Slow Roasted Cherry Tomatoes

The summer is slowly fading into fall.  School starts next week.  The mornings have been just a bit cooler and the sun is setting earlier each day.  The apples on my tree are almost ready to pick (and I'm having the hardest time resisting their beautiful pink blush).  Figs are appearing in the markets and on my neighbor's tree.  I've always loved this time of year, a time of transition from the frenzied activity of the summer to the slower pace of the fall.  Just a few short years ago, I would have been readying lesson plans and readying my classroom for 30 new 7th graders.  It's always been a time of anticipation, of excitement, of eagerness to start anew.

No one has informed my garden that summer is ending, however.  It continues to flourish, supplying my family with the most beautiful heirloom tomatoes, watermelons, carrots, and even a fresh new crop of late strawberries!  The slow trickle of a month ago- easily eaten over the course of a day or two- has become a full scale bombardment of tomatoes that my family can't possibly keep up with.  So I've begun to find ways to preserve the best of their summery goodness.  The large Riesentraube cherry tomatoes have become a smoky tomato jam for my Etsy shop, DuTill & Daughters.  The romas are ripening on the counter and will become canned crushed tomatoes ready for any number of winter sauces and stews.  I've even pickled my yellow pear tomatoes- that's a first for me.  And the rest of the cherry tomatoes (one really big colander full), well, there was no doubt in my mind they had a higher calling than simply adorning a salad.

Halved, sprinkled with olive oil, salt and pepper, thyme and garlic cloves- the cherry tomatoes were slow roasted to perfection.  This is probably my favorite way to preserve tomatoes, the sweetness concentrating from the slow caramelization in the oven, the slight bit of herb flavor and the roasted garlic.  What's not to love about that?  I can just smell this fall's braised short ribs and lentil soups, rich and fragrant, with a few of these slow roasted beauties tucked into the sauce, reminding me that summer is not that far away after all.

Slow Roasted Cherry Tomatoes
For a printable version, click here.

This is not so much a recipe as it is a set of directions.  You can use this to preserve as many or as few tomatoes as you have.  Season the tomatoes to your liking- you can easily switch up the thyme for rosemary, or leave out the herbs altogether.  I filled two sheet trays with halved tomatoes, which amounted to 8 quarter pints packed full.  I chose the smaller jars because I know I can use the small amount quickly and an open jar won't linger in the fridge, preserving the freshness of the rest of the roasted tomatoes.  

Unfortunately, there is no good way to make these tomatoes shelf stable.  I do NOT recommend simply pouring olive oil over them and closing the jar.  Commercial kitchen can do that because they have the means to heat the oil quickly to kill any possible pathogens.  We home cooks don't have that option.  The solution is to pack the tomatoes well into freezer-safe jars or zip top bags and freeze them for later use.  The tomatoes will store safely in the freezer for several months.

To make the slow roasted tomatoes:

1. Halve the cherry tomatoes.  Lay them cut side up on a parchment-lined baking sheet.  Sprinkle them with kosher salt and freshly ground black pepper.  Drizzle with olive oil and toss a few cloves of garlic and sprigs of thyme onto the pan.

2. Roast the tomatoes at 300 degrees for 2 1/2 to 3 hours, depending on the size of the tomatoes and how dry you prefer them.  When the tomatoes are done roasting, mash the roasted garlic and give the whole mixture a light toss.  Let the tomatoes cool on the pan.

3. Tightly pack the tomatoes into freezer safe containers.  Freeze until needed, up to 6 months.  Use the tomatoes in salads, pasta sauces, stews and braises in place of tomato paste or in addition to it, over white beans, or to top grilled bread (to name just a few things). 

Popovers {A Tuesdays with Dorie Post}

Popovers are a funny thing.  Not many people know what they are.  Are they a bread?  A muffin?  A cake?  Well, the answer is sort of, but no.  They're the best of all of those things- puffy, crunchy, easy to eat and a snap to make,  but not like any of them at all.  They're completely one of a kind.  So while I couldn't say for sure what you would classify a popover as, what I do know is that they're especially tasty drizzled with any number of sweet toppings.  And that's all I really need to know.

My mom made popovers for us occasionally.  Usually for dinner, alongside a stew, and drizzled with honey.  In fact that's the best part of a popover.  Drizzling your favorite topping down over the top and watching it disappear into the center knowing that a sweet surprise awaits you with every bite.


