Tag Archives: baked

Baked Tomatoes

19 Sep

 

This is the time I seem to have a ton of fresh tomatoes and can’t eat them all.

So this year I decided to bake them.

They come out chewy and very tasty plus I freeze them to add in soups, salads and stirfry. That’s if I don’t finish them as a snack with cottage cheese, cream cheese or a little mayo.

Now I know why I’m fat.

Slice three big tomatoes

Slice 1/2 onion

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon salt

Five tablespoons olive oil

Mix everything together

Place the tomatoes  and onion in a single layer on a foil lined baking sheet.

Bake in a 250 degree for about two hours until the tomatoes are dry.

The time depends on how juicy the tomatoes are.

The tomatoes take on an intense flavor better than sun-dried tomatoes.

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Baked Gnocchi

16 Sep

Baked gnocchi

Easy, Simple, Delicious.

One large chopped onion

Two cloves chopped garlic

Five tablespoons olive oil

One 28 ounce can of whole tomatoes

One 28 ounce can of crushed tomatoes

One small can of tomato paste

One tomato paste can of water

1/2 teaspoon oregano

8 basil leaves

2 teaspoons sugar

One pound of ground beef

One pound of sausage, out of the casing

One pound of mozzarella cheese, cut into cubes

1/2 pound of muenster cheese ,cut into cubes

Parmesan cheese to sprinkle on top

Two pounds of cheese gnocchi

Soften the onion and garlic in the olive oil.

Add  all the tomatoes and bring to a boil then add the paste and water.

Smash up the whole tomatoes with the back of your spoon.

Add the basil, oregano and sugar.

Let simmer.

Take out about three cups of sauce  to use if someone wants extra sauce.

Bring a big pot of water with a small handful of salt to a boil.

Add the gnocchi and stir so they don’t stick to the bottom.

When the gnocchi rise to the top use a slotted spoon and put them into the sauce.

When all the gnocchi is in the tomato sauce, take the pot off the heat.

Brown the beef and sausage and drain all the fat off.

Add the cooked meat to the tomato and gnocchi pot.

Add the mozzarella and muenster cheese and mix in well.

Pour everything into a casserole dish.

Add the parmesan cheese on top.

Bake at 400 degrees for 30 to 40 minutes or until everything is nice and hot.

This serves about eight good eaters.

Since I don’t always have 8 for supper I separate this into individual casserole dishes or aluminum foil pans and freeze them for a quick meal.

Its like making your own TV dinner.

This tastes just as good without the meat.

I have also made this with bottled sauce and doctored it up.

Not bad and it is faster.

 

Baked Tomatoes with Feta

29 May

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I went to a greek restaurant and had this for an appetizer and had to make it at home.

This is so easy.

1/2 sliced vidalla onion

One large sliced tomato

1/4 teaspoon garlic powder

1/4 teaspoon oregano

Salt and pepper

French feta

Olive oil

I make these tomatoes in foil packets because there is nothing to clean up.

Place the sliced onion on the foil.

Then layer the tomatoes on top.

Sprinkle with the garlic, oregano, salt and pepper.

Top with the feta cheese. Use one nice size chunk to cover most of the top of the tomato slice.

Drizzle with the olive oil

Bake at 450 degrees for about  fifteen minutes or until the cheese starts to get soft and slightly brown.

I love french feta but I didn’t have any so I used regular feta and it doesn’t melt as well.

This is great as an appetizer or side dish.

This also makes a great sandwich on crusty french bread.

I have even placed these tomatoes on a salad. It looks very pretty.