Here is another gem from Seven Spoons, Tara O’Brady’s yummy, vibrant cookbook. We know that roasted tomatoes are pretty amazing, but this is a very unique and in her words, “beautiful” way to treat them. Their delicate flavor is intensified from the slow-roasting and she recommends using them as an antipasti, in a salad with peppery arugula and lots of Parm or squished onto bread or flatbread- all of which sound amazing. However, I have used them to top my pasta dishes and grain bowls in lieu of sauce, which is also highly recommended.
Beware, these soused tomatoes take about 3-4 hours in the oven, so plan accordingly!
The leftover oil once the tomatoes are gone is definitely something to keep and use as a finishing oil or vinaigrette, mayonnaise or marinade base.
I’m giving you two recipes today- a fabulous gluten-free, grain-free almond flour bread and an unexpected strawberry jam!
The almond flour bread is a wonderful option whether or not you follow a gluten-free diet so I’m sure I’ll be making it quite often from here on out. This bread is simple, customizable and completely satisfying. A couple slices are a perfect snack and should keep hunger at bay all the way until lunch. Next, I’m thinking a savory option…some sun-dried tomatoes and herbs, maybe? Be aware, this bread is quite dense and doesn’t taste like your traditional wheat bread. But that’s ok…it’s fun to experiment right?
Recently, I have been making quite a few recipes from Tara O’Brady’s Seven Spoons cookbook and her pickled strawberry jam immediately caught my attention. The flavor is superb and with the addition of spices like coriander, bay leaves and black peppercorns, it’s not quite like any jam I’ve tasted before. With strawberry season in full swing, I couldn’t wait to use the ones I had just picked up from the farmers’ market for this recipe.
Lightly toast the almond bread then layer the goat cheese and strawberry preserves and…that’s it! And don’t forget the coffee!