 |
| Baked Tomatoes with Cornbread Crumbs. Yes, in Winter. |
Bi-Seasonal Flirtations
I'm all for eating local (if it's organic- I can't see the point of chowing down on pesticides for the virtue of having traveled only sixty forty twenty miles to my plate). I'm also prone to eat in tune with the seasons. I sashay right by strawberries in February- with nary a twinge of envy. I ignore tomatoes in January with a disdain worthy of a cane-wagging Dowager Countess.
With one glaring exception.
Those flirtatious little baskets of grape tomatoes- and those shameless, curvy cherry tomatoes. So plump and sweet and brazen. So... come hither. The rosy taste of summer itself.
Beckoning.
And although my winter cravings tingle toward a melting, bubbling, butter soft gluten-free lasagna hot from the oven, I admit without shame I miss the bright, acidic burst of Venus' favorite fruit. And I succumb. I cave like a saddle-shoed Catholic school girl offered a menthol in the girl's room. Without a blink of embarrassment. Because I have a plan, thanks to food blogger Lydia at The Perfect Pantry.
A plan to coax these devilish beauties from their summer vacay glory into the guise of winter comfort food.
I gather them and cradle them in olive oil and toasted gluten-free cornbread crumbs.
I bake them.
As soon as I saw the recipe for Baked Cherry Tomatoes over at The Perfect Pantry I knew I would love it. Tiny tomatoes, fresh garlic, Italian herbs, olive oil, breadcrumbs. What's not to love? It's Mediterranean cooking at it's simplest and most sublime.
I've tweaked the recipe to make it gluten-free, of course. There's not a speck of gluten in my version. But you'd never guess. Which makes this easy-to-create side dish an instant top ten favorite for pot lucks and picnics and any number of anxiety inducing gatherings we gluten-free goddesses fret about.
With one glaring exception.
Those flirtatious little baskets of grape tomatoes- and those shameless, curvy cherry tomatoes. So plump and sweet and brazen. So... come hither. The rosy taste of summer itself.
Beckoning.
And although my winter cravings tingle toward a melting, bubbling, butter soft gluten-free lasagna hot from the oven, I admit without shame I miss the bright, acidic burst of Venus' favorite fruit. And I succumb. I cave like a saddle-shoed Catholic school girl offered a menthol in the girl's room. Without a blink of embarrassment. Because I have a plan, thanks to food blogger Lydia at The Perfect Pantry.
A plan to coax these devilish beauties from their summer vacay glory into the guise of winter comfort food.
I gather them and cradle them in olive oil and toasted gluten-free cornbread crumbs.
I bake them.
 |
| A taste of summer, hot from the oven. |
I've tweaked the recipe to make it gluten-free, of course. There's not a speck of gluten in my version. But you'd never guess. Which makes this easy-to-create side dish an instant top ten favorite for pot lucks and picnics and any number of anxiety inducing gatherings we gluten-free goddesses fret about.
Serve this heavenly dish without a whisker of apology. Don't even bother mentioning its gluten-free and vegan status. These Italian baked tomatoes are so tasty you'll be asked for the recipe. By gluten eaters. By carnivores. I promise.
In place of plain bread crumbs (a definite no-no for gluten-free folks) I used a wedge of my Yeasted Quinoa Cornbread to make tender golden crumbs that taste like polenta. For the tomatoes I used both yellow and red organic grape tomatoes (to me they're slightly sweeter than cherry tomatoes; but use what you can get in your part of the world; both are delicious baked). And for the oregano I used basil.
Just because.
Just because.
READ MORE and get the recipe ...
No comments:
Post a Comment