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< all recipes Muhammara I made this for my monthly potluck dinner with a group of girls from high school - well actually most of us went kindergarten through 12th grade together. In a class of 40 girls. Yes ALL girls. And yes we still like each other! We rotate apartments (I am planning on hosting the next one, once I get a real table and something other than plastic folding chairs to sit on) and everyone brings something - the non-cooks usually bring cheese, wine, or dessert. Arguably the most important elements to any meal. Given that this dinner would most likely be washed down with a healthy dose of pre-halloween candy, I thought I would offer something healthy to start. It was a hit. I believe a spoon was even used at one point when our provider of crackers and crudité arrived fashionably late. Muhammara Serves: 2 cups Ingredients 3 red bell peppers, roasted 1 cup walnuts ½ cup tomato paste juice of 1 lemon 2 tbl honey 3/4 cup water 1 tsp cayenne 1 tsp cumin 1 tsp smoked paprika 1 tsp salt ½ tsp black pepper Print Preparation Toast the walnuts and let cool. Combine all ingredients in a food processor. Puree and taste for seasoning. Serve at room temp with pita or fresh veggies - anything that can carry a nice big scoop to your mouth! Previous Next hungry for more?

< all recipes Pecan Pie I should begin by saying that this is not yo mamma’s Pecan Pie recipe. I have never been enamored with the dessert because it is always ridiculously sweet – that kind of sweet that gives you a pain in your jaw – and its pretty much all corn syrup which I generally try to avoid if I can. While I can force down a sugar bomb so as not to offend anyone on thanksgiving, knowing allllll that corn syrup goes into the filling makes me uncomfortable and slightly nauseous. But I was determined to make pie because I recently discovered the pie dough of my dreams – i know, try to contain your excitement but I am pretty sure it will be life-changing. The filling is inspired by a French walnut tart that my fave Mark Bittman suggested as an alternative to the traditional pecan pie – I thought this was brilliant and immediately did some recon on the subject and came up with a hodgepodgy sorta recipe that uses eggs to bind everything instead of syrup and a non-coma-inducing amount of sugar. The result is an almost meringue-like crust on top of gooey goodness packed with toasted pecans – all swaddled in buttery tenderness. Need I say more? No, no I didn’t think so. If you want to use the rolled dough scraps for decoration go for it – if a more elaborate top crust is your thing I would suggest doubling the dough recipe. You can also just bake the cut out scraps as cookies for snacking because why not? I am usually a pretty tidy cook (something you learn pretty darn quick in a commercial kitchen) but I thought I would give a slight glimpse into the mess that inevitably explodes in my kitchen when testing and photographing a recipe. Yikes! Its always a bit of a scramble to tidy up and scrub away any evidence before my cleanliness inspector husband gets home. Chris just avert your eyes. Pecan Pie Serves: 1 9" pie Ingredients pastry dough: 8 tbl unsalted butter, cubed and very cold ¼ cup granulated sugar 1½ cups all purpose flour ⅛ tsp kosher salt 1 egg yolk 2 tbl heavy cream pecan filling: 3 cups pecans (or walnuts), toasted and roughly chopped ½ cup granulated sugar 1 cup dark brown sugar 3 eggs, lightly beaten 2 tsp vanilla extract ⅓ cup heavy cream ¼ tsp kosher salt 4 tbl unsalted butter, melted (1 egg for egg washing the dough) Print Preparation Make the pastry dough: In a food processor with the blade attachment, pulse the butter and sugar a few times (about 3 times). Add the flour and salt and pulse again until the butter is mostly pea-sized or slightly bigger (about 5 pulses). Add the egg yolk and heavy cream, pulse a few times then let the mixer go until the dough comes together into a ball. Dump the dough out onto a clean counter and gently knead the dough a few times before forming into a flat disc. Wrap in plastic and refrigerate for at least 30 minutes and up to 5 days (freeze for up to 6 months, thawing in the fridge 24hrs). Let dough sit on the counter 10-15 minutes before rolling. Rolling dough: Preheat the oven to 375˚F and take your pastry dough out of the fridge to soften (about 15 minutes). Roll out your dough to roughly a 12in circle, making sure to generously flour and rotate the dough as you roll - you can use a long offset spatula to slide under the dough as you go. Roll the dough towards you onto your rolling pin, place the tart pan where the dough was and roll the dough away from you and over the tart pan.* Gently lift the overhang so the dough tucks nicely into the pan edges and press it into the fluted sides - use the overhang scraps to patch any breaks or thin spots. Press your rolling pin along the sides of the pan to get a clean edge. Let the prepared dough chill in the fridge until firm, about 15-20 minutes (or 5-10 in the freezer if time is short). Prick the dough a few times with a fork, line with parchment and baking beans and blind bake for 20 minutes (see glossary for more info on blind baking). For the filling and assembly: In a large bowl, combine the nuts, sugars, eggs, vanilla, cream and salt, mixing to incorporate everything together before finally stirring in the melted butter. Pour the filling into your prepared tart pan and spread it gently out to the edges. Bake 30-35 minutes, rotating the pan once, until the center is just set. Let cool slightly and serve warm or room temp. Notes *Because this dough is so tender, it might not fully cooperate when you try to transfer it but DONT WORRY! You can easily patch any breaks etc as you are fitting the dough into the tart pan. If you are really having issues here, you can do one of two things: 1) reform the dough into a disc and start over (refrigerating newly formed disc first) 2) press the dough into the pan as if it were a shortbread cookie dough - this is a totally acceptable method but it is hard to get the thickness as even as rolling so I usually opt for patching but it is completely up to you! Previous Next hungry for more?

