roasted tomatoes Archives - Proud Italian Cook

Creamy Polenta With Summer Garden Veggies

July 10, 2020 by Marie 3 Comments

Since I started this blog way back in 2007 ( next month will be 13 years!) I have posted many different polenta recipes, needless to say we adore polenta in our house.

If you do a search here on my blog you’ll find polenta muffins, polenta biscotti, a polenta tart, croutons, grilled polenta and many different ways to serve it with meat, eggs and various vegetables that are highlighted during the seasons.

Today I made a creamy polenta that showcases all the summer garden veggies like corn and zucchini that are readily available right now. It’s a fun and very delicious way to highlight both.

I use instant polenta which takes no time at all to cook up, and if you prep a few of the other ingredients ahead of time, this comes together quickly.

I roasted a pint of cherry tomatoes the other day and I had some grilled corn leftover from the weekend so I added zucchini and yellow squash and picked some fresh basil from my garden. Just a few ingredients makes such a spectacular meal, but this can also serve as a side dish with something you cook up on the grill.

I also like to serve this up alongside grilled shrimp, it’s such a nice combo!

So all you have to do is whisk up some creamy polenta, top it off with julienned strips of zucchini, smokey charred corn along with sweet, juicy roasted cherry tomatoes. Polenta tends to firm up after it sits for a while so if you have leftovers no problem, cut it into wedges and serve it like a pizza!

A summertime dish you won’t forget!

Creamy Polenta With Summer Garden Veggies

Author: Marie

Ingredients

2 ears of grilled corn with planks cut off the cob, make some planks along with the kernals
1 small zucchini, julienned
1 small yellow squash, julienned
a squeeze of fresh lemon
1 pint of cherry tomatoes, rainbow colored
2 green onions, sliced
fresh basil
olive oil
FOR THE POLENTA
1 cup of instant polenta
3 cups of chicken or vegetable broth preferably, or water
½ cup parmigiano cheese
2 tablespoons butter
2 tablespoons of chopped basil
additional ¼ cup or so of water to thin it out a bit if needed at the end

Instructions

Prep your tomatoes by placing them whole on a rimmed baking sheet lined with foil. Drizzle generously with olive oil all over and sprinkle with salt and pepper, if made the day before just warm them up a bit the day of.
Roast at 400 until they burst and all the juices mingle with the oil.
Grill both ears of corn cutting the kernels off the cob and making some into planks, it looks nice when placed on top of the polenta.
Julienne both zucchini and yellow squash then place into a bowl and add a squeeze of lemon and a little olive oil just to wilt them down a bit.
MAKE THE POLENTA
In a medium saucepan add the broth or water, get it to a boil and whisk in the polenta, now turn the heat down and let it cook til it thickens, it doesn’t take long.
Shut off the heat and stir in the butter, chopped basil and parmigiano, taste for seasoning adding salt and pepper, maybbe more cheese.
When polenta is finished pour it into your serving dish and "decorate" the top to your liking with all the ingredients including the green onion and extra sprinkle of basil and cheese for finishing. You'll probably have some leftover ingredients, especially the roasted tomatoes.Be sure to spoon some of the tomato oil on too.
Serve immediately and enjoy!

3 Comments Filed Under: Grains, Side Dishes, Summer Tagged: grilled corn, polenta, roasted tomatoes, summer veggies

Chicken Parmigiana with Roasted Cherry Tomatoes

May 12, 2020 by Marie 6 Comments

Chicken parmigiana is an intensely flavored dish of crispy, crunchy chicken topped with warm, oozing melted cheese and then garnished with the luscious flavor of roasted cherry tomatoes.

It all begins with a pan of roasted cherry tomatoes, I’m obsessed with roasting tomatoes, I’ve been doing it for years and you can’t beat the flavor.

I like to line my pan with foil so none of the juices dry up and burn, you want every single drop. I always add shaved garlic into the pan and toss in some fresh basil along with dousing the tomatoes with olive oil, salt and pepper.

You’ll want to roast the tomatoes until they burst open and release their juices so that they all mingle together with the garlic and basil flavors.

You can prepare the tomatoes early in the day, just warm them up before using.

Then you want to cook up your chicken. Sometimes I can find thinly cut chicken cutlets but more often I just trim my own by slicing a breast longways into two or three pieces, then you’ll want to pound then flat for even cooking.

The chicken cutlets are dipped in egg first then into a mix of panko breadcrumbs, grated parmesan, granulated garlic, fresh snipped parsley and a touch of paprika.

Pan fried in olive oil will give you a nice crunchy crust. Be sure to place them on a rack to keep that crunch after frying, otherwise the bottom might get soggy and believe me you don’t want soggy chicken parmigiana!

Then plop a slab of fresh mozzarella on top, stick the cutlets under the broiler just until the cheese starts to melt. Pull the chicken cutlets out and top them with the warm roasted tomatoes, this is a heavenly combo!

