I’m baaackk! We had an awesome time in Seattle over the weekend and each day we spent there was perfect. We could not have asked for better weather. If you plan on taking a trip to Seattle, we definitely recommend you go in September. It’s the driest month of the year plus the temperature is just right.
I have tons of photos I want to share and also will make some recommendations on places to eat plus other tips we learned that will make your trip easier.
One of the things I loved the most about Seattle are the endless options for natural, organic & local foods. Most restaurants (at least in the downtown area) are small local places where they make everything from scratch and it’s real wholesome foods. We had dinner at Urbane on Saturday night and had one of the most delicious salads I have ever had! I had the “Warm Spinach Salad” (spinach, preserved tomatoes, balsamic & ricotta salata) and I knew right away that I HAD to make it at home. Or at least try to get as close as possible to the original recipe.
Today I roasted the tomatoes in preparation for this salad. The recipe is a success! Yesss!!! The tomatoes taste just like the ones on the salad I had in Seattle.
After tasting the outcome, I decided I will make pizza sauce with roasted tomatoes next time I want home made pizza. I’ll just remove the tomato skin and puree it in a blender. Yum! So full of flavor! These tomatoes would also go perfect on salads, pasta, crostinis – mmm crostinis! :D, etc.
|Oven Roasted Tomatoes|
- 2 Lbs tomatoes (I used roma tomatoes)
- 1/4 cup extra virgin olive oil
- kosher or sea salt & pepper to taste
- a dash of sugar
- 2 garlic cloves (sliced)
- fresh rosemary leaves
- bay leaves
- Preheat oven to 350 degrees and prepare baking sheet by adding the olive oil.
- Wash tomatoes and dry well. Remove core and cut them in half. Sprinkle with salt & pepper to taste. and add some rosemary leaves. Place tomatoes upside down on baking sheet and sprinkle with more salt & a little bit of sugar.
- Place the garlic between the tomatoes and add a few bay leaves.
- Bake for about 60 minutes or until they’re soft and can be pierced easily.
- Remove from oven and cool off before placing them in a container. They will refrigerate well for 5 to 6 days or freeze up to 6 months