< all recipes Breakfast Farro w/ Cherries, Honey and Toasted Coconut This breakfast bowl is inspired by my Mom who is so over the whole boxed cereal thing for breakfast but has a hard time finding something as easy to have on hand that can be put together quickly in the morning. A cooked pot of grains will last you all week in the fridge and when you think about it, we eat oatmeal for breakfast so why not farro!? I LOVE this cherry, coconut combo. It has such a deep nutty warmth and yet taste wonderfully fresh. Even frozen, thawed cherries would work here, even adding a bit of a sauciness. Yum. Breakfast Farro w/ Cherries, Honey and Toasted Coconut Serves: 2 bowls Ingredients 1 cup cherries, pitted and halved a pinch of sugar 1 cup plain greek yogurt 1 tbl honey 1 cup cooked farro or barley ¼ cup coconut flakes, toasted (i used Bob's Red Mill) Print Preparation Sprinkle cherries with a touch of sugar and let sit anywhere from a few minutes to overnight in the fridge. Stir honey into greek yogurt - adding more or less according to your taste. Divide farro into two bowls, top each with a large dollop of yogurt, cherries and the toasted coconut. Previous Next hungry for more?

< all recipes Fudgy Brownies There are countless ways to make a brownie and not everyone is in the fudgy brownie camp. I have to admit I judge those people just a little bit. Ok, maybe a lot. So when a certain husband revealed his preference for chewy brownies AND the corner piece, I questioned whether our marriage could survive such absurdity. I just can't understand what could be better than dense, moist, super dark chocolatey goodness with a bit of a crackle crust on top. Swirl some peanut butter in there and game over. Take this to another level by swirling in some creamy or chunky peanut butter. Yum. Fudgy Brownies Serves: 16 brownies Ingredients 10 oz (2 1/2 sticks) unsalted butter 1 cup flour 1 cup coco powder 1/2 tsp kosher salt 3 eggs 1 1/2 cups sugar 1 cup chocolate chips (your choice of milk, dark, etc) 3/4 cup peanut butter (optional) Print Preparation Preheat oven to 350˚F. Grease an 8x8 pan and line with parchment so that some hangs over the sides (for easy removal later). Melt butter. Combine flour, coco powder and salt in a bowl and whisk in melted butter. In a large bowl, whisk together eggs and sugar then whisk in butter/flour mixture. Fold in chocolate chips and pour batter into prepared pan. If adding peanut butter: warm peanut butter slightly so that it is runny. pour evenly over batter and swirl with a knife or offset spatula. Bake for 25-30 minutes, until the center is set and the edges are starting to pull away from the sides. Let cool completely before removing from the pan and slicing. Previous Next hungry for more?

