With a Tomato on Top

I’ve always been a fan of tomatoes. Growing up, my dad grew tons of them in the garden. I used to eat the cherry tomatoes right off the plant, clearing them before my dad could ever pick some for himself. Is there anything better than the smell of tomatoes ripening on the vine? Maybe eating one.

So, when I was at Haymarket over the weekend, I didn’t hesitate to pick up 3 pounds of shiny plum tomatoes. I knew I would have no problem using them up.

One recipe that immediately came to mind was roasted tomato bread. I made it for the first time in April, and loved it so much. Since the weather was cool enough to permit the oven being turned on, I decided to have another go at the recipe.

Roasted Tomato and Onion Bread

• 3 1/2 c whole wheat flour
• 1/2 tsp salt
• 1 tsp yeast
• 1 1/2 c warm water
• 1/2 tsp sugar
• 2 tbs + 1 tsp (dough) and 2 tbs (veggies)
• 1.5 lbs tomatoes
• 1 medium onion
• black pepper

To roast the tomatoes: I sliced plum tomatoes as thin as I could (which is clearly not very thin with my bad knife↓ ). I lined them up on a piece of parchment paper on top of a baking sheet. Each slice got a shake of salt and pepper, and a drizzle of olive oil. Each sheet went under the broil for just 3 minutes. After that, I sliced the onion “thin” and caramelized it on the stove.

To make the bread dough: Using my electric mixer, I made a foccacia-like whole wheat dough. The yeast + sugar + water are combined in the mixer bowl, proofing for 5 minutes. Then, I added flour + salt in slowly, mixing thoroughly at medium speed. I drizzled in olive oil intermittently. Once all the flour was combined, I transferred the dough to an oiled bowl and let it rise for 1 hour.

I punched it down after an hour, and let it rise again. I don’t know why, I just felt like it could use some more rising. I’m still new to this bread-baking science.

In a 9″ x 13″ baking pan, I drizzled the remained teaspoon of olive oil. After rolling out the dough, I put it in the pan, then flipped it over so both side were coated in oil. The roasted tomatoes and caramelized onions went on top.

The bread bakes at 375°F for 15-20 minutes.

It came out looking and smelling like heaven. It was all I could do to not eat it all before dinnertime.

Since they were serious carbs looming on the horizon, I decided a salad for dinner would be wise. Lots of veggies, plus eggs and beans to fill me up fast.

It’s funny to see how I plate things for myself or Justin. He doesn’t like raw tomatoes in salad, but I love them (uh duh.) I don’t like the yolks of hard-boiled eggs, but he doesn’t mind them. It all works out in the end, nothing goes to the trash can.

For dressing: oil, vinegar, salsa, lime, and a touch of agave. I’ve been on kick lately, and don’t want to buy bottled dressings anymore. Why bother when I can whip this up in a minute basically for free?

Finally, the star of the evening… Madame Tomate.

Trés jolie, n’est pas?

This one goes out to all you tomato lovers out there. Let’s hear it for lycopene!