I cobbled together dinner tonight from some random things in the fridge. Here's a peek.
Normally, I don't keep tomatoes in the fridge. Totally kills the flavor. But as you can see from this pic, these were starting to shrivel and I really didn't want to give them up to the great compost bin in the sky just yet.
|These tomatoes really should have done a better job with the sunscreen when they were younger. Probably should have also laid off the cigarettes.|
I thought roasting them might make up for the sin of putting them in the fridge. So I tossed them with a little olive oil, salt, and pepper, and threw them in the oven at 400 degrees.
|Love the color of these little guys.|
After about 30 minutes and one flip about halfway through, I had this.
|Roasty and delicious.And gorgeous.|
Now I had roasted tomato puree. I thought about sauteeing a sad little zucchini that's been hanging out in the crisper for a week but in the end decided a pizza-like treatment would be a good use for the puree. And I had mini pitas.
I split a pita and spread the roasted tomatoes on it. Then I added a little goat cheese and threw it all back in the oven at 500 degrees for about 4 minutes until the pita got a little toasty.
|Not bad, but it needs a little something, don't you think? (Sorry for the dark photo.)|
Arugula and olives helped round things out. And a drizzle of olive oil, of course.
Olive oil makes everything better.
|Another dark photo. Rats. Really need to work on the kitchen lighting.|
This little meal actually could have been improved by adding a few red pepper flakes into the puree. Will have to remember that for the next impromptu pita pizza night.
|Dinner is served!|