< all recipes Coq Au Vin I love this dish because everything about it, from the fancy French name to the delicious depth of flavor, is impressive and makes your guests think you are a chef extraordinaire. And it is a perfect dish for a freezing winter day. I would serve it with creamy mashed potatoes or simple crusty bread to soak up all that delicious vino. Coq Au Vin Serves: 6-8 servings Ingredients 2 tbl butter 1 chicken, cut up into 8 pieces and brined 3 lg carrots, peeled and chopped into ¼ inch cubes 8 oz mushrooms (any kind you like), cleaned and sliced 1 lb pearl onions, peeled – frozen are best as they come peeled 1 tbl fresh thyme 2 tbl tomato paste 3 tbl flour 1 bottle red wine (something you would drink) Print Preparation Heat butter in a large pot. Remove chicken from brine and dry well. Brown, skin side down, lower heat to medium, cover, and cook for 10 minutes. Flip chicken to brown slightly on other side (5 minutes). Remove the chicken – place on something that will catch juices. Sauté carrots and mushrooms until mushrooms have released their moisture, about 10-15 minutes. Season with salt and pepper while cooking. Add the pearl onions. Stir in tomato paste and thyme. Sprinkle in the flour, stir, and put the chicken back in the pot(along with juices). Pour in the red wine – just enough to cover 3/4 of the chicken. Cook for 45 minutes. Serve warm over mashed potatoes or with some crusty sourdough bread. Previous Next hungry for more?

< Back One Pot of Beans, Five Easy Dishes I have recently become obsessed with these Rancho Gordo Beans (to put it lightly says Chris) because they actually taste like beans!! Ok I am sure most of you are rolling your eyes wondering if I have lost it – to which the obvious answer is yes but you should still check out these beans. They are all heirloom varieties so the unfamiliarity can be a little intimidating but they are SO worth it. I mean have you ever seen such beautiful beans!!? I originally bought these while in San Fransisco at the Ferry Building and just picked out three I thought were pretty and might be interesting to taste side by side. I was shocked at the depth of flavor and differences in texture between the three kinds – all of which have basically been replaced by the grocery store kidney bean. I also bought some Mexican Chocolate, Mexican Vanilla, Canela cinnamon, and Mexican Oregano …I’m pretty excited about it. For the “one pot of beans” recipes I decided to go with this little Ayocote Blanco white bean because it seemed a little more Spring-time appropriate and able to go with everything from spicy lamb sausage to lemon or even pickled red onion. Pretty impressive for a little bean. ORECCHIETTE W/ WHITE BEANS, BROCCOLI RABE & LEMON Yield: Serves 4-6 INGREDIENTS 1 lemon 3 tbl olive oil 3 anchovy fillets (optional but encouraged), chopped 4 garlic cloves , thinly sliced 1 bunch broccoli rabe, thick stems removed ½ cup white wine 2 cups cooked cannellini beans 1lb orecchiette Lots of Parmesan for serving INSTRUCTIONS Slice lemon as thinly as possible and remove seeds (this is a bit tedious in know). Cut slices in half and set aside - toss the end pieces. Start heating water for pasta. Heat olive oil in a large sauté pan or pot. Add garlic and anchovies and cook, stirring often until just starting to brown (but be very careful not to burn the garlic!). Add lemon and let cook, stirring occasionally until lemons soften and start to get some color, about 5 minutes. Add broccoli rabe, tossing to coat it in the lemon mixture, then pour in the white wine and scrape around the bottom to get any browned bits unstuck. Let cook until broccoli rabe has wilted and charred slightly, 5-7 minutes. Add beans and season with salt and pepper if needed (be careful with the salt if you used anchovies). Cook pasta according to box instructions, drain and add to broccoli mix. You can toss in some parmesan here or just have it on the table. NOTES The beans can be cooked a few days in advance and kept in the fridge. If you must used canned beans, rinse thoroughly before adding them. WHITE BEANS & BRAISED GREENS Yield: serves 4 as a side INGREDIENTS 3 tbl olive oil 1 lg spicy sausage, removed from casing (optional-see note) 4 garlic cloves, thinly sliced 2 bunches lacinato kale, chopped 1 cup white wine 1 cup parmesan broth (or water and a parm rind) 3 cups cooked cannellini beans (from 1 cup dried beans) red pepper flakes salt and pepper INSTRUCTIONS Heat olive oil in a large sauté pan or pot. Add sausage and break it up into small pieces as it cooks. Once it starts to brown add the garlic, season with salt, and cook a minute or two. Toss in the kale and then the white wine, scraping the browned bits off the bottom. Add the parm broth (or water) and beans. Let cook until liquid has reduced significantly, 10-15 minutes. Season with salt and pepper and red pepper flakes for extra kick. NOTES If you do not want to use sausage, simply up the olive oil amount a tablespoon or two and add more red pepper flakes at the end.If you want this to be more of a main course stew, add a touch more liquid at the end until you have the consistency you want - if using the sausage this could definitely be a main course. WHITE BEANS & TOMATOES ON TOAST Yield: Serves 4-6 INGREDIENTS 3 tbl olive oil 1 lg white onion, diced 2 roasted red bell peppers (fresh or from the jar), diced 4 garlic cloves, thinly sliced 3 tbl tomato paste ½ cup white wine 3 cups cooked cannellini beans (from 1 cup dried) 1 cup cherry tomatoes, halves For Serving toast fried eggs parmesan avocado INSTRUCTIONS Heat olive oil in a sauté pan and add the onion. Cook 5 minutes, stirring occasionally until translucent. Add the red bell pepper and garlic and cook another 3-4 minutes. Stir in the tomato paste - it will kind of stick to the pan which is good, meaning the sugars are caramelizing, just be careful not to let it burn so keep stirring and cook only a minutes or two then pour in the white wine. Add the beans and cherry tomatoes and let cook just a minute to let everything meld. Season with salt and pepper. Serve on some really tasty toasted bread and with any of the additions listed above. SMOKEY WHITE BEAN & SAGE DIP Yield: 2 cups INGREDIENTS ½ cup olive oil ¼ cup sage leaves 3 cups cooked white beans (from 1 cup dried) juice of 1 lemon ½ tsp smoked paprika ½ tsp cayenne salt and pepper INSTRUCTIONS Heat olive oil in a small sauce pan, add the sage and let fry until crispy and fragrant, 2-3 minutes. Combine everything in a food processor and puree. Season with salt and pepper - it will need a fair amount but add gradually and taste as you go. Previous Next

