Roasted cherry tomatoes and marinated zucchini

I have to report back and say that I have the best view from my  new desk 🙂 can you spot the puppy chilling in the background? flowers, marble table, laptop

Working from home has been great so far and I love the flexibility!  I can go to work out at 11am; what?! I also like the fact that I can take a guilt-free break during the day because I can just make up the hours in the evening. I think I’m one of the only people who likes to work in the evening.  Especially since R works a lot in the evening, it’s kind of nice to sit side-by-side at the dining table and get stuff done. So far, so good! Having the pups as cuddle buddies during the day is a nice perk too.

On the food front, my obsession with heirloom tomatoes continues, only this time in cherry form!  I just can’t deal with how cute they are, but strangely, I don’t love eating them.  I don’t like the way they gush when you bite into them, but once they are cooked, you can’t keep me away from them.  A few summers ago I found Deb’s post where she roasts them in the oven, and it’s become one of my favorites.  You basically cut the tomatoes in half, drizzle them with a bit of olive oil, add some salt and pepper, and forget about them for about an hour and a half.  What you get at the end is basically summer in candy form.  I also couldn’t help playing with my food a little bit 🙂

rainbow cherry tomatoes

organic rainbow tomatoes

organic roasted tomatoes

I was inspired by this post on Food52 yesterday. They very cryptically mentioned marinating cooked zucchini in red wine vinegar and topping it with basil.  I couldn’t find a recipe when I tried to search the interwebs, but I played around with the idea, and what I ended up putting together was delicious!  It had a nice slightly pickled but not sharp taste.  I served it along with my go-to blend of quinoa and whatever veggies I have on hand.  In this case, I had sweet peppers and roasted tomatoes, and I mixed the quinoa with spicy feta and a garlic spread from the farmers market. If you’ve got some herbs and/or nuts to top it off, it’s even better.

organic quinoa and zucchini


Marinated Zucchini 

3 medium zucchini
1/4 c red wine vinegar
1 T extra virgin olive oil
2 cloves of garlic, chopped finely

-slice the zucchini lengthwise into 1/4 inch slices
-brown the zucchini in a skillet with a little olive oil and salt
-mix together the red wine vinegar, olive oil and garlic
-pour the dressing over the zucchini and let it marinate for an hour
-drain any excess dressing and serve with fresh basil

Roasted Tomatoes inspired by Smitten Kitchen

3 pints of cherry tomatoes (can be scaled up or down very easily)
olive oil, salt, and pepper to taste

-preheat the oven to 200°
-slice the tomatoes and place them on a parchment paper covered cookie sheet
-drizzle with about a tablespoon of olive oil and season with salt and pepper
-allow to roast for 2 hrs
-once cool, the tomatoes can be topped with another splash of olive oil and stored in the fridge



3 thoughts on “Roasted cherry tomatoes and marinated zucchini”

  1. Nice post. I was checking continuously this blog and I’m impressed!
    Very useful information specifically the last part
    🙂 I care for such information a lot. I was looking for this particular info for a long time.
    Thank you and best of luck.

  2. Howdy! Someone in my Myspace group shared this site with us so I came to check it out.
    I’m definitely enjoying the information. I’m bookmarking and will be tweeting this to my followers!
    Exceptional blog and fantastic design and style.

  3. Great blog! Is your theme custom made or did you download it
    from somewhere? A theme like yours with a few simple adjustements would really make my blog jump out.
    Please let me know where you got your design. Appreciate it

Leave a Reply

Your email address will not be published. Required fields are marked *