I wasn't sure I was going to make these popovers.  After all, I had just put my stamp on mini Dutch Baby pancakes, and they're an awful lot like a popover.  Actually, I didn't decide to make them until this very morning.  But my fellow Tuesdays with Dorie bakers requested them, and who am I to question it?  At the very least, I could compare them to my Dutch Babies and to the popovers of my childhood.

 One this is certain about popovers, they are fun to watch bake and just as fun to eat,  My kids loved them (my oldest had three!).  And I have to say, I might have enjoyed them even more than the mini Dutch Babies.  These popovers are as light as air (even without the suggested extra baking time to dry them out), crunchy on the outside and moist and tender on the inside. Simple perfection.


I suggest you pop on over (ha ha!) to the hosts this week, Paula and Amy (check out her son's great origami hats too, so cute!) to find the incredibly simple recipe.  And while you're at it, see how the other Tuesdays with Dorie bakers fared with their attempts to make popovers as well.

Peach Vinaigrette

 I was a very picky eater growing up.  Considering my adventuresome eating habits these days, that's hard to believe.  But as a kid I knew what I liked and I hardly ever strayed from that short list.  A list which included peanut butter sandwiches every day for lunch (hold the jelly, please), but certainly did not include tomatoes, any kind of squash, and most especially peaches.  And heaven help you if my plate came to the table and one potion was touching another.  I was not going to eat food that touched!

 I'm thrilled to say that these days most of the no-nos from my childhood "won't-eat list" are regular visitors to our dinner table.  And it especially excites me that my oldest son will try just about anything I put on his plate.  It's such a joy to be able to teach him about different veggies and fruits, and even food from different cultures.  My little man has even tasted olive oils with me straight from the bottle.  The saleswoman was amazed that he had such a sophisticated palate- he much prefers the spicy, heady oils to the smooth fruity ones.  I'm a proud mama, to be sure.

 Lest you think I have an easy time of getting dinner on the table with no complaints, let me set the record straight.  My little one is another story all-together.  He's on a strict peanut butter (and jelly!) and fruit diet.  It's frustrating, but hopefully, like me, he'll grow out of it and come to appreciate all the things his mother tried to put on his plate when he was little.  At least I have no trouble getting him to eat fruit.  And peaches, the fuzzy-skinned fruit I abhorred as a child, are high up on his list of faves.  Even he approved of the peach infused vinegar his big brother picked out on the day of our olive oil tasting.  We all loved the fruity tang and peachy aroma of the custom mixed white balsamic vinegar the moment it touched our lips.  Now if I could just get my husband on board with it.  Ah well, more for me.....

Peach Vinaigrette
Makes about 3/4 cup.
For a printable version, click here.

I used the peach infused vinegar we found on our tasting day for this vinaigrette.  I think a champagne or white balsamic vinegar would work just as well in its place.  If you want to try making your own, here's a description of how to make the infused vinegar from Martha Stewart.  The peach is the star of the show, so make sure it's perfectly ripe and has a fresh, strong peach aroma.  I've used the vinagrette both to dress a salad of mixed baby greens as well as over a peach and mozzarella caprese salad.  It would be fantastic drizzled over a grilled pork chop or roasted chicken as well.

1 ripe peach, peeled, pitted and coarsely chopped
3 tbs peach infused vinegar
1 tsp honey
pinch of sea salt
3-4 tbs light flavored oil such as canola (to make it really special, use a nut oil such as hazelnut, pecan or walnut oil)

Place all ingredients except the oil in a blender.  Blend until smooth.  With the blender running, slowly drizzle in the olive oil.  The dressing will keep in the refrigerator for one week.

To make the peach caprese salad, alternate slices of peaches and fresh mozzarella cheese on a plate.  Sprinkle with torn basil leaves.  Drizzle the peach vinaigrette over the top.

Grilled Herb and Cherry Tomato Focaccia

In my former life as a resident of an island in the northwest corner of the beautiful state of Washington, I would have traded most anything for a week of 85 degree days.  I spent nearly 9 years as a sun and warmth starved New Jersey transplant.  It was rough on me.  My summer wardrobe consisted of quite a few pairs of capri pants and only 1 or 2 pairs of shorts.  It just never really got warm enough.  Sleeveless tops were only for layering, never for being worn all by themselves.  I became a layering expert because the summer weather was predictably unpredictable.  And a bathing suit?  Forget about it- I never needed one.

Now I'm happily living as a Southern Californian, enjoying the almost year-round summer.  I can grow veggies in my garden through the winter and my stash of shorts has grown exponentially.  Until the few days every August when the weather turns hot, I'm as content as can be.  The biggest problem right now- it's hotter inside than it is outside.

