the unbelievable “un-pizza”

George Carlin had this to say about the tomato. “Something has gone afoul inside of a tomato. . ……. It doesn’t look like it’s finished. . . It looks like it’s in the larval stage or something.” The tomato can be a dividing line for people.

There are different varieties of tomatoes. They come in different shapes and colors. They can be a very deep red. Almost purple in color. There are some that are striped. The yellow tomato is a sunny, yellow color and are less acidic than the red tomatoes.

We couldn’t get to the grill last night with all the rain. we did the next best thing and roasted them in the oven. this recipe is past of our dinner menu in an effort to do Meatless Mondays. To do a vegetarian dinner, when everything looks so good at the market, is a relaxed menu.

This is what the guys called “the un-pizza.” For this, we use plum tomatoes. Slice off the tops and cut the tomatoes in half. Arrange on a baking sheet. Drizzle some extra virgin olive oil over the tomatoes. Splash some balsamic vinegar on them as well. Toss to coat. Salt the tomatoes with some Kosher salt.

Here’s a kitchen tip for you. Have two different extra virgin olive oils on hand. One for roasting and grilling. One for when the oil isn’t going to be heated in some way. A recipe like this isn’t when you use a pricey olive oil. Save that for when you’re making a vinaigrette and the oil is not cooked.

Roast the tomatoes in a 350 degree in oven for about an oven. The salt draws out the moisture in the tomatoes. The balsamic vinegar concentrates in flavor and deepens the sweetness in the tomatoes. The charred skins give them a smoky flavor.

Pull the tomatoes from the oven and allow to cool for about 10 minutes. Place in a blender and puree. the guys go outside to the pots of basil and pick some leaves.

Now it’s time to assemble the “un-pizza.” slice a dense loaf of baguette. Smooth some of the tomato puree over the top of the bread. Place a slice of a good quality mozzarella on top. Fresh mozzarella can be purchased in salted and unsalted versions. Get the salted for this recipe. chop some fresh basil and scatter on top. and be prepared for making many more. they gobbled up a whole bunch of these last night.

Tomorrow we shake things up a bit.

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