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Roasted Grape Tomatoes and Garlic in Olive Oil
Roasted Grape Tomatoes and Garlic in Olive Oil
INGREDIENTS
DIRECTIONS
Preheat the oven to 400°. On a large rimmed baking sheet, toss the tomatoes with the garlic, crushed red pepper and 1 tablespoon of the olive oil and season with salt and pepper. Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through. Pour the remaining 2/3 cup of olive oil into a medium bowl. Crush the rosemary and oregano between your fingers and submerge them in the oil. Add the tomatoes and their juices, stir gently and let stand for 30 minutes. Reduce the oven temperature to 350°. Arrange the ciabatta on a baking sheet and toast for 10 minutes, or until crisp. Spoon the tomatoes and some of the infused oil over the ciabatta, sprinkle with salt and serve.
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Fried Green Tomatoes
Fried Green Tomatoes
INGREDIENTS
DIRECTIONS
Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
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Nectarine Shortcakes
Nectarine Shortcakes
INGREDIENTS
DIRECTIONS
Preheat oven to 400 degrees. Combine nectarines, lemon juice, and 2 teaspoons granulated sugar. Let stand 15 minutes.
Whisk together flour, baking powder, salt, and remaining 1/4 cup granulated sugar in a large bowl. Using a pastry blender, cut in butter until mixture forms small pieces. Stir in cream. Fold in nectarine mixture.
Turn out dough onto a lightly floured surface. Pat into an 8 1/2-inch round. Using a 2 1/2-inch cutter, cut out 8 rounds, and transfer to a parchment-lined baking sheet. Brush with cream; sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes. Let cool on a wire rack. Remaining shortcakes can be stored in an airtight container up to 1 day.
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