My house's lack of air conditioning drives me from my kitchen.  I can't stand to turn on the stove or the oven.  Case in point- two days ago I had picked pounds and pounds of figs and needed to turn them into jam.  The only time it was cool enough to fire up the stove was after I tucked my boys in bed.  And even then I had the back door and windows wide open.

Fast forward a day and it hasn't cooled off any.  I'm grilling Greek-style and making a tomato salad so I don't need to go near the kitchen ( I made these delicious Greek inspired chicken drumsticks).  The big question is, how to get some bread to dip in the tzatziki without turning on my oven and turning my kitchen into a sauna.  Then it hit me- the grill.  If I can roast a whole turkey on it, I can bake bread there too.  Hooray!  It's not pita and its not Greek, but man this bread is good.  And it made fast friends with my tzatziki.  Now, I'm off to dream about really being in Greece with the white sands, sea breezes, and some else to bake my pita bread for me...

Grilled Herb and Cherry Tomato Focaccia
Makes 2 8-in diameter focaccia loaves.  Recipe adapted from Artisan Bread in Five Minutes a Day.
For a printable recipe, click here.

This recipe is a slightly altered version of my standard no-knead bread.  You can go nuts with the toppings or leave the bread plain as can be.  It's quite easy to make and only requires you to think of it early in the day so that you can mix up the dough.  Then go to the beach (like I did) and don't give it another thought.

1 2/3 cups warm water
2 1/2 tsp quick rise dry yeast
2 1/2 tsp kosher salt
2 tbs extra virgin olive oil, plus more for coating the baking pan
2 tsp sugar
3 1/4 cups unbleached all-purpose flour
1-2 tbs chopped fresh herbs
small handful halved cherry tomatoes

In a large container or bowl, mix together all the ingredients except the herbs and tomatoes.  Cover loosely and leave on the counter for about 2 hours.  At this point you can use the dough or refrigerate it up to one week.

Turn on your gas grill to a medium high heat about 20 minutes before you intend to make the bread.  You want it to reach 450 degrees.  Coat the bottom of an 8 inch metal cake pan or pie tin with olive oil and sprinkle with kosher or sea salt.

Pull off a large orange-sized piece of dough and flatten or stretch it until it is about 1/2 inch thick.  Place the dough in the cake pan and sprinkle the herbs over the top.  Lightly press the tomatoes, cut side down, into the dough.  Let it rest while the grill heats up.  When the grill is ready, press your fingers into the dough to dimple it and drizzle the top with a bit more olive oil.

Place the pan on the grill and bake the bread for 15-20 minutes.  You may need to rotate the pan occasionally to avoid hot spots.  When the bread is almost cooked through (with about two minutes left or so), use tongs to flip it over in the pan.  This will help the top brown and char the tomatoes nicely.  Remove from the grill and let it cool slightly before cutting the bread into wedges.  Serve warm.

Spiral Jam Palmiers

Yesterday, my boys and I went to the county fair.  The excitement in the car was almost tangible as we drove closer and the boys could see the ferris wheel spinning in the distance.  We couldn't get out of the car and to the ticket booth fast enough for them.  What made it even better was that we had friends waiting for us to share in the fun- my oldest's best buddy from school and his family.

With wristbands purchased, we set out for the rides.  The biggest problem? Where to start first.  My little one was ready to jump on the first bumper car he saw and his big brother would have happily ridden every kiddie ride along with him.  But his buddy, the seven year old daredevil that he is, wanted to hitch a ride on the swinging pirate ship or spin upside down if at all possible.  And he wanted my son to go along.  For a few moments, he forgot he was supposed to be having fun and started getting upset, nervous, and fearful.  Very fearful.  It took a lot of convincing to get him to shake his nerves and get on that pirate ship, but he did it.  Though he looked like he wanted to jump off the ride the moment it started swinging, he made it through and I was very proud of him for taking the chance.

Standing there, in front of the swinging pirate ship, talking my son into trying to conquer his fears, I realized a few things.  Not only about him, but about myself.  Having children is one of the greatest blessings one can have, but at some point you start to see yourself reflected in them- for better or worse.  In their personalities, their choices, or their mannerisms, you've managed to create a little version of yourself in some way.  My oldest shares with me my calm demeanor, my ability to get along with all sorts of people, and my love of reading, but darn-it-all, he also inherited my fears.  It is so hard to see those traits you can't stand about yourself reflected right back at you in your children.

