I picked up 2 little tubs of cherry tomatoes for a £1 from the market a few days ago. When we got home, D popped one in his mouth and went 'ugh, these are tasteless, plus they are going soft'. As someone who is quite thrifty, I don't like throwing fruit and vegetables away, so I decided to oven roast the cherry tomatoes to inject some flavour into them.
To oven roast the cherry tomatoes
Preheat oven to gas mark 6/200oc.
Place the tomatoes halves in an ovenproof dish, cut side up. Sprinkle lightly with sea salt and ground black pepper and drizzle oer 1 - 2 tablespoons olive oil. Bake for 20 minutes or until lightly golden brown.
Having oven roasted and caramelised these little red poppers, I had to think of a way to use them. These roasted cherry tomatoes could easily be used as part of an antipasti, for a light lunch or a pasta salad, which is what I made for D's working lunch yesterday. It went down really well.
I have to be honest, I don't know the quantity of ingredients I put in this 'Oven Roasted Cherry Tomato Pasta' and just did it all to taste. Here is the list if your interested.
Cooked pasta
Oven roasted cherry tomatoes
Medium Red onion, finely sliced
black olives, chopped
Cucumber, chopped
Extra virgin olive oil
White wine vinegar
Salt and pepper
I am sharing this at Presto Pasta Nights (PPN). PPN was founded by Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers from around the world. This week PPN #266 is being hosted by Stash of Simple Kitchen Seasons.
A couple of weeks ago, Choclette asked fellow bloggers to volunteer and join her in writing down '26 words that are meaningful to them'.
Other than shopping lists, I don't do lists or tags, but this one for some reason called out to me and I volunteered. I have to admit though, I did struggle a little.
A – Allotment2Kitchen – the
name of my blog and why I am in blogosphere.
B - Blogging and Blogosphere, and how I have come to 'meet YOU, my readers'.
C –Coriander and Cumin my favourite herb and spice
D – the initial of my first ever boyfriend, eventually the man I married.
E - Excited about my new upcoming venture.
F – Family and friends. I come from a small family and have a small circle of friends.
G - Growing our own food; or at least trying too.
H – Harlech, North Wales. One of the worlds most beautiful beaches and the place I felt the most free.
 |
| Harlech Beach 1996 |
I - Indian Sub-continent - roots of my ethnic heritage.
J - Jackie and Jane, two good friends that I have lost touch with over the years. I will forever be Thankful to them for encouraging and supporting me on the path of independence. I am a stronger person today because of their faith and belief in me.
K - Kitchen
L – Leah – my best friend who lives in America and whom I miss so dearly.!
M - Mangocheeks was my pseudonym.
N - Nephews and nieces, I have 3 nieces and 6 nephews. and November - the month I was born.
O -Ordinary
P – Pet. I am still wishing for a pet dog, maybe one of these days we'll actually adopt one...
Q - Qualm, a word I use often.
R - Regrets
S –Shaheen, my name - it's unisex and means eagle or falcon.
T -Troubled Water - a song a friend of mine would sing to me to make me feel better when I was really down. It reminds me of her whenever I hear it.
U – University, I am the first person from my family to go to Uni.
V – Vegetables – how I have come to appreciate and cook them creatively.
W - Wales, where I was born, raised and have recently returned to.
X - xxx Simply kisses
Y - YOU, my readers - past and present - to whom I am thankful for the success of my blog
Z - Zindigi - Urdu and Hindi word for 'life'.
Feel free to join in if you so wish. Let me know if you do so, and I will link up to your ABC page.
I am hoping to enjoy lots of North African inspired recipes come Summertime, so I decided to go ahead and make my own Preserved Lemons. In the past, I have to admit, I have always purchased them from a Middle Eastern store, not this time, especially as its pretty easy and thrifty to make your own. Follow any recipe for Preserved Lemons and just add a couple of bay leaves, a few fresh red chillies, pierced along with a handful of coriander seeds.
I hope to be enjoying and sharing some of these pickly lemons next month.
I am linking this rather large jar of home-made Preserved Lemons with Red Chillies with Nazima at Working London Mummy and Laura at How To Cook Good Food for the One Ingredient: Lemon event; and Jill at Real Food Forager who is hosting Fat Tuesday 29th May 2012.
