Archive: Jan 2013
Hands-on time: 20 minutes
Oven time: 10 – 12 hours
Makes about 2 cups
1 tablespoon olive oil
2 tablespoons mixed dried herbs (Italian seasoning, basil, oregano, sage or thyme)
1 tablespoon fennel seed
4 pounds meaty tomatoes (Cascade or Roma)
Unpeeled cloves of garlic, optional
Freshly ground pepper
Directions: Set oven to 200F. Drizzle a rimmed baking sheet with olive oil, then sprinkle with salt and seasonings.
Halve the tomatoes lengthwise, leaving the stem socket on one side so after roasting, the skins slip off more easily.
Rub each cut side in the oil and herbs, then arrange cut-side down in a single layer, butted together. Tuck in garlic cloves. Sprinkle tomato tops with salt and pepper.
Roast for 10 to 12 hours. If roasting two trays at once, swap racks after 6 to 8 hours. Let cool. Slip off and discard skins. Use within 2 to 3 days or freeze.
NUTRITION ESTIMATE Per Batch: 367 Cal (30% from Fat); 14g Tot Fat; 2g Sat Fat; 59g Carb; 20g Fiber; 164mg Sodium; 0mg Cholesterol; Weight Watchers 8 points
Portabello Zucchini Tacos
5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
2 teaspoons dried oregano
2 tablespoons olive oil
Coarse salt and ground pepper
4 medium zucchini, cut into 2-by-1/2-inch sticks
1 medium red onion, halved and sliced 1/4 inch thick
12 (4 1/2-inch) corn tortillas
6 ounces (1 1/2 Cups) Monterey Jack cheese, shredded
1/2 cup fresh salsa
Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft).Wrap loosely in a clean kitchen towel to keep warm.
To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.