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Category Archives: Italian

Roasted Campari Tomato Sauce

09 Sunday Nov 2014

Posted by Nicole Small in dairy free, easy recipe, gluten free, healthy recipe, Italian, roasted, vegetarian/vegan

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baked, campari tomatoes, dairy free, fall, food, garden fresh, gluten free, healthy, healthy recipe, recipe, recipe blog, roasted, roasted tomatoes, tomato, tomato sauce, vegan, vegetable, vegetarian

Oven-roasted Campari tomatoes with garlic and fresh herbs. 

Oven-Roasted Campari Tomato Sauce Recipe

Late season tomatoes have been on sale around here, but they don’t seem to have the same burst of flavor as juicy summer tomatoes. That didn’t stop me from grabbing a basket of Campari tomatoes when I eyed them on sale. I also brought home a beautiful spaghetti squash and since I already had the oven on to roast the squash, I decided to throw the tomatoes in too – why not?! The garlic, scented oil and herbs from the roasting pan combined with the tomatoes to create a lovely flavor-packed sauce that I’ll be craving long after it’s gone.

Slow roasting tomatoes brings out an incredible depth of flavor. These tomatoes are delicious fresh out of the oven, and I can think of so many uses for them if you choose not to make them into sauce. A roasted tomato crostini with herbed ricotta would be divine. Creamy burrata piled with roasted campari tomatoes, fresh basil and bright extra virgin olive oil would be a delicious way to begin a meal. You could even use these to add to pizza toppings! I’m sure you’ll dream up your own ways to use them once you try them…

Fresh Campari Tomatoes

I borrowed a lot of inspiration for this recipe from David Lebovitz. I tend to trust anything he makes, so when I was trying to decide which direction I wanted to go with these tomatoes, I stumbled upon his recipe. He happened to use exactly the herbs that are abundant in my garden right now along with fresh garlic, which was just what I was thinking.

I let this batch of tomatoes tag along with the spaghetti squash in the oven. My oven was set at 400 degrees F and I put the tomatoes in for about 15-20 minutes at the full temperature, and then I turned the oven off and left the tomatoes in for about an hour, or until my oven had finished its cool-down process.

Roasted Campari Tomatoes Recipe via Tsiporah Blog

Roasted Campari Tomato Sauce

Ingredients

14 Campari Tomatoes, halved
2 tbsp Good olive oil
3 Sprigs each fresh thyme and rosemary
2 Garlic cloves, slivered
Sea salt and fresh black pepper
Fresh basil (optional)

Directions

Pre-heat your oven to 400 degrees* (if you are not already using it for something else). Spread the olive oil in a baking dish large enough to fit all of the tomatoes. Be sure to cover all of the corners and sides of the baking dish. Wash and dry the herbs and lay them in an even layer on the bottom of the baking dish. Next, slice the garlic cloves. You can use more or less depending on your preferences. Scatter the garlic amongst the fresh herbs. Halve each tomato and place them cut-side-down in the pan and sprinkle with sea salt and black pepper.

Place in the hot oven on the middle rack and allow the tomatoes to roast at full temperature for up to 30 minutes, taking care to avoid burning them. Turn off the oven and allow the tomatoes to slow-roast for as long as you like. You can occasionally check on them with the oven light to see how they’re doing, but don’t open the oven and let heat escape. I left mine in the oven for about 15-20 minutes at 400 degrees before turning my oven off and letting them coast for about 45 minutes to an hour.

Roasted Campari Tomato Recipe

If making tomato sauce – allow the tomatoes to cool enough to handle. Remove any tomato stems and rosemary sprigs from the pan and discard. Dump all of the remaining ingredients into a blender. Use a rubber spatula to be sure to get all of the pieces of garlic and every drop of the olive oil into the blender. Optional: add a few fresh basil leaves. Puree into a smooth sauce. Use immediately, or pour the sauce into jars. Use within a week.

Roasted Campari Tomato Sauce

*Note: the temperature of the oven doesn’t matter very much as long as you have time to spare. It can be lower than 400 degrees, but it will take longer for the tomatoes to cook.

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Harvest Snaps Meatballs & Marinara

06 Wednesday Nov 2013

Posted by Nicole Small in Beef, dairy free, gluten free, Italian, Meatballs, product review, recipe

≈ 1 Comment

Tags

dairy free, food, food blog, garlic, gluten free, harvest snaps, recipe, recipe blog, snapea crisps

Hopefully by now you have discovered Harvest Snaps, the crispiest and tastiest addition to the snack aisle. I became obsessed with these early this year when my Mom brought home a bag of the original lightly salted snaps. I’m pretty sure I ate almost the entire bag in less than a day… okay maybe like a 15 minute time frame, but who’s counting?!

Harvest Snap Pea Crisps!

After that day they became my favorite snack; I kept them in the office snack stash and in our cabinet at home, and I eventually branched out to try some of the other flavors while they were on sale (hello, Onion Thyme! Yum!). They came on every road trip and travel adventure thereafter. The best/possibly the most dangerous part about these is that they cost less than $2 per bag! Maybe my family has been known to have multiple bags of different flavors open at the same time.. but no one’s judging; my Dad loves the wasabi, my Mom likes the Onion Thyme, and although I love all of the flavors, the original lightly salted is still my favorite.

Harvest Snapea Crisps accompanied us to Maui! More than 1 bag, of course...

Harvest Snapea Crisps accompanied us to Maui! More than 1 bag, of course…

I have had a lot of luck with my Harvest Snaps love affair! First, my college friend, who is associated with the snaps marketing squad, asked me if I would share the brand with my readers. I said a hearty of course, since I already adore the snacks and would have reviewed them anyway! Then, on a whim, I entered a Harvest Snaps summer photo contest – and won!