At that moment, I realized the only thing I can do is to try and give him the tools to deal with his fears.  Tools I wish I had as a child and that I still haven't mastered as an adult.  To push past those fears and try new things with the knowledge that not only are failure or embarrassment options, but success, happiness and pride as possibilities as well.  I can only hope that as those moments arise in the future, that instead of allowing him to give in to his fears, I can teach my son to be fearless.  And in the process, perhaps he can teach me to be fearless too.

So in the spirit of being fearless, I've started a business with my sister.  I'm offering the handmade jams and preserves that I've come to love making (partly as a result of writing this blog) for sale in our Etsy shop, DuTill & Daughters.  It's exciting and daunting at the same time.  And there's fear, big time fear.  Will people be willing to pay for my creations?  Will we be successful?  All I can do is follow the advice I gave my son and give it a try.  Because who knows what the outcome could be?  Perhaps from the fear will come happiness and joy.

These palmiers were made using one of the jams from my new shop, white tea peach preserves.  My Mom used to make a similar cookie using blackberry jam.  I think you could use just about any jam you love and the results would be delicious.  With a cup of tea or coffee, you'll feel like you're at the fanciest of French patisseries.

Spiral Jam Palmiers
Makes about 12 5-inch cookies.  Adapted from Martha Stewart and my Mom.
For a printable version, click here.

Warning- making these cookies is a messy job.  But the end results are SO worth it!

2 sheets frozen puff pastry (from one package), thawed
about 1/4 cup your favorite jam or preserves
1/4 cup light brown sugar
1/3 cup granulated sugar, plus more for coating work surface
1 to 1 1/2 tsp cinnamon (optional- depends on the jam you choose and if the flavors would work well)

Lay out a sheet of parchment paper.  Place the sheets of puff pastry side by side on the parchment.  Press together at the seam.  Roll the pastry out with a rolling pin to create an 11 x 20 inch rectangle.  Transfer the parchment to a baking tray, cover loosely with plastic wrap and refrigerate for 20 minutes.

In the meantime, stir together the two sugars and cinnamon (if using).  Remove the pastry from the refrigerator.  Spread the jam in a thin layer over the pastry- you want to cover the whole sheet to the edges.  Sprinkle the sugar mixture evenly over the jam.  Starting with the short side and using the parchment to help you, roll the pastry into a log.  Wrap the roll tightly in the parchment paper and freeze the roll until firm, about 20 minutes.

Cut the firm dough crosswise into 1 inch slices.  Generously sprinkle granulated sugar over the work surface and turn a dough slice over in the sugar to coat both sides.  Roll each slice out into a (roughly) 5 inch circle, sprinkling more sugar over the top as needed.  This part of the job is messy- the jam will leak out a bit as the slices are rolled.  Don't worry, they'll turn out just fine.  Place the cookies on parchment lined baking sheets and refrigerate to firm up while you preheat your oven to 400 degrees.

Bake until puffed and golden brown, 14-16 minutes, rotating the baking sheets halfway through.  Let the cookies cool completely on the baking sheet before peeling off.

Mini Dutch Baby Pancakes

I had no idea what recipe I was going to post today- until I made breakfast.  The boys and I were craving something different than our usual.  "No, not another smoothie!" was what I heard coming from my oldest.  "I want pancakes!" said the little one.  As for me, I just sighed.  I was in no mood to stand in front of my stove for a half hour flipping pancakes.

Then I remembered an idea I had read about somewhere, but I had absolutely no memory where.  Probably Pinterest.  (What on earth did we all do before Pinterest?)  Pancakes baked in muffin tins.  Genius idea- just whip up batter, pour it into the tins and bake.  No flipping, no watching for bubbles hoping your pancakes aren't over or under cooked.  Just 15 minutes of sipping your tea and perusing your favorite blogs while the pancakes take care of themselves in the oven.  I just had to find that recipe!

In my quick and frantic search ( I had a three and seven year old waiting for breakfast, after-all), I came across these babies.  Not just a regular pancake, but a puffy, eggy, Dutch Baby pancake baked in those great little muffin tins.  Sold! 

The best part of this pancake- watching the looks on my kids faces as I pulled out the super puffed pancakes.  Man did these babies get big!  They literally squealed with delight.  As they watched the pancakes fall, realization set in that they made the perfect little cup for holding my boys' favorite pancake toppings.  Score one for Mom this fine morning!