Make this anytime of the week, prepare the tomatoes ahead, then everything else will take no time at all!

5.0 from 3 reviews

Chicken Parmigiana with Roasted Cherry Tomatoes

No exact measurements, it will depend on how many cutlets you have. Just mix up your breadcrumb mixture as you go. Start out with 2 eggs.

Author: Marie

Ingredients

chicken cutlets, sliced thin and pounded flat
ROASTED TOMATOES
at least 2 pints of cherry tomatoes
2 or 3 shaved garlic cloves
fresh torn basil
olive oil
BREADCRUMB MIXTURE
panko breadcrumbs
granulated garlic
fresh chopped parsley
a handful of grated parmesan
paprika
2 eggs scrambled
slices of fresh mozzarella

Instructions

Preheat oven to 400F.
Prepare your tomatoes on a rimmed baking sheet lined with foil. throw on the tomatoes, shaved garlic, salt, pepper and torn basil, douse with a generous amount of olive oil.
Roast tomatoes until they burst and juices mingle with the olive oil.
Set up your breadcrumb mixture and scrambled eggs.
Dip cutlets into egg first then into crumb mixture then directly into a pan with the bottom coated with olive oil.
Cook cutlets on both sides til golden brown with no pink inside.
Place cooked cutlets onto a rack to stay crispy.
Place the cheese on top then under the broiler just until it melts slightly.
Remove and place them on a platter and spoon the warm, garlicky roasted tomatoes on top.
Garnish with more basil.
Enjoy

6 Comments Filed Under: Poultry, Uncategorized Tagged: cherry tomatoes, chicken parm, parmigiana, roasted tomatoes

Fettuccine with Roasted Tomatoes and Burrata

June 4, 2019 by Marie 15 Comments

This is the time of year that I really look forward to eating this special pasta dish, it’s made with fettuccine, roasted cherry tomatoes and burrata cheese, simple with few ingredients. Honestly there’s just nothing like it, the taste is so fresh and light with dreamy burrata melted throughout!

Once I start seeing these gorgeous cherry tomatoes on the vine in the markets I shop at, I’m hooked and I know exactly what I’m making with them.

I’ve been making this dish for years, I’m always switching up the type of pasta that I use, I even made it with zucchini noodles in the past, equally delicious!

This time I wanted to use fettuccine, I’ve also made it with short mostaccioli, rigatoni many times and a springy shaped pasta as well, it really doesn’t matter what shape you use just pick your favorite.

What does remain the same is how the tomatoes get roasted. Always on a rimmed cookie sheet lined with foil. The foil will insure that none of the juices get dried up or evaporated on the pan.

Sometimes I leave the tomatoes whole and sometimes I cut them in half, there’s always garlic added, usually shaved, lot’s of olive oil drizzled all over, salt, pepper and torn basil.

The tomatoes are roasted in a 400 degree oven until they start to blister and burst open. If the tomatoes are whole I just prick them in the middle of the roasting process so the juices can burst out and mingle with the olive oil, all those flavors together become your sauce for the pasta.

Like I said most of the time I add shaved garlic, but if I prepare in advance I also like using roasted garlic as well.

Just squeeze out a bunch of the roasted cloves and add it into the tomato mix while roasting, then before you toss in all those wonderful juices onto your cooked pasta, smash the cloves first so that the garlic flavor can release into the sauce even more, it’s extremely delicious!

When your pasta is cooked, place it into your serving vessel, scrape down every bit of the juice that accumulated in the pan, garlic and all and toss it all together.

To finish it off and bring this dish to the ultimate of flavor, break open one or two balls of burrata cheese and place it on top of the pasta.

Just a quick drizzle of olive oil all over and a nice grating of Pecorino or Parmigiana and of course extra torn basil all around, and you’ll have one heck of a meal!

Simple and delicious!

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15 Comments Filed Under: Pasta, Sauces, Summer Tagged: blistered tomatoes, Burrata cheese, fettuccine, fresh tomato sauce, roasted garlic, roasted tomatoes

Shrimp with Roasted Tomatoes Shaved Garlic and Feta

October 10, 2017 by Marie 7 Comments

Whoever said that cheese and seafood is a bad combo? Well I’m here to say that it isn’t so, especially in this dish that features shrimp with feta cheese.

This is a variation of the famous Greek Saganaki, there are so many variations of this dish from the ingredients to the way it’s prepared but it’s the Greeks that deserve full credit for this delicious combination of flavors.

This is a one pan wonder that’s surprisingly easy to make for a mid week meal and equally as special enough for entertaining, all you’ll need is crusty bread to scoop up and dip into that incredible sauce!

