Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts

Thursday, July 30, 2015

GOOD TASTE: Roasted Tomato Salsa




Sadly, I didn’t have the best tomato crop this year. The tomatoes looked good but they didn’t have that home grown amazing taste and they were a tad on the mushy side. I was disappointed because I love fresh salsa and fresh thin sliced tomatoes on my sandwiches.


Friday, February 27, 2015

WEEKEND INSPIRATION: Tomato Gardening

Tomato Gardening 18 Popular Tomato Plants for your gardenHappy Friday everyone. Can you believe it, we’re heading into March and with it comes all the goodness of spring. Here in Southern California, it’s definitely time to start thinking about the spring vegetable garden. I am determined to get a good crop of tomatoes this year and so I’m going to be doing some further research on some of these tomato varieties.


Thursday, August 21, 2014

GOOD TASTE: Caprese Crostini Skewers

Caprese Crostini Skewers via homework | carolynshomework.com If you’re a regular here at homework, you know I’ve been on a tomato, basil kick lately. But I think these by far are my favorite.


Wednesday, August 13, 2014

GOOD TASTE: Tomato, Mozzarella and Basil Salt

Tomato with Mozzarella and Basil Salt via homework (1)Summer may be winding down on the calendar but here in Southern California it’s just heating up. My tomatoes are just turning red and I’m starting to enjoy the crop.



Monday, May 13, 2013

The Dirt: spring japanese vegetable garden

Spring Vegetables via homework (9)I’m so excited to get my vegetable garden going. My mom brought over these little seedlings the other day. Her neighbor gave them to her and my mom passed them along to me.

Thursday, August 30, 2012

Good Taste: tomato harvest pizza



I have a delicious recipe to share with you today. I’ve recently discovered how easy it is to make homemade pizza. And with a few shortcuts it’s a quick and easy meal after a busy day.



With the weather cooling down but summer homegrown veggies still plentiful, now is the perfect time to turn up that oven and make a fresh, yummy pizza. And as luck would have it, the super nice people at Carapelli Olive Oil sent me some Carapelli Organic Extra Virgin Olive Oil to try out on one of their summer recipes.

I chose their Heirloom Tomato Pizza with Prosciutto and Provolone Cheese recipe but modified the ingredients to use items I had on hand.


Blog Olive Oil Pizza Collage

Here’s the original recipe:

Heirloom Tomato Pizza with Prosciutto and Provolone Cheese

Ingredients:
1 (1 pound) frozen pizza dough, thawed or fresh pizza dough*
1 tablespoon cornmeal
1-1/2 tablespoons plus 1/2 teaspoon Carapelli Organic Extra Virgin Olive Oil, divided
1/4 cup pizza sauce
1 cup shredded Provolone or mozzarella cheese
6 thin slices (2 ounces) prosciutto, torn into pieces
2 to 3 medium tomatoes, preferably a mix of colorful heirloom tomatoes
1/2 cup packed baby arugula 

Cooking directions:
Heat oven to 400oF. Roll dough out on a floured surface to a 10- to 12-inch circle. Sprinkle cornmeal over center of a large baking sheet or in a 12-inch pizza pan; transfer dough to baking sheet. Brush 1-1/2 tablespoons of the oil evenly over dough. Spread pizza sauce evenly over dough to 1/2 inch from edge. Top with cheese and prosciutto. Slice tomatoes thinly; shake each slice to discard excess seeds and juices. Arrange in a single layer over cheese. Bake 20 to 22 minutes or until crust is deep golden brown and cheese is melted. 

Meanwhile, place arugula in a small bowl. Drizzle remaining 1/2 teaspoon oil over arugula; toss to coat. Sprinkle over pizza just before serving. Serves 6. 

*Pizza dough
 
Ingredients:
2 teaspoons active dry yeast
1 cup warm water (110o to 120o F)
Pinch of sugar
2-1/2 to 3 cups unbleached all-purpose flour
1/2 teaspoon salt
2 tablespoons Carapelli Extra Virgin Olive Oil

Directions:
In a small bowl, combine yeast, warm water and sugar; let stand 10 minutes. Meanwhile, in work bowl of food processor, combine 2-1/2 cups of the flour, salt and olive oil. Process until combined. With motor running, gradually pour in yeast mixture through feed tube. Process until dough is elastic and pulls away from the work bowl. If necessary, add additional flour until mixture easily pulls away from work bowl. Place dough in a medium bowl lightly brushed with additional olive oil. Brush top of dough lightly with oil; cover with a clean towel and let rise in a warm place until doubled in bulk, about 45 minutes. Punch dough down and divide in half. Cover; let rest 10 minutes before rolling dough out or freezing up to 3 months. Makes enough dough for two 10-inch pizza crusts.
Preparation time: 20 minutes 

Rising and resting time: 55 minutes 




Here’s my version. I used frozen pizza dough that I let defrost and rise in the refrigerator overnight. I substituted ham for the prosciutto and bell pepper for the baby arugula. Use whatever you have – that’s the best part about pizza! For even more fun, make several individual pizzas and let everyone add their own toppings.



Then get out the napkins and enjoy!

Thanks for visiting.
Carolyn
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I was provided with samples of Carapelli Olive Oil but received no monetary compensation. All opinions are 100% mine.

Monday, August 6, 2012

Good Taste: quinoa tomato salad bites


Quinoa Tomato Salad Bites
A few months ago I tried quinoa and really enjoyed it. You can see my quinoa pilaf post here and read all about the background and health benefits of quinoa. I’m experimenting with a few quinoa recipes and came up with a version of quinoa salad.


Quinoa Tomato Salad Bites
Little quinoa stuffed tomato salad bites. Don’t they look yummy? Here’s how I made them.


Quinoa Tomato Salad Bites
Start with cherry tomatoes. If you planted tomatoes a few months ago, you most likely have bushels of tomatoes right now. Slice off the tops and scoop out the seeds and pulp.


Quinoa Tomato Salad Bites
Make the quinoa according to the package directions and let cool. Add chopped basil and corn to the quinoa.


Quinoa Tomato Salad Bites
In a small bowl mix olive oil, lime juice, white wine vinegar, cumin and pepper. Add the the dressing to the quinoa mixture and gently stuff your tomatoes.


Quinoa Tomato Salad Bites
Tasty, refreshing and loaded with good stuff. 


Recipe Card Quinoa Tomato BitesYou can download a copy of the recipe here.



Quinoa Tomato Salad Bites
Use up that tomato harvest and whip up a batch for your next summer gathering! Yum!

Thanks for visiting.
Carolyn
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I link at the wonderful parties listed here