Monday, August 2, 2010

What's for Dinner? Tomatoey Romano Beans on Toast with a Roasted Tomato and Salad

Romano beans done from scratch and once finished cooking in their thyme infused water were lightly mashed with caramelized tomatoes and 3 cloves of roasted garlic. Pure Tomato Puree was added along with sea salt and cracked pepper and basil. I let everything mesh and reduce for a while so they had a taste like they had cooked all day.
The Roma tomatoes were roasted in the oven at 400 degrees for 30 minutes until they blistered and their skin peeled to reveal the soft flesh. Their juices oozed all over the plate and made a great dressing for the salad along with balsamic and EV olive oil.

This was good energy food because my mom and I tackled a 15km lake-side bike ride about an hour after.

No comments:

Post a Comment