I’ve made this several times and my tomatoes of choice are roasted cherry or grape tomatoes, I prefer them over canned I think it really makes a difference, fresh is best and fortunately for me even in the colder months I’m able to find decent tasting cherry or grape tomatoes.

I can’t stress enough the importance of using quality ingredients in this dish, a good block of Greek feta should be used, not the crumbled pieces in a container that you can buy, heavens no, also you’ll want to use some beautiful wild caught shrimp.

FYI, if you’re lucky to have a Trader Joe’s near you my favorite shrimp of choice currently is their frozen wild Argentinian large red shrimp, peeled and deveined, it tastes so amazing, I always keep a couple of bags in my freezer, but of course any fresh or frozen wild caught shrimp will do.

The vessel you make it in is important also, it’s best when made in a shallow baking dish something like an au gratin pan, you wouldn’t want to use anything too deep.

It’s bold and flavorful with a flavor combination that you’ll be craving, I can’t wait for you to try this!

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5.0 from 3 reviews

Shrimp with Roasted Tomatoes Shaved Garlic and Feta

Author: Marie

Ingredients

1 lb. wild caught shrimp, peeled and deveined with tails kept on. ( It's important not to have any moisture on your shrimp so I like to layer my shrimp between paper towels to soak up any moisture and to insure they are dry with both fresh and frozen.)
2 pints of cherry or grape tomatoes, sliced in half
3 large cloves of fresh garlic, shaved
1 cup of good quality authentic Greek feta, block style
olive oil
dried oregano
red pepper flakes
parsley or basil for garnish

Instructions

Heat oven to 400 degrees
In a foil lined rimmed baking pan place your slice tomatoes, shaved garlic and a good drizzle of olive oil making sure to cover and toss tomatoes with it, then sprinkle with salt and pepper and roast until tomatoes burst and juices flow.
While the tomatoes are roasting toss the shrimp into a bowl with salt and pepper, a pinch of red pepper flakes, oregano and a drizzle of olive oil.
Take your roasted tomatoes and place them into your shallow baking dish making sure to get all those garlicky juices with a rubber spatula to help.
Position and nestle your shrimp into the garlicky tomato mixture and juices, place into your 400 degree oven and roast until you start seeing the shrimp turn pink.
Pull it out then crumble the feta all around in medium chunks.
Finish cooking it with a quick minute or two under your broiler to get a little golden on top.
Garnish with chopped parsley or basil.
Enjoy, and don't forget the crusty bread!

7 Comments Filed Under: Seafood Tagged: feta cheese, roasted tomatoes, shaved garlic, shrimp

An Ode To Summer Tomatoes

August 19, 2017 by Marie 7 Comments

Summer is fleeting by and I couldn’t let it go without paying homage to all the beautiful tomatoes I’ve enjoyed all season long. Summer tomatoes are the absolute best, there’s nothing like the taste of a fresh vine ripened tomato.

I can’t even begin to tell you how many sweet as sugar, clustered tomatoes on the vine that have graced my table, I can’t resist, they’re so gorgeous!

Heirloom tomatoes are another big favorite of mine, the different varieties have a history that has been passed down through several generations. It’s been said that if you’ve never tasted an heirloom tomato, then you’ve never tasted a real tomato, I agree.

I love the odd and quirky shapes they have as well as their colors that range from near black to pink, golden yellow, green and ruby red, and the funny names like mortage lifter and green zebra, I could never get tired of them.

Insalata Caprese, I’ve made it so many times this summer, whenever I had a party, or went to a party or get together I usually brought a big platter full. It was always welcomed and gobbled up. Who doesn’t like juicy tomatoes, fresh mozzarella cheese, garden basil and good olive oil, it’s a win, win combination!

Caprese Salads really don’t need a recipe, they’re so simple to make and requires just a few quality ingredients, you must have beautiful ripe tomatoes, the best olive oil you can buy and fresh basil that you picked preferably from your own pots.

The only thing is, you might want to change up the variety and color of tomatoes and the cheese you’ll be using, in my case it’s straight up fresh mozzarella or burrata.

Let’s talk burrata cheese for a minute, the outer shell is solid mozzarella but then when you break it open the inside is filled with soft stracciatella and cream, when paired with summer tomatoes it is a dream come true!

Sometimes I replace fresh basil with my homemade basil pesto which I also make each summer, dabbing it all around on top of the cheese and tomatoes for a flavor that will zap your senses.

When I want to indulge even more I’ll finish off my caprese salad with a swipe of rich balsamic glaze, you can just put me in a corner some where with a hunk of bread and I’ll be very happy.

I like changing up how I serve my summer tomatoes by either fanning them onto a platter or stacking the slices on top of each other as a little different presentation, as well cutting them into wedges and changing up the cheese into little balls of mozzarella, better known as bocconcini.

No matter how it’s presented on a plate you can’t deny the caprese flavors that shine through and through, in my opinion it’s one of the best things about summer.