Mini Dutch Baby Pancakes
Recipe from Real Mom Kitchen.  Makes 9 pancakes (to serve 3-4 people).
For a printable recipe, click here.

This is a great recipe for a quick weekend or even lazy weekday breakfast.  It would also be great on a brunch menu, as you could bake up quite a few in relatively little time if you have more than one muffin pan.  The topping variations are endless.  My oldest filled his with his new favorite jam (which you can find in my Etsy shop, by the way!) and the little one drizzled his with honey.  I sauteed up a peach lingering in my fridge leftover from jam making for my Dutch babies.  Happiness all around.

3 eggs
1/2 cup milk
1/2 tsp vanilla
1/2 cup all-purpose flour
2 tbs butter, melted and cooled

Preheat your oven to 400 degrees.  Spray 9 muffin cups with non-stick spray.  Fill the other three cups with water.

In a blender, place all the ingredients except for the butter. Blend until smooth.  Add the butter and blend again.  Divide the batter equally among the 9 muffin cups.  Bake for 15-18 minutes, until very puffed and edges are golden.  Serve immediately

To make the sauteed peaches: Coarsely chop 1 ripe peach.  Saute in 1 tbs butter until slightly softened.  Add 1 tbs honey and a pinch of cardamom.  Continue cooking until the peaches are fully softened and juicy.

Roasted Tomato Chili Butter

I am a food magazine junkie.  It's an obsession I just can't shake.  I cannot walk past a rack of magazines in a store without pausing to check the cover photos.  "Is there one I haven't read yet?  Might I be missing some genius of a food idea or combination I haven't thought of in my wildest dreams?"  I scan, I hunt down new possibilities, I purchase.

Then of course, I get to read.  The anticipation keeps me from waiting too long to dive into the glossy pages.  I have a routine- first skim through and dog ear anything that jumps out at me.  Then I go back and read each article carefully making sure I haven't missed a single recipe note.  Every morsel of food writing gets devoured.  When I'm finished I feel full and satisfied.

I have my favorite magazines for sure.  The tried and true ones that I deem special enough to warrant an actual subscription to.  The writing is fantastic, the recipes work every time, and the photos are to die for.  They're just like my favorite blogs- I can always count on them.  Then there are the ones I buy as the mood strikes me.  The more expensive ones, the ones that aren't as pretty but have great basics, even the occasional ones from across the pond (am I the only one who loves the photos in Donna Kay?).  Then there are the magazines that I sometimes buy more because I hope that there might be something worthwhile inside than anything else, but always find myself disappointed in (sorry Rachael Ray fans, but I always regret purchasing her mag).

I have a stack of magazines that I just can't bear to part with, though in this age of the internet, I'm sure all the recipes are online.  I need to just bite the bullet and send them packing to the recycling bin.  Maybe I'll just look through them one more time...

One of my faves is Bon Apetit.  And that magazine inspired this tomato butter recipe.  I didn't find an actual recipe in the magazine, just an idea, a little blurb in an article on easy ways to use up all those summer tomatoes.  It sounded so good, I had to try to figure out how to do it for myself.  It was a bit of trial and error which started out with too much tomato and not enough butter (tomato butter soup, anyone?), but in the end I know I got it just right.

Roasted Tomato Chili Butter
Makes 1 cup butter.  Inspired by a blurb in Bon Apetit, August 2012.
For a printable version, click here.


This butter is easily adaptable and very versatile.  You can leave out the chili pepper and perhaps add in some chopped herbs.  Or make it a bit more flavorful by adding smoky spices like cumin and coriander, or even a chopped chipotle pepper.  Make it your own.  I topped a burger with it the other night for dinner, but this butter would be just as at home on top of a juicy steak or some grilled fish, slathered over grilled bread or tossed with roasted potatoes or steamed rice.


1 cup cherry tomatoes
1 small Fresno chili
3/4 cup softened butter
1/2 tsp sea salt

Roast the tomatoes and chili pepper on a lined baking sheet at 475 degrees until the skins are blistered and the juices start to exude (about 5 minutes).  Place the pepper into a small zip top baggie and let steam for a few minutes while the tomatoes cool.  Remove the skin, stem and seeds from the pepper and pop it into a food processor along with the tomatoes and salt.  Whizz them up until they are smooth.  Place the tomato/chili mixture in a medium bowl along with the softened butter and stir to completely combine (I found a whisk to be the best tool).  Cover and chill.  The butter will keep in the refrigerator for two weeks or you can freeze it for up to three months.