Tag Archive: roasted tomatoes


“Gypsy” Style Potatoes

Let me begin by saying I’ve no idea where the name originated, and there’s reasonable doubt that “gypsies” were ever involved. I will say that the style of cooking, either in a skillet over prolonged high heat, or oven-roasted in a similar fashion, has a quaint, country style to it that conjures images of simple folk cooking this dinner over a campfire. It is one of my favorite recipes for its easy form, versatility and incomparable flavor.

 

To make a 9 x 13 tray, you’ll need the following (as well as an oven pre-heated to 425′):

1.5 lbs baby red potatoes, quartered or cut into medium dice
1/2 medium yellow onion, thinly sliced
2 medium bell peppers, 1 red and 1 green, diced
6-8 large cloves garlic, roughly chopped
4 oz mushrooms (I prefer baby bellas), cleaned and sliced thin
1 lb tomato of your choice. I like to make a pan of the Best Roasted Tomatoes alongside of the main dish and offer them to whomever wants to add them in.
Olive oil
2 chicken breast halves, cut into 1-2 inch pieces
8 oz cheese of your choice (I like a medley of whatever’s in my drawer, swiss or cheddar or mozzarella. Gruyere would be great, too.)
6 eggs
6 english muffins, split and toasted

Seasonings:

Salt & Pepper, Chicken fajita seasoning

Assemble the first five ingredients (6, with tomatoes) in a 9×13 high-heat proof baking dish. Season with salt & pepper, chicken fajita seasoning (dash) and drizzle with olive oil.
Bake at 425′ for an hour.

30 minutes into bake-time,  saute the chicken in a little olive oil with salt, pepper, and a dash of cayenne. A touch of fajita seasoning is good here, too. Be careful not to over-season, since we have a lot of flavor going on already.

50 minutes into bake-time, fry eggs over-easy with a little oil. Season to taste. Toast muffins.

Prior to finish, remove dish from oven, smother in cheese. Place back in oven to allow cheese to melt (about 2-3 minutes).

Serve a heaping scoop of potato hash in a bowl. Top with egg and cap with toasted muffin.

Serves 6.

Hey kids! It’s been way too long since I’ve written anything..and actually posted it.

I was moved by the spirit (of awesome food) to share with you an accidental discovery.

But first, a little background: I love roasted tomatoes. Specifically, cherry, grape, or pear tomatoes. They are so sweet and flavorful I routinely use them as a side-dish with fish, chicken, or even a grilled panini sandwich.

I usually pick up a pint at Giant and after a wash, slice them down the middle, throw them in a pie pan with olive oil, salt, and maybe some turmeric and bake them at 400’/425′ until they bubble with deliciousness (about 10-12 minutes)

Well, last night, I forgot about them. I really did. I’d eaten my supper of roasted rosemary garlic chicken and was relaxing…until I smelled tomatoes. Uh oh!

I ran back into the kitchen to “check” them and behold, they were reduced, wrinkly, black in places, and smelled like tomato pesto.

I was intrigued.

When they cooled, I tried one. They had the best, most intense flavor ever, and I immediately ate far too  many of them.

I did the exact same thing I always had except using butter for olive oil, omitting the turmeric, and letting them cook possibly twice as long (to be honest, I’m not certain, it could have been up to 30 minutes).

Applications for this lovely accidental delight include: cherry tomato pizza sauce (puree in blender and voila!), a topping for bruschetta, pasta sauce, or even a tomato soup base (though you’ll want to dilute a bit, the flavor is strong).

Happy Monday!