Cherry tomatoes are fabulous fresh but their flavors are even more intense when roasted. I normally douse them with olive oil and sprinkle shaved fresh garlic all around and adding fresh basil at the end.

The blistered tomatoes create the most fabulous juice that becomes the perfect sauce to toss into cooked pasta, I’ve done this many times for family parties.

You can go one step further with that pasta and finish it off by placing some creamy burrata on top, this is an absolute summer favorite in my house and such a great dish for entertaining.

No cheese, no problem, just toss those juicy tomatoes in and eat!

I will miss the perfection of the summer tomato and look forward to next year when they appear again, so on to the next season of apples and pumpkins!

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7 Comments Filed Under: Pasta, Salads, Summer, Vegetables Tagged: caprese pasta, caprese salad, garden tomatoes, roasted tomatoes, summer tomatoes

Zucchini Noodle Pasta with Roasted Tomatoes and Burrata

June 9, 2017 by Marie 2 Comments

Zucchini noodle “pasta” may be light on the carbs but certainly not light on taste, add in some garlicky roasted tomatoes, fresh basil and dreamy burrata cheese and it’s a flavor explosion!

Fresh zucchini ribbons shaped like wide pappardelle pasta get tossed into hot roasted tomatoes with all that precious juice, no need to cook or soften the zucchini beforehand because it wilts down to the perfect al’dente bite from the warm tomatoes.

It’s a fun summer meal, easy to make plus it’s fresh and light.

Can we just talk about Burrata cheese for a minute, if you’re not familiar with it, it’s an Italian cheese, a beautiful knotted ball of fresh mozzarella on the outside with a surprise on the inside when you tear it open. Inside you’ll find it stuffed with milky, creamy mozzarella curds, it’s so dreamy and everything you use it for will surely elevate your dish.

Tomatoes, burrata and pasta of any kind are a match made in heaven.

Gently rip it open and let all that creaminess mingle with the fresh basil and ribbons of zucchini, you might be making it all summer long.

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Zucchini Noodle Pasta with Roasted Tomatoes and Burrata

I usually roast a whole quarter sheet pan of tomatoes, two or three pints, if you have extra that's fine.

Author: Marie

Ingredients

3 or 4 medium zucchini
3 pints of cherry tomatoes
3 cloves garlic, shaved thin
3 - 2 oz. balls of burrata cheese or 6 oz.
a large handful of fresh basil, chopped
⅓ cup or so of EVOO
grated parmesan
salt and pepper

Instructions

Preheat oven to 400F.
Line a quarter sheet pan with foil, add the oil, tomatoes, shaved garlic, half of the basil, salt and pepper.
Roast tomatoes until they burst open and juices mingle with the oil and garlic.
While tomatoes are roasting, trim the top and bottom off of the zucchini and with a vegetable peeler make your ribbons, when you get to the seeds turn the zucchini, keep turning and peeling until you go all around the zucchini leaving the seeded center in tact. ( save it for an omelette).
Place your raw zucchini ribbons right into your serving bowl and when the tomatoes are finished roasting pour them right over, juice and all and gently toss.
Take your burrata and tear it open all over the top so all the flavors can mingle together.
Garnish with the remaining chopped basil and freshly grated parmesan cheese.
Eat immediately

2 Comments Filed Under: Pasta, Summer, Vegetables Tagged: burrata, faux zucchini pasta, gluten free, low carb, roasted tomatoes, zoodles, zucchini noodles, zucchini pasta

Orzo Pasta with Artichoke Hearts and Roasted Tomatoes

February 14, 2017 by Marie 8 Comments

I love the versatility of orzo pasta, it resembles large grains of rice and can be served alone as a main course, in soups, salads, pilaf style and tossed into casseroles. It’s also easy to serve up and eat, so therefore it’s a good pasta choice to have for a party.

This recipe has a few major components, the important ones being, roasted tomatoes, my beloved artichoke hearts, and creamy parmesan cheese and when combined with the orzo pasta and a couple of other things deliciousness occurs!

I really don’t know why I don’t cook up orzo pasta more often, I forget how good it is until I make this salad during the summer, which is another great use for it and a perfect dish for entertaining.

It’s not tomato season here in Chicagoland but this time of year I buy Campari tomatoes, bigger than a cherry tomato with a nice tomatoey flavor and even more so when you roast them like I did.

I was able to find fresh baby artichokes that cooked up nice and tender, which made me very happy.

You could also use frozen and defrosted artichoke hearts squeezed and drained of all liquid as well, but I would never recommend canned, sorry I just don’t like them!

This is a great side dish, I served it with prosciutto wrapped shrimp and it was delicious together but actually this could stand on it’s own or act as a side to just about anything.

You can follow Proud Italian Cook on Instagram to see what else I’m cooking up during the week.