< all recipes Bacon Roasted Brussels Sprouts Thanksgiving menu item #2. Bacon had to make an appearance somewhere on the buffet table, it is an American holiday all about food after all. Bacon seems quite appropriate. And all those vegi-phobes will be giving extra thanks. I used thick slabs of bacon so that the pieces held up when tossed with the sprouts, as opposed to crumbling into bacon bits. Cooking bacon in the oven is a new technique for me but I have found that it is not only ridiculously easy but it also allows for uniform crispiness - which seems to elude me every time I make bacon in a frying pan. It will also save your clothes and arms from hot grease splatter. I am sold. Bacon Roasted Brussels Sprouts Serves: serves 4-6 as a side Ingredients 1 lb Brussels sprouts 4 oz thick-cut bacon salt and pepper Print Preparation Preheat your oven to 450˚F and lay bacon strips in a single layer on a rack set on top of a rimmed baking sheet. Cook for 15-20 minutes (the time will really depend on how thick your bacon is) and once done, keep the rendered fat captured in the sheet pan. Prep the brussels sprouts: rinse and remove any discolored bits then make sure to dry completely (you can do this with a towel or just letting them air dry. Toss the sprouts in the bacon grease, coating fully. Season with salt and pepper (maybe some chili flakes if you like things spicy). Cook at 450˚F for 20-25 minutes, until nicely charred and can be pierced with a knife (with slight resistance, you don’t want complete mush). Chop the cooled bacon and combine with the cooked sprouts in a serving bowl, season with salt and pepper to taste. Serve warm. Previous Next hungry for more?

