an army wife's guide to life

food and homemaking goodness

Garlicky Tomato Candy :)

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Ok, so first of all, I’m sorry about the quality of the pics…my camera is sans batteries right now and I’ve been too lazy/forgetful to buy more. So here’s an instagram pic instead.

Second, this isn’t really candy, but it’s as delicious as candy for those of us who love savory a little more than sweet. And I’m firmly one of those people. Savory wins about 99% of the time. You can ask my mother, I ate spaghetti for dessert once.

Anyway, back to the subject at hand. This is a super simple recipe, the biggest thing you really need is time. And patience. And the self control to resist the smells coming from your kitchen.

Ingredients are as follows:

  1. Tomatoes. I used cherry tomatoes. You can use any quantity, I’m not even gonna tell you how much to make. You can use any size, anything, you just need tomatoes, as much as you think you’ll need.
  2. Garlic. I used about 5 cloves. You can use less, or more, or whatever.
  3. Olive oil (or, you know, pam or something to keep everything from sticking).
  4. Balsamic vinegar.
  5. Onion Powder.
  6. Salt and Pepper (cuz, duh.).

First, you’re gonna preheat your oven to 250°. The aim of this game in nice and slow and easy.

Second, cut up your tomatoes. I sliced mine in half cuz they were tiny, but you can do slices if they’re bigger. Put them on a baking sheet, preferably lined with tin foil, cuz, you know, less cleanup.

Then mince your garlic. Make it as fine as possible, and toss it over your tomatoes. Season with Salt and Pepper and Onion Powder, not a lot, just a sprinkle of each. Next comes the olive oil, just sprinkle it over the top, so the tomatoes have something to cook in. Lastly, add the balsamic vinegar, just a bit, splash it over the top until you’ve got a modest amount of coverage.

Bake for 1 hour and check on the progress. Mine took about 1 hour 15 minutes, but yours could take longer…or shorter depending on how done you want them.

They’re delicious by themselves, but I added them to Alfredo sauce. If you are adding them to a sauce, reserve the oil and chop it all up really finely. It’s freaking delicious!

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Garlic Bread done Right

Garlic bread is just about my most favorite thing ever. But there is such a thing as bad garlic bread, and I’ve made plenty of it. This time, though, I was determined to do it different;y. It was determined to make really, really good garlic bread. There’s two versions in the picture above. One with cheese and one without. I always need a cheesy version for my hubby, and the more cheese, the better. I happen to like my bread non-cheesy, so I just split it in half, and cheesed half of it for him. Not much is different between them, and anything you want to do to tweak it, go for it and let me know so I can try it.

Here’s what you’ll need:

  1. 1 loaf of bread (I used a French loaf, but any bread is gonna work)
  2. 3-4 cloves of garlic,  minced (or 2 Tbsp minced garlic if you buy it by the jar)
  3. Fresh parsley
  4. 1/2 stick of butter
  5. Mozzarella cheese (optional)

So first things first, you’re gonna want to set your butter out to come to room temperature. While you’re doing that, you can mince the garlic (or use a garlic press, which I totally should have done) and chop the parsley as well. Once the butter is at room temperature, I put everything into my stand mixer and mixed it with the paddle attachment until it was all combined.

While that was doing its magic, I lined a baking sheet with tin foil (to eliminate the mess), preheated the oven to 350°, and sliced the bread in half. I used half a loaf for the two of us and it was gone so fast, so plan accordingly. Spread the butter on the bread and then I sprinkled a little salt on top, just to enhance the flavor, I also added a little extra garlic powder, because I’m a garlic junkie. If you want it cheesy, add as much or as little cheese to the top as you want. Bake it off for 15 minutes or so. My oven seems to cook a little more slowly than I’m used to, so keep an eye on it, you might need less time. It’s done when the butter is melted and the top looks golden and the bread is crispy. If you cheesed it, it should be slightly browned. Then again, that’s just how I like it. Doneness is totally up to you, it’s not like you can undercook bread that’s already cooked.

All that’s left after that is to enjoy. I made Ravioli and homemade pasta sauce, but I was looking forward to the bread more than anything, and boy was it worth it.

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