5.0 from 3 reviews

Orzo Pasta with Artichoke Hearts and Roasted Tomatoes

Author: Marie

Ingredients

8 oz. orzo pasta
8 Campari tomatoes, sliced and pre-roasted or double the amount of cherry tomatoes, pre-roasted
7 artichoke hearts, preferably fresh and steamed or cooked til tender or frozen and defrosted squeezed of all liquid
1 cup of freshly grated parmigiano or romano cheese
3 garlic cloves, crushed
½ of a medium onion
handful of chopped parsley, basil or both
reserved pasta water
olive oil

Instructions

Pre-roast sliced tomatoes at 400 degrees on parchment drizzled with olive oil, salt, pepper and a little oregano until moisture is mostly gone and the sides look wrinkled.
Cook orzo al ' dente and before draining reserve a cup of the pasta water.
While pasta is boiling take a large saute pan with sides, drizzle the bottom with olive oil.
Saute the onion and garlic then add the artichoke hearts, breaking some apart so the leaves can mix well into the pasta.
Add half of the pasta water and cheese into the veggie mix, mixing well with a whisking motion to create a sauce.
Toss in the cooked orzo pasta and If you need more pasta water add it.
Pull pan off the heat and fold in the roasted tomatoes.
Toss on chopped herbs, parsley, basil or both.
Adjust to your liking adding a drizzle more of olive oil, cheese, salt and pepper or pasta water.
Recipe can easily be doubled!

8 Comments Filed Under: Pasta Tagged: artichoke hearts, orzo pasta, roasted tomatoes

Whipped Ricotta with Slow Roasted Tomatoes

September 10, 2015 by Marie 19 Comments

Before all the beautiful summer tomatoes quickly disappear, promise me you’ll make this! This is like the grand finale of tomato season for me, because soon we’ll be into the cooler weather, fall type foods, but I guarantee come mid January you’ll be dreaming about this like I do.

This combination was meant to be together, like yin and yang, the perfect match.

Creamy, light, fluffy and decadent, whipped ricotta slathered onto extremely crunchy bread and topped with the most intensely flavored slow roasted tomatoes, I can barely talk, it’s that good!

Ingredients: Great tomatoes, the best bread you can find and good quality fresh ricotta.

Normally when I roast tomatoes I put the oven on 400, toss them with olive oil and quick roast for around 15 or 20 mins, but this is a different process, there’s nothing quick about it, you’ll have to give up your oven for at least four hours.

The slow process is exactly why they taste so darn special, sort of like the difference between quick frying onions verses the slow process of caramelizing them, there’s no comparison in taste.

You want to get them to the point where most of the moisture is gone but yet they’re still a little moist and limp.

Now lets talk about the whipped ricotta, I like to call it Italian Hummus, you can dip it, spread it, whatever you like. I’ve been obsessing about it ever since I tasted droplets of it on top of a pizza this summer.

So simple to make, just place some good quality ricotta into a food processor or a mixer and blend it until it has a smooth and creamy almost fluffy consistency with no lumps at all, you might need a few drops of cream or half and half to help smooth it out. You can then finish it off by folding in some fresh herbs of your choice like, oregano, chives, basil, maybe a little parmesan cheese if you want, salt and pepper of course, and finally a nice drizzle of olive oil on top, just like hummus. I used chives and basil in mine but it’s a blank canvas so make it your own.

Pile it on some of the best bread you can find, toasted of course, then top it with those luscious tomatoes.

Honestly, you can make a meal out of this, it’s that good.

One bite and you’ll be hooked!

5.0 from 5 reviews

Slow Roasted Tomatoes

Make this, it will change your life!

Author: Marie

Ingredients

great tomatoes
fresh thyme
garlic infused olive oil
salt and pepper

Instructions

Heat oven to 250 degrees.
Slice tomatoes about a ¼ " thick, if cut too thin they will turn out like chips.
Place slices on a parchment lined baking sheet.
Brush each slice just on the top with olive oil that has been infused with one small crushed garlic clove.
Sprinkle with salt and pepper but be easy on the salt because it intensify's as it roasts and you don't want it to taste overly salty.
Spread fresh thyme leaves all over.
Place in oven and roast at that temp for 1 hour then reduce oven temp to 200 until tomatoes lose most of their moisture but are not completely dried out.
Mine took a total of 4 hours.
Store them single layer in an airtight container, in the fridge.

19 Comments Filed Under: Appetizers, Summer Tagged: crostini, ricotta, roasted tomatoes, slow roasted tomatoes, whipped ricotta

Summer Polenta Pizza with Grilled Corn and Roasted Tomatoes

July 16, 2014 by Marie 16 Comments

Here’s a great way to showcase all those summer veggies that are popping up all over. Cook up some creamy polenta, spread it out in a pan then use it as a delicious base to set all your veggies on top. The polenta will firm up a bit and you’ll be able to cut it into wedges and serve it just like pizza!