< Back How To Make Hearty Winter Soup Without a Recipe If I had to name my spirit food it would definitely be soup. No question. But I realized when doing the recipe roundup for 2015 that I did not post any of the veggie-packed soups that I live off of in winter. This is probably because when I make soup I almost never use a recipe and can never remember how much of what went in. What I learned from those that so kindly answered my survey is that most of you are “recipe generalists”, willing to live on the wild side and flirt with creative interpretation – within reason of course. For me, soup is a low-stakes chance to be creative with flavors and experiment with new ingredients or techniques. I say it is low stakes because the ingredients are always cheap, usually from my pantry, and if the outcome is less than the most glorious soup ever made, guess what? no sweat – it goes back into the pot for a makeover. For those willing to get creative, I am giving you a soup framework – I have boiled it down (pun intended) to 6 steps with unlimited possibilities. For those not quite ready to make the leap, there is a recipe for my most recent and favorite rendition of Black Bean Soup. For everyone, the key is a well-stocked pantry so I have made a Pantry Essentials Checklist – I have put it up on its own page so that you can print it out for your next grocery run. Here is how the Black Bean Soup follows the soup framework: BLACK BEAN SOUP Yield: 8-10 servings INGREDIENTS 2 tbl oil 2 yellow onions, diced 3 carrots, peeled and diced 3 poblano peppers, charred slightly and diced 2-3 cloves garlic, minced 2 tsp oregano 2 tbl chipotle puree, or tomato paste for less heat 1 lb dried black beans* 1 28 oz can diced tomatoes 1 28 oz can crushed tomatoes 6 (ish) cups stock or water (my favorite is always Parmesan Broth ) 10 oz chopped kale (I like to use frozen b/c it saves SO much time and I always have it on hand!) zest and juice of two limes salt and pepper INSTRUCTIONS Heat the oil in a large dutch oven over medium heat. Sauté the onions, carrots and poblanos, stirring often, until onion is translucent (5-7 minutes). Add the garlic, oregano and chipotle puree (or tomato paste) - give everything a stir, season with salt and pepper, then add your beans and liquids. Bring this to a boil, reduce to a simmer and cook until beans are tender (this will vary depending on if the beans were soaked or simmered beforehand - assume 25min-1hr and just check occasionally for doneness). When beans are tender, add the kale, allowing the soup to come back to a simmer.Season with salt and pepper then add the lime zest and juice. Serve immediately, store in the fridge up to 5 days or freeze up to 6 months. NOTES*I can never remember to soak my beans over night but I am a strong believer in still using dried over canned (especially when they are of the Rancho Gordo variety! I used the Vaquero bean for this recipe but any black bean (or other bean really) will work perfectly. Previous Next

< all recipes Breakfast Bars (DIY Style) I am a bit of a cereal addict. I eat it dry or with milk and always a mixture of several different kinds. Growing up we always had a plethora of cereal choices – most were in the All-Bran / Grapenuts family, so when I moved into my own place I went a little overboard on the sugar cereals, Cinnamon Toast Crunch being a particular weakness. Having since reined it in, I gravitate towards Special K and Kashi that have a nice balance. These bars are great because you can tailor them to your personal preference and what you have on hand. The oats help to bind everything together but if you don’t have any, you could easily smash up some of the cereal. When making my own bars I used PB2, a product I have just recently discovered and am obsessed with. The oil has been pressed out of roasted peanuts, leaving a powder that has all the taste of peanut butter but almost half the calories! It also has about the same amount of protein per serving. Amazing. Breakfast Bars (DIY Style) Serves: 8 bars Ingredients 2 cups cereal – I used 1 cup of Special K and 1 cup of Multi-Grain Cheerios but you can pick your favorites. I think something like Kashi Go Lean would be great for on the go since it is packed with protein and has a nice crunch to it. ½ cup oats ½ cup dried fruit ½ cup nuts ½ cup honey ½ cup peanut butter or any other nut butter ½ tsp salt (if using salted nuts, dont add salt) Print Preparation Line an 8” square cake pan with parchment paper (or if you are like me and don’t have a square cake pan, be creative! I used a square-ish Tupperware container). Spray parchment with oil and set aside. Combine cereal, oats, nuts and dried fruit in a medium-sized bowl, tossing to evenly distribute everything. In a small pot over medium heat, combine the honey and nut butter of choice. While it is heating up whisk the two together until smooth. You just want to warm up the honey to thin it out a bit so when you start to see some bubbles around the sides, turn off the heat. Pour over the cereal and with a spatula, toss everything until all of the dry ingredients are evenly coated. Spread into prepared pan, fold excess parchment over top and press firmly to flatten. Refrigerate for at least an hour, until set. Cut into whatever size and shape you would like! Previous Next hungry for more?