Harvest Snaps Summer Photo Contest Winner

Harvest Snaps Summer Photo Contest Winner

They mailed goodies and a T-shirt to my house, which arrived shortly after I left for Israel so my lucky family got to enjoy the loot. Then, just recently, I took a quick survey and won snaps again! This time we get to try their limited-edition holiday Salted Caramel flavor – one special delivery that I can’t wait to bust into!

I am missing these so much while I am in Israel; I cannot wait for my sister to visit in December so she can bring me like 10 bags of them. Ok maybe just 2. I am especially excited to try the Salted Caramel flavor, and to be reunited with my favorite lightly salted original snaps. You all, I don’t know what it is about these or why they are so good, but I just can’t stop obsessing over them. Seriously.

Harvest Snap Pea Crisps!

So if you are in the grocery store and you see them, pick up a bag of the Tomato Basil or the Onion Thyme alongside your seasonal and original flavors – then you can snack on them and make these awesome meatballs at the same time. What could be better?!

Harvest Snaps Meatballs & Marinara

Harvest Snaps Meatballs & Marinara Recipe

Whoa, whoa whoa… I know, crushing up snaps in your meatballs? Isn’t that weird? No!! Think of them as super duper flavorful (and gluten free!) bread crumbs that you can snack on as you cook. Win-win 😉

Ingredients

1 lb ground beef
1 large egg
2 tbsp chopped onion
1 minced garlic clove
3/4 cup crushed Harvest Snaps, either Onion Thyme or Tomato Basil (or both!)
1 tbsp onion soup mix
1 tsp freshly ground pepper
Sprinkle of your favorite spices – I used garlic powder, onion powder & a pinch of smoked paprika
1/2 tsp salt
1 tsp chili flakes (optional)
Olive oil, for the pan

Harvest Snaps Snapea Crisps Meatballs Recipe

Directions

Preheat your oven to 350 degrees F and use olive oil to lightly grease a 9×9 baking pan. Chop onion and garlic and place in a large mixing bowl. Put the snap peas in a plastic bag and go a little crazy on them with a rolling pin until they resemble the texture of bread crumbs. Mix all of the ingredients together in the large bowl. Roll the meatballs into 16 evenly sized balls and place them in the greased baking pan.

Harvest Snaps Snapea Crisps Meatballs Recipe

Cover with foil and bake for 25 minutes, uncover and bake until the internal temperature reaches or exceeds 165 degrees. Remove and let cool before serving alongside your favorite pasta and marinara sauce – we enjoyed ours with homemade puttanesca!

Harvest Snaps Meatballs & Marinara Recipe

Disclaimer: Although this is a sponsored post, I am really, truly loving these and would have reviewed them without being asked. They’re super delicious!

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Linguine with Meatballs & Kale

08 Friday Jun 2012

Posted by Nicole Small in Italian, recipe, spicy

≈ 2 Comments

Tags

beef, cheese, food, food blog, food blogger, garlic, italian, kale, linguini, meatballs, pasta, recipe, recipe blog, recipe blogger, spicy, tomato

With this hectic week of getting back into a normal routine after the wedding, all I really wanted was relaxing time with the girls. Luckily, two of my best friends came over the other evening so that we could all make dinner together.

linguini with meatballs

This is one of my go-to, crowd pleasing recipes. I always make a different version, and this one is my favorite by far! I used grass-fed organic ground beef and my favorite spicy chicken parmesan sausage from Sprouts for the meatballs, with fresh organic kale, tomatoes, and whole grain pasta. You don’t have to follow suit with the organic and grass-fed, but I highly recommend it!

This recipe is easy enough for a week night dinner, and also impressive enough to share with friends. You can honestly throw meatballs together with whatever you have on hand, but I always use onion soup mix in my meatballs. It adds so much flavor, you’ll really miss it if you skip it.

Linguine with Meatballs & Kale

Makes about 20 meatballs, serves 4

Ingredients

1 shallot, finely chopped
2 garlic cloves, finely chopped
1/2 Vidalia sweet onion, finely chopped
1.25* lb ground beef
.4* lb sausage
1 egg
1 1/2 tbsp Onion Soup Mix
1/2 tsp italian seasoning (salt-free)
3 cups of raw organic kale, chopped
2 tomatoes, chopped into 1/4″ pieces
1/2 tsp red chili flakes (optional)
2 tbsp grated parmesan cheese
1 box of linguine, preferably Whole Grain/Whole Wheat

Directions

Pre-heat your oven to 400 F. Mix shallot, garlic, onion, beef, sausage, egg, onion soup mix, and italian seasoning together. Heat a large and deep oven-proof skillet over medium heat and add about a tbsp of olive oil. Roll the meatballs and add one at a time until the pan is full. Gently sear the meatballs on all sites and then cover and place in the oven. Cook for about a half hour, until a thermometer inserted through a few meatballs reaches an internal temperature of 165 F or higher.

Meanwhile, cook a box of your favorite linguine per the package instructions. Reserve 3/4 cup cooking liquid after the pasta is done. Drain the rest of the liquid and set pasta aside.

When the meatballs are done, remove them from the pan with a slotted spoon and set aside in a bowl. Return the pan to the stove (carefully with an oven mit!!). To the pan, add kale, tomatoes and chili flakes. Saute until the kale is nearly done. Add the cooked pasta, reserved cooking liquid, and 2 tbsp finely grated parmesan cheese. Stir to combine, top with meatballs and fresh basil.

linguini with meatballs 2

Enjoy!

What is your favorite meal to make for friends?

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*You don’t have to use these exact weights for the meats- I just wanted you to know how much I used.

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