a sunday kind of love

Well, let's start with the good: I love slow-roasted tomatoes. Sweet baby tomatoes, baked for over an hour and drizzled with organic olive oil. Served with grilled chicken, rice, and spinach-ricotta pastries. As a kid who smothered everything in ketchup but loathed raw tomatoes, this is big.

I feel like a fool admitting this because I can now eat a tomato like an apple and love them in all forms. Slow-roasted might be my new favorite although this is said without having tasted fried green tomatoes ("Towanda!"), which are next on the list. Pop a generous batch into an oven and pull them out again an hour or two later, and that sweet, innocent fruit is magically made-over into a sultry, sassy little beast just waiting to shock you with flavor. I can only imagine how wonderful they will be in the peak of summer.

So, on to the bad: phyllo dough is my nemesis. Every time I try to make something with the stubborn stuff, I curse and spaz and promise never again. It's my own fault because I have little patience with bringing it to room temperature and you can all stop wagging your fingers at me, I know. First rule of phyllo.

Yet I managed to get it layered, buttered, and spread with spinach, ricotta, and toasted pine nuts. If you had witnessed the whole process, you would call that victory. The pastries could have used a little longer in the oven (note for next time: always follow your gut closer than recipe guidelines) and a bit more salt and pepper. But all was forgiven after they were put on a plate next to warm, juicy tomatoes and the swooning began. Swooning by boyfriend and 12 year-old brother translates to grunting and face-stuffing but swooning nonetheless.

Somehow I was able to sneak a piece away and hide it in tin foil for a little follow-up breakfast love. It is considered breakfast material since it's a pastry after all, isn't it? Oh goody. I was going to do it anyway.

Spinach-Ricotta Pastries

Adapted from Food for Friends

12 oz. baby spinach, washed and dried

6 oz. phyllo pastry dough

4 tablespoons butter, melted

1 cup fresh ricotta cheese

1/2 cup pine nuts, toasted 

sea salt and freshly ground pepper

1. Preheat the oven to 350 degrees F. Put the spinach into a large saucepan over medium heat. Cook, stirring, until all the leaves have wilted, about 5 minutes. Transfer to a large colander and let cool, while the excess liquid drips out.

2. Put a dish cloth onto a clean work surface and lay a sheet of phyllo on top. Brush with melted butter and layer three more of the sheets on top, brushing each with butter. Put the ricotta, pine nuts, cooled spinach, salt, and pepper into a bowl and mix. Spread the mixture over the phyllo, leaving a 2-inch border all around. 

3. Starting with the long side, roll up the phyllo into a log shape, using the cloth to help you roll. Lightly twist the ends to enclose. Brush all over with butter, transfer to a baking tray, and cook for 30-40 minutes, or until golden brown. Slice and serve.

Slow-Roasted Tomatoes

Adapted from Food for Friends

Cherry or grape tomatoes

olive oil

salt and pepper

1. Preheat the oven to 250 degrees F. Put the tomato halves, skin side down, into an ovenproof dish, spacing them so that they do not touch. Drizzle lightly with olive oil and season with salt and pepper. Cook for an 1-2 hours (depending on tomato size), until shriveled.

Comments

[Sara Rose]

Fuck. Now I want slow roasted tomatoes and spinach and ricotta and phyllo and pine nuts, and MAN, are you kidding me. I love tomatoes.

[gastroanthropologist]

That looks amazing. I still love ketchup, but this takes the cake.

[The Duo Dishes]

Fried green tomatoes are definitely high on the list. You must try them soon. This may be a pastry, but it's a savory one! You feel much less guilt for having it as breakfast, right? :)

[Rachel]

Another fine recipe to add to the list- yay! I love everything about this meal.

[Karen]

I adore oven roasted tomatoes, too. Ina has a fabulous recipe in Back to Basics for them.
I say eat what you like for breakfast!

[Tartelette]

That last picture just about did me in!
Now that's something I can prepare for this weekend and enjoy on the deck with a good glass of wine!

[Deelish Dish]

Sara Rose - Hehe! Slow roasted tomatoes are easy but that phyllo might test your pregnant patience.

gastroanthropologist - I love ketchup too. Still.

Duo Dishes - I'm dying to try fried green tomatoes! Maybe a dinner & a movie night.

Rachel - Thanks! It's a great any-meal meal.

Karen - I'll check it out! Thanks for the suggestion.

Tartelette - Thanks! C'est parfait avec un verre de vin rouge :)

[Alejandra]

I think i might have to make these this weekend. I love roasted tomatoes.

[Olga]

This is so amazing looking! I love tomatoes and can eat them like apples too, but have never roasted them myself. YUM