As far as veggies go, the sky’s the limit as to what you’ll want to top it with, but I couldn’t resist my sweet garden tomatoes and some fresh corn that I recently picked up and decided to grill. My polenta pizza was served as a side to go along with skewered grilled shrimp, but it can certainly stand on it’s own as a main dish along with a salad.

Be generous with the toppings so that every wedge you cut is loaded with goodness. I love slicing my corn kernels into planks, I think it looks more appealing and deepens the flavor.

Speaking of flavor, what’s more intensely flavored than roasted tomatoes? Nothing in my opinion. Spoon those warm juices and sweet tomatoes all over the top, it’s a match made in heaven with the corn.

The polenta base is creamy yet firm, cheesy, herby, and the top is studded with all that summer offers us. It’s oh so good, indulge!

Summer Polenta Pizza with Grilled Corn and Roasted Tomatoes

Ingredients

1 pint mixed colored cherry tomatoes, cut in half
1 garlic clove grated on a microplane
olive oil
a small handful of fresh basil and parsley
2 ears fresh corn, grilled and cut into planks
FOR THE POLENTA
1 cup corn polenta, quick cooking kind
3 cups water
1 tablespoon of butter
1 teaspoon, salt
2 scallions sliced
½ cup or so parmesan or romano cheese

Instructions

Place foil onto a rimmed baking sheet and place cut tomatoes and grated garlic on top.
Season tomatoes with salt and pepper and drizzle all over with olive oil.
Place into a 375 degree F.oven and roast until tomatoes blister and juices run into the oil.
Sprinkle with fresh basil when finished then set aside.
For the polenta place the water into a medium sized saucepan then bring the water to a boil.
Add the butter, salt and quickly whisk in the polenta.
Reduce to simmer and keep whisking til nice an smooth and thickens nicely about 5 minutes.
Remove from heat and stir in grated cheese, parsley, basil and scallions.
Evenly spread polenta on the bottom of a serving vessel.
Place your corn and tomatoes all over the top, including the juices of the roasted tomatoes.
Add more herbs and cut scallions for garnish and a final drizzle of olive oil.
Let the polenta firm up, it doesn't take long, then cut into wedges and serve.

16 Comments Filed Under: Grains, Side Dishes, Summer, Vegetables Tagged: gluten free, grilled corn, polenta, polenta pizza, roasted tomatoes

Creamy Warm Polenta with Broccoli Rabe, Mushrooms and Roasted Tomatoes

February 19, 2013 by Marie 19 Comments

Creamy polenta is the perfect winter fare, it’s warm, comforting and becomes the ideal rustic meal for a very cold winter day!

Fresh herbs, grated Parmigiano Reggiano and a touch of cream stirred into the polenta makes it so irresistible, you’ll be tempted to eat it straight out of the pan, trust me!

But please try and resist the urge because it tastes even better when it’s spread out all over a platter and then topped with your favorite vegetables.

I used garlicky broccoli rabe, juicy roasted tomatoes and sauteed portobellos to grace the top of mine. I didn’t even have time to plate it, we just grabbed 2 forks and went to town!

Now if you’re feeling like you need just a little more comfort, place a couple of poached eggs on top and let that yolk ooze on out. I guarantee all your senses will be satisfied!

Creamy Warm Polenta with Broccoli Rabe, Mushrooms and Roasted Tomatoes

Ingredients

1 cup polenta ( I used the quick cook kind)
2 cups of chicken broth, or vegetable
2 cups water
1 tablespoon butter
½ cup grated Parmigiano Reggiano
2 heaping tablespoons of fresh chopped parsley and basil
½ cup of half and half
drizzle of olive oil
3 portobello mushrooms, gills removed and sliced
1 bunch of broccoli rabe
5 campari tomatoes or several cherry tomatoes
2 shallots
4 minced garlic
splash of white wine

Instructions

Prepare Vegetables: Roast tomatoes on baking sheet with foil drizzled with olive oil at 400 until they slightly burst.
Boil broccoli rabe for 5 minutes then place in ice bath, drain, then saute with 2 cloves of shaved garlic, olive oil and a pinch of crushed red pepper.
Saute 2 chopped garlic and 2 chopped shallots in olive oil, add sliced mushrooms and a splash of white wine, cook until moisture evaporates.
For the Polenta: Boil water and broth along with the butter, whisk in polenta cook until bubbly and creamy.
Stir in grated Parmigiano, herbs and the half and half, drizzling a little more olive oil.
Spread polenta on a platter or board, arrange veggies on top, garnish with more Parmigiano

19 Comments Filed Under: Eggs, Grains, Vegetables Tagged: broccoli rabe, creamy polenta, poached egg, portobello mushrooms, roasted tomatoes

Little Lasagnas with Tomato, Burrata and Pesto

March 5, 2012 by Marie 26 Comments

This recipe was inspired by a photo I saw in La Cucina Italiana magazine, many years ago and although my version is much more simplified than the original, because I used some store-bought ingredients, I can assure you nothing lacked in the flavor department.

