My refrigerator is often like a jungle of commestibles, plastic and tin cans, a dense, Amazonian jumble of meals, future meal ingredients, and condiments, where no light gets through.
Sadly, from time to time, I lose something in this food jungle. I hate wasting food, but like everyone else, it does happen from time to time. I’ve been trying a little harder lately to avoid being wasteful, and the recipe I have for today is one of the things I’ve done recently toward that.
I found myself with roasted tomatoes, from this sophisticated BLT idea (though I adapted it a bit to make it more flavorful; see below). I also had extra sauteed kale (again, see below). I took these leftovers, placed then on a garlic pita, topped then with an ounce of mixed Italian cheese, and had a sublime vegetarian pizza.
Roasted Tomatoes Recipe
Four medium-to-large, or 8 small tomatoes, sliced. (The original recipe called for Roma tomatoes, but the regular ones I had on hand did just fine. I’d cut the Romas into thirds, and regular tomatoes into quarter-inch slices.
1T olive oil
Salt, garlic powder, oregano, and red pepper flakes to taste
Put the sliced tomatoes in a bowl. Top with the oil and spices and mix thoroughly.
Place the tomato slices on a cookie sheet in a single layer. Place in an oven heated to 250; roast for 2 to 3 hours until desired doneness. (Mine weren’t super-dry like sun-dried tomatoes; I left in a smidge of liquid.)
Sauteed Kale Recipe
1/2 bag washed kale (next time, I’d remove the thick stems)
1/2 large onion
1 or 2 garlic cloves
1 T olive oil
1 c fat-free chicken broth
Heat the olive oil, and add the garlic and onions; cook until the onions are translucent. Add the kale in handfuls at a time. When some has wilted, add the chicken broth. Simmer until desired tenderness. (I left mine a bit crunchy still.)
Notes: if you wanted, you could add a couple slices of center-cut bacon or grilled or roasted turkey or chicken. Turkey ham our pork loin would also work.