In My Kitchen October 2013

Last week we were swimming at the lake, today we are wearing light sweaters and sipping hot tea.

Ahh! Welcome Autumn!

After canning my rear end off last month, its nice to look at something other than mason jars and canning pots. I’m quite sure we will enjoy these things come cooler months.

I got to pull some of my china and other “stuff” out of storage and put into use this lovely oil dispenser. Pottery Oil Can

I really like this one. It was hand-made by an artist in Boca Raton, FL. I adore using well made pottery.

Pumpkins and squash fill my counters. Ready to eat this season.

These various squash found their way into my basket while shopping this weekend.

These various squash found their way into my basket while shopping this weekend.

I love roasting squash and serving it with butter, salt and fresh pepper. Yum.

Yesterday I made Butternut Squash Soup for lunch with Grilled Cheese and Tomato Sandwiches pressed on the Panini press.

We have a lovely pumpkin and fall squash display on the front step.

Stacked Pumpkins on the step

Stacked Pumpkins on the step

I topped one with moss and succulents for accent;

Pumpkin with Moss and Succulents

Pumpkin with Moss and Succulents

we are progressively eating our way through the rest!

While this October edition of In My Kitchen was due a good while back, I’ve been quite busy working on a few things.

For one, I studied my butt off to take the certifying exam for “Certified Dietary Manager” or CDM. I’ve been cramming medical nutritional therapies and medical codes into my head and now that I’ve passed the exam I have more free time to blog.

In My Kitchen now are 6 molds of goat cheese draining,

Goat Cheese Draining

Goat Cheese Draining

2 bread loaves rising, lobster tails, stone crab claws and Mimosa’s for lunch because today is my birthday!

And it’s time to start working on November’s In My Kitchen! Celia of Fig Jam and Lime Cordial, Hosts this wonderful gathering each month. Visit and join in!

Roasted Tomatoes Provençal

These slow roasted Tomatoes Provençal are a wonderfully delicious way to enjoy the full ripe flavor and natural sweetness.

TomatoesI do this to use up any extra tomatoes we don’t get around to eating fresh. One week both Robert and I brought home an arm load of fantastic heirloom tomatoes from the local farmers market.

Being February when we bought them, I knew they weren’t local but they sure looked and tasted great.

Roasting Cornish Hens for dinner one evening, I decided to also roast some tomatoes.

Here’s how:

Tomatoes Provençal

  • Good quality ripe tomatoes
  • Kosher salt or French Grey Salt
  • Fresh ground black pepper
  • Herbs d’ Provence
  • Olive oil
  • Pinch of sugar (Optional)

Slice the tomato in half. Slice it across the middle, rather than top to bottom, to expose all the seed pockets.

Gently press out the seeds, catching them in a wire mesh strainer.  Place the cut and seeded tomatoes in the strainer, cut side down. Allow them to drain for about an hour or so.

Reserve any juice and press out any additional juice from the seeds. Set this aside for later.

Use a shallow baking dish. Place the tomatoes cut side up into the dish. Don’t crowd them as we want them to roast and concentrate all around. If they are crowded together, only the outside edge will get thoroughly roasted.

Sprinkle salt, pepper, herbs and sugar is using over the tops of the tomatoes. If you like, you can also add garlic, I chose to leave it out this time.

Seasoned, ready to roast tomatoes

Seasoned, ready to roast tomatoes

Drizzle a light bit of olive oil over the tomatoes and roast them, uncovered, in a 350°F oven for at least an hour and one-half. Keep an eye on them as you do not want a dried up leathery tomato (good sometimes, not here).

When the tomatoes are done roasting, allow them to cool before serving. Their full flavor potential is best at room temperature or slightly above.

Here we served them along side of grilled cheese sandwiches and butternut squash soup.

Lunch!

Lunch!

Be prepared! They will go so fast so be sure to roast more than you need.

If, by chance, you have any left over, you can make great roasted tomato marinade or  roasted tomato vinaigrette or even roasted tomato soup.This afternoon, I am putting some on grilled cheese sandwiches for lunch. YUM!

Typically though, you have to roast the tomatoes specifically for these dishes as there never seems to be any left over.