This recipe is such a hit each time I make it, it’s lighter than traditional lasagne and perfect for the summer months, and with creamy burrata adorning it, what’s not to like?

Being able to purchase fresh lasagna sheets and good quality pesto is key to the simplicity and taste, a quick 2 minute boil for the pasta then cooled down in ice water and patted dry.

The ingredients consist of fresh pasta sheets that are scattered with roasted tomatoes along with their lovely juice, dollops of store-bought basil pesto (not pictured here), grated parmesan or Pecorino, another drizzle of olive oil and of course the main character, burrata cheese!

You can do 2 or 3 layers at a time but I prefer three. You can assemble them on parchment paper that has been brushed with olive oil on a baking sheet, if you’re making quite a few, but I have made this several times since 2012 ( the 2 bottom pictures have been updated in 2019) when I first posted this and now I’ve come to love baking them in individual small casserole dishes.

I just oil the bottom and sides of the baking dish then spread a couple of spoonfuls of marinara on the bottom, then the layering starts.

Pasta sheet, roasted tomatoes with some of their juice, pesto, torn burrata and either Pecorino or Parmigiana sprinkled all over.

Because everything is precooked all you have to do is basically heat them through in a 450 oven until the burrata has melted and the edges are golden, somewhere around 15 minutes or so. Garnish with chopped basil and a few whole roasted tomatoes, ( because it gives a pretty presentation ) and serve immediately!

This is fantastic for a dinner party or a pretty quick mid week meal, just add a fresh green salad along with some crusty bread!

Buon Appetito!

26 Comments Filed Under: Fresh Pasta, Pasta Tagged: Burrata cheese, deconstructed lasagna, freeform lasagne, lasagne, little lasagnas, roasted tomatoes

Roasted Salmon with Pan Seared Gnocchi

February 22, 2012 by Marie 23 Comments

This is not so much a recipe, but by placing these components together you create a fabulous meal! If you read my blog regularly you know I love my roasted tomatoes, I make them simply by placing foil on a rimmed lined baking sheet then adding shaved garlic and a very generous amount of olive oil, salt and pepper over my sweet cherry, grape or Campari tomatoes, roasting them in a 400-425 degree oven. The tin foil holds all that juicy, tomatoey, oily goodness that comes out, for fear any would burn off!
For added flavor in this dish, capers and olives were tossed into the juice.
I always roast my salmon at 450 for 15 minutes, take it out and let it rest.

Have you tried pan seared gnocchi yet? I urge you to try it! I had leftover ricotta gnocchi in my freezer and right from the frozen state you saute it in a pan with melted butter and a drizzle of olive oil, the outside gets golden and crispy and the middle is soft. I learned this technique from watching Chef Jonathan Waxman in a live demo. It was the perfect companion for my salmon along with some sauteed spinach.

Don’t waste the tomatoes! Toss them in fresh green beans with roasted cipollini onions, a delicious side!

Buon Appetito!

23 Comments Filed Under: Fish Tagged: cipollini onions, pan seared gnocchi, ricotta gnocchi, roasted salmon, roasted tomatoes

Roasted Tomato Shrimp

April 11, 2010 by Marie 26 Comments

This is one dish I make often, I always seem to have shrimp either in my freezer or fresh, sometimes I toss in spaghetti, or if we’re not in a spaghetti mood I might make some couscous on the side to serve with it, but one of our favorite ways to eat this is by putting the whole pan right in the middle of the table surrounded by other little small bites and appetizers.

What you have here is the intensely concentrated flavor of tomatoes that have been roasted with shaved garlic, olive oil and thyme. The tomato’s of choice are either grape or the Campari variety on the vine, or a mixture of both.

Roasting your tomatoes ahead of time can place this dish on your table in less than 15 minutes.

For a pound of shrimp coat your pan with a generous drizzle of olive oil, add to your pan 4 cloves of shaved garlic, saute til golden, add shrimp and a good splash of white wine. When the shrimp turns pink and is almost cooked through add in your roasted tomatoes and toss. Garnish with chopped parsley and fresh basil.

Buon Appetito!

26 Comments Filed Under: Seafood Tagged: roasted tomatoes, shrimp, small plates

Grilled Scallops with Roasted Tomatoes and French Beans!

August 21, 2008 by Marie 37 Comments

If you love scallops, I’m certain you will love this dish! Every time I make it you will hear sounds like “Mmmmm!” “Oh, Wow!” “Yummm!” around my table, (me included).
Believe me, it isn’t any skill on my part, it’s very simple to make, it’s just that the flavors go so well together. You have the intense concentration of the tomatoes which have been roasted, balanced with the sweet and slightly smoky flavor of the grilled scallops, added with it all, are those thin french beans that still have a little bite to them, I’m telling you, it’s a match made in heaven!

