Archive for October, 2012

Slow-Roasted Cherry Tomatoes With Basil Oil

You can serve these as an appetizer (have napkins close by) or side dish, or tossed with pasta. You can easily multiply this recipe, but you won’t have to use much more olive oil to coat the tomatoes.

 

2 baskets sweet cherry tomatoes (can use a mixture of colors)

Salt to taste

A couple of pinches of sugar

4 tablespoons Extra Virgin Olive Oil…this can be all Basil Olive Oil, or a combination of Basil Oil and Unflavored Oil

 

1. Preheat the oven to 300 degrees. Place the tomatoes in a baking dish large enough to fit them in a single layer. Add the salt and sugar, and toss together. Add 3 tablespoons of Olive Oil, and toss again. Place in the oven for 45 minutes until the skins have shriveled and just split; the tomatoes should still be still intact. Remove from the heat, and allow to cool.

2. Arrange the tomatoes on a platter. Drizzle the remaining Olive Oil decoratively around and over them, and pour on any juices from the pan. Serve warm or at room temperature.

Yield: Serves 8 to 10 as an hors d’oeuvre, about 6 as a side dish or sauce.

Advance preparation: You can make these tomatoes several hours ahead of serving. They will keep overnight in the refrigerator.

 

Cinnamon-Pear Balsamic Roasted Sweet Potatoes

Ingredients:

4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges

1/3 cup Cinnamon-Pear Balsamic

2 tablespoons Organic Butter Extra Virgin Olive Oil

3/4 teaspoon kosher salt or sea salt

Directions

Heat oven to 400.

Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl, toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.

Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.

 

Cream of Roasted Pepper & Tomato Soup With Tuscan Herb Olive Oil

Ingredients;

2 28 oz. cans tomato puree

1/2 cup white wine

2 cups chicken or vegetable stock

2 large red bell peppers- roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained and chopped

3 tablespoons Tuscan Herb Olive Oil

1 medium yellow onion, finely diced

4 large cloves garlic, minced

1 bunch fresh basil leaves- washed, dried and torn

1 teaspoon dried oregano

1/2 cup grated Romano Cheese

1 cup heavy cream

Sea salt and fresh ground pepper to taste

 

Directions

In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.

Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano cheese and stir to combine. Adjust seasoning with salt and pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.

Serves 4-6

 

Ricotta-Basil Olive Oil Spread

1-1/2 cup ricotta cheese

1/2 cup Basil Olive Oil

1 clove fresh garlic, smashed

1 tablespoon fresh lemon juice OR Sicilian Lemon Balsamic Vinegar

1 teaspoon (or to taste) sea salt

 

Directions

Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.

Great for use as a spread on some nice toasted bread. Equally delicious as a mayonnaise replacement, a dip for crudités or a spread fresh on grilled salmon.