< all recipes Maple Pecan Shortbread These are perfect as they are but can be iced and decorated for a special Valentines Day recipient. Maple Pecan Shortbread Serves: 16-24 cookies Ingredients 8oz (2sticks) unsalted butter, at room temperature ¾ cup granulated sugar ¼ cup maple syrup 1 egg yolk ¼ tsp pure maple extract* 2¼ cups all-purpose flour ½ cup cake flour (not self-rising) ½ tsp kosher salt ¾ cup pecans, toasted and roughly chopped For decorating (optional) 1 egg – for brushing ½ cup sugar in the raw or festive frosting and sprinkles / royal icing Print Preparation In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute. Add the maple syrup, egg yolk, and extract; beat on medium speed until well combined. Into a medium bowl, sift flours and salt. Stir in 1/2 cup chopped pecans, set aside. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; chill until firm, 30 minutes. Remove dough from fridge and allow to come to room temp, it will be much easier to roll out without cracking. Preheat oven to 350°. Line baking sheet with parchment paper. In between two pieces of parchment, lightly floured (or on a lightly floured work surface), roll out dough to 1/4 inch thick. Cut cookies out and place onto prepared baking sheet. If topping with sugar in the raw, brush tops with beaten egg and generously sprinkle with sugar. If decorating with icing, they are ready to bake. Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes. Allow to cool completely before icing. *the extract is optional but the maple flavor will be very subtle without it Previous Next hungry for more?

< all recipes Cucumber Avocado Soup This is possibly the easiest recipe I have ever made and one of my summer favorites. We are in the midst of California’s avocado season so get ‘em while they're hot!! Cucumber Avocado Soup Serves: 4-6 servings Ingredients 2 cucumbers, peeled and roughly cut 1 avocado 1 1/2 cups buttermilk (or 1 cup greek yogurt + 1/2 cup water) 2 large handfuls baby spinach (about 3 cups) 1 jalapeños, stem and seeds removed 1 lemon, juiced 2-3 tsp kosher salt 1-2 tsp pepper Print Preparation Combine all of the ingredients in a blender (or food processor if that is all you have, although it will not be as smooth as you might like). Blend until smooth and chill in the fridge before serving. Previous Next hungry for more?

< all recipes Slow Roasted Tomatoes w/ Basil Green Goddess Dressing I waited ALL summer for the tomatoes to ripen in my Dad's garden, but because of the cool August weather they were really testing my patience (I definitely ate some crunchy tomatoes out of desperation). Last weekend I was finally rewarded and knowing that I would not be back for several weeks, I went a little overboard - I could not live with myself knowing I had left any tomato behind. The fact that just touching a tomato vine makes me itch like a complete lunatic, would not deter me. I came back with about 20lbs of tomatoes and several bunches of basil. So while these recipes came out of necessity, they might be the two best I have made all summer. The basil dressing is incredibly fresh and light, but the avocado gives it some decadent creaminess. It is heaven in a bowl. Cooking the tomatoes slowly intensifies their flavor so they become bursts of tomatoey deliciousness. Use them with the basil dressing on crusty bread for an appetizer, add them to salad, toss with pasta, or serve as a side dish. If you are a New Yorker, I just recently discovered Takahachi Bakery , which makes the most incredible sandwich bread (pictured above and below). I have been ordering sushi from Takahachi for years but never knew about the bakery - they make traditional French breads and pastries in addition to really interesting Japanese creations like Matcha Ciabatta rolls. I have yet to try any of these but given how often I have been in the past two weeks, it won't be long before I am hooked on those too! Whether you can get your hands on this bread or not, put the tomatoes and basil dressing on any sandwich. These BLTs were out of this world. Slow Roasted Tomatoes w/ Basil Green Goddess Dressing Serves: 1 pint dressing Ingredients For the Dressing: 1 clove garlic 1 cup plain greek yogurt (8oz) 1 avocado 1 (packed) cup fresh basil, washed and dried juice of 1 lemon 1 tsp kosher salt (1/2 tsp fine salt) 1 tsp black pepper For the Tomatoes: Grape or Cherry Tomatoes (any small ones will do) Oil (Olive oil or a flavorless oil such as Safflower or Grapeseed) Salt and Pepper Print Preparation To Make the Dressing: Pulse garlic in food processor until it is minced. Add everything else to the food processor and blend until smooth. To Make Tomatoes: Preheat oven to 250˚F. Cut all of the tomatoes in half, toss with enough oil just to coat and season with salt and pepper. Arrange the tomato halves on a baking sheet cut side up. Roast according to times below, until they look shriveled and dry at the edges – you really can’t go wrong here so don’t over think it. No matter what, you will still get deliciously roasted tomatoes. To Freeze: These keep for up to 6 months in the freezer! I would recommend freezing them spread out (on the sheet pan you cooked them on is perfect) and then putting them into a container or plastic bag - this way they do not become one solid mass that you have to use all at once and takes forever to thaw. I prefer to portion mine out into a couple of baggies (the number depends on how much you have made) to help me not use them all at once. Previous Next hungry for more?