The other great thing about this dish is the fact that the tomatoes and beans can be done ahead of time, even the day before. Scallops take no time at all, so I actually recommend you doing that, this way when the scallops are done, everything comes together so quickly.

Roasting the Tomatoes:

You must use those little tomatoes on the vine! I used the Campari ones from Costco, but you can get them almost any where. They have such terrific flavor already, and when you roast them they get even better. Take a foil or parchment lined baking sheet, cut each tomato in half, over a bowl lightly squeeze a little of the juice out, place cut side up , drizzle with olive oil, s&p, and crushed garlic. Roast in a hot 400 degree oven till they shrivel up and have a deep red color with still a little moisture.

Forgive me, I’m not sure how long it takes, I know its less than an hour and more than 20 min’s.

Again it depends how much moisture is inside, just keep checking. Let them cool, and gently lift them off with a spatula and pack them into a container till ready to use.

Scallops:

Good quality scallops, big ones, that are dry, you don’t want to put a wet scallop on the grill it just won’t sear right. So place them between paper towels to get any moisture out. Toss them with some olive oil, salt and pepper, and cook them on a very hot grill and don’t flip them till you get some good grill marks. I can’t tell you exactly how long they take, it depends on how thick they are.

But don’t over cook them OK!

French Beans:

Cook till crisp tender, rinse in cold water, put them into a Ziploc bag till ready to use.

Now when you’re ready to eat, take a large saute pan, cook some shallots and more garlic in olive oil till tender. Now take your roasted tomatoes, place them in the pan and heat then gently through, as well as the beans.

When scallops are done, just incorporate everything together! That’s it!

Buon Appetito!!!

37 Comments Filed Under: Seafood Tagged: french beans, grilled scallops, roasted tomatoes, seafood

GRILLED PESTO SHRIMP WITH ROASTED TOMATO SPAGHETTI

February 3, 2008 by Marie 26 Comments

I love pesto! or for that fact, anything with basil, so it’s no wonder that I always keep a jar of it stocked in my pantry,or in my freezer when I make it homemade. I think it enhances a lot of dishes and it’s a way to add a lot of flavor. Pesto is exceptionally good when brushed on shrimp, and oh so easy to prepare!

I decided to grill my shrimp inside because A, it’s too cold outside!!, and B, I wanted a good excuse to use my new Le Creuset grill pan!! I love the size of it, not too big, and not too small, fits perfectly on one burner, and great for grilling shrimp. But of course any indoor grill pan will do.

Another thing I always have in my house, are those sweet little Campari tomatoes, I always have a bowl of them sitting on my counter. To make this sauce, I just slit the top and bottom of each tomato, put them on a cookie sheet with olive oil, crushed garlic, salt and pepper. Roast them at 400 Degrees till they pop open a little, and the juices start to run. Pour everything over some hot pasta, oil and all,, and mix in some fresh basil!

If you don’t feel like having pasta, the shrimp certainly stands alone by itself, I usually marinate them for about an hour in a ziplock bag with just some crushed garlic, a little olive oil, salt and pepper. When they’re on the grill, then I brush them all over with the pesto.

BUON APPETITO!!

26 Comments Filed Under: Seafood Tagged: inside grilling, le creuset grill pan, Pesto, roasted tomatoes, shrimp

ROASTED CAMPARI TOMATOES!!

October 31, 2007 by Marie 8 Comments

Cut side up, on a foil lined baking sheet, drizzle with olive oil, shaved garlic, fresh thyme, salt & pepper. Roast at 425 till you get a nice carmelized color on them!

One staple that I always have in my home, are these little gems!! I can’t say enough about them! Long gone are the days of the tasteless winter tomatoes, because these babies are available all year long!! Campari Tomatoes were developed in Europe and imported to the US in the 1990’s. They are sold in clusters still on the vine to ensure freshness, grown in a greenhouse herbicide free, always unblemished, sweet, and delicious!! If you haven’t tried them yet, please do! You’ll be hooked like me! And if you don’t see them in your grocery store ask about them! One thing you must know, is that you never, never, refrigerate them! Always keep them at room temperature and they will be as sweet as the day you bought them.

Some of the ways I use them of course are sliced up in a salad, bruschetta, I sometimes stuff them with rice and basil, as a side dish, but I have to say I love them roasted the best! You can put them in pasta, on a nice piece of fish, or chicken, or on top of your favorite pizza, you get the picture, I’m crazy about them!!! Try them if you can, you won’t be disappointed!!

Buon Appetito!

8 Comments Filed Under: Vegetables Tagged: campari tomatoes, roasted tomatoes