Cooking starts with your mindset. Once you change your attitude about cooking and educate yourself with some basic cooking and food storage tips, you might find yourself cooking more and more at home. It will become easier and easier and before you know it, you will find yourself being more aware of what is in your refrigerator and you will be cooking a variety of nutrient dense dishes which are more satisfying and healthier. For example, you might find some soft, wilted veggies in your fridge and you have no idea what to do with them. All I can say is don’t toss them out. A lot of times we waste so much food because we simply have no idea what to do with them. I will teach you a few simple and easy tips on how to rescue your soft veggies from last week. Today, I had some organic Roma tomatoes in my fridge which had gotten soft and mushy and I just rescued them for this evening’s dinner. Use every oppourtunity you get to save food, save money and help the environment.
- 4 Roma tomatoes, halved lengthwise
- 1 tablespoon cold pressed extra-virgin olive oil
- 1 teaspoon ground coriander
- 1 large garlic clove, minced
- 2 teaspoon fresh oregano leaves, chopped (you can substitute with dry oregano)
- 1 teaspoon kosher sea salt
- 1/2 teaspoon fresh ground black pepper
Preheat the oven or your toaster oven to 450 degrees F. Put the oven rack in the middle position. Line a baking sheet with parchment paper. Cut tomatoes sides up and arrange on the baking sheet in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle garlic, salt, pepper, coriander and oregano on the tomatoes. Roast for 30 minutes, until the tomatoes are wrinkled and caramelized. Serve warm or at room temperature.
Put the tomatoes on a plate and top with some crumbled feta cheese, chopped Kalamata olives and fresh parsley. Drizzle with a touch of tahini and lime zest and you have a delicious plate. If you like to use the tomatoes for a sauce, you can simply blend them with your favorite ingredients for a nice and flavorful tomato sauce for later use. Cooked tomatoes can be stored in the refrigerator for about 4 days.