Well this has been quite the interesting weekend. I originally planned to post this recipe yesterday, but the weekend decided to take over and cause some slightly frightening events. It is fitting to finally post my favorite dish though, because it is somewhat comforting to me.
Sudday started off great. We went to the Angels and Yankees game and saw the Yankees kick some Cali butt! We come home, and then Joe goes to the store for some char-coal, nothing unusual and only a few minutes from out house. Then, 10 minutes later, I pick up the phone and hear several words I never want to hear again, “Your husband was in a car accident and the ambulance is on his way”. Well, become the come and collective Sam that I am, I went into instant panic mode and started calling family members while I was running down the block to our neighbors. See, Joe and I share a car so I didn’t know how I was getting to where I needed to be. Long story short, Joe’s wonderful sister flew me as quickly as she could drive to the scene and there I see Joe standing up and talking!! Thank goodness, everyone was fine and healthy and driving back to their families. Our car needs work, but totally replaceable.
Someone said “car accidents happen every day”, but you never think it will happen to YOU!
In other news, more exciting things are happening. Joe and Ill be start training for a Sprint Triathlon! They just started this event in my town and it looks fun, challenging and exhausting! I may write about my progress over the next few months like I did with my 5k experience, but I am so exited for this huge challenge, and even more excited that Joe will be doing it with me…A PERFECT 30th birthday gift!
Now onto my favorite dish in the entire world. Seriously, not joking here.
Roasted tomato caprese salad is simple, comforting and explodes with flavor. I eat this salad several times a week because it is that amazing.
Simple ingredients = amazing dishes. All that is here are roasted cherry tomatoes and mini bell peppers with whole garlic cloves. In a high heat oven the tomatoes begin to blister and slowly pop with sweet tomato juice. My favorite part are the whole garlic cloves. When they stay whole, the garlic becomes sweet and creamy and all you want to do is pop them in your mouth or spread it on a crusty toasted piece of Italian bread. To continue with the flavor explosion, I made a super quick basil oil, where i just pulsed together roughly chopped basil and olive oil. The basil’s aroma opens up and cuts some of the tomato sweetness.
Can you tell how much I love this dish. If I ever started another blog or another anything, it would be totally tomato based. I need some kind of catchy name though? Hmm…
- 2 lbs cherry tomatoes, any color
- 5-6 mini bell peppers
- 2 oz fresh Mozzarella
- 4-5 whole garlic cloves, skin removed
- Few leaves of fresh basil
- Olive oil, for drizzling
- Salt and pepper, to taste
- In a small baking dish, add the tomatoes, peppers and garlic cloves. Drizzle with olive oil and dust with salt and pepper. Toss together and bake in 499 degree F oven for 30-35 minutes, or until the tomatoes blister and garlic begins to get golden.
- When done, allow tomatoes to cool for a few minutes.
- In a small food processor (or you can roughly chop), add basil leaves and olive oil. Pulse together until a rough pesto forms.
- To assemble: spoon basil oil on bottom of plate, then place roughly torn fresh mozzarella and top with caramelized tomatoes, peppers and garlic. Drizzle additional olive on the top.