to add to a stew or to a stir fry. There is enough flavour in these to simply top a piece of crusty bread, or toss with some pasta.

Along with tomatoes, summer brings hot afternoons and cravings for cooling drinks. I wanted something that was more flavourful than my go-to liquid (water) but wasn't loaded with sugar. I settled on making some home-made iced green tea.


Iced Green Tea


Heat water in a medium pot (I have no idea how much I used). Once almost boiled, remove from heat, add three tea bags, and cover with a lid. Depending on how strong you want the tea, you can steep it longer or add less water/more tea bags. Once the desired strength is reached, remove the lid and allow to cool. I was told that the beneficial compounds in green tea are volatile and therefore you should keep it covered while still warm. Therefore, I recommend keeping the pot covered, and placing it in a larger pot with ice to speed the cooling. While waiting for the tea to cool, squeeze one half of a lemon into a pitcher. Once the tea is no longer hot, pour into pitcher and put in refrigerator until cold. When ready to serve, add some frozen fruit to keep it cool, and sweeten it just a tad.



This definitely hit the spot!

Today was a beautiful day in Hamilton, Ontario. The air was crisp and the sun was still warm. I can definitely feel fall around the corner. Last weekend a friend of mine hosted a BBQ to bring some friends together as the summer comes to a close. My next post will feature my contribution to the meal.

1 comment:

  1. I love your tomatoes. The sweetness is absolutely incredible. Also speaking of the bbq thank you very much indeed for allowing me to use your muffin flowers and also for washing them lol!

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