Roasted Cherry Tomato Sauce

Megan and I found this recipe in the Masterchef Cookbook.  It is an easy fresh tomato sauce, that is so delicious.  We had Chicken Parmesan for dinner and served it on top. 


1 pint cherry tomatoes, halved

4 Tablespoons olive oil

1 shallot, finely chopped

1 Tablespoon finely chopped garlic

6 large fresh basil leaves, stacked, rolled, cut into ribbons

salt and pepper


Preheat the oven to 350 degrees.  Cut the cherry tomatoes in half.


Line a cookie sheet with parchment paper.  Place the tomatoes cut side down on it.  Pour 2 Tablespoons of the olive oil over the top, then sprinkle 1/2 teaspoon of salt

Place in the oven for 15 minutes or until the tomatoes begin to shrivel.

Chop the shallot and garlic.

Place the other 2 Tablespoons of oil in a saute pan.  Heat to medium high and add the shallot and garlic.  Cook until carmelized, about 2 minutes.

Add the tomatoes and all juices, basil, salt and pepper.

Reduce the heat to low, simmer 10- 15 minutes and serve.

Summer Tomato Basil Bruschetta with Grilled Steak

There’s nothing better than bruschetta with vine ripened summer tomatoes and fresh basil.  They are easy and delicious.  We added some grilled steak for a tasty lunch.


8-10 slices of artisan french bread

butter or olive oil for grilling the bread

3 fresh tomatoes, chopped

1/3 cup fresh basil, chopped

2 Tablespoons olive oil

splash of red wine vinegar

salt and pepper to taste

8-10 slices of grilled steak

1/2 cup grated pecorino romano cheese


Brush both sides of the bread with melted butter or olive oil.  We had some compound lemon basil butter and used that.

Chop the tomatoes and basil.

Haley was over helping Auntie Megan cook today!

Place the tomatoes and basil in a bowl.  Add olive oil, a splash of vinegar and salt and pepper.  Stir to combine.


Place the bread on a grill pan.  Toast until grill marks appear, 2-3 minutes on each side.  Add the steak slices also to warm them up.


Remove the bread to a plate, then place steak slices on top.

Spoon tomato and  basil mixture on top of each bread slice.

Sprinkle grated pecorino romano cheese over the top of all and serve.


Cool Greek Chicken Salad Flatbreads with Herb Dressing


We like this sandwich for a light dinner or lunch.  Serve with a cup of soup for a complete meal.


Herb Dressing: 

2 Tablespoons fresh parsley

2 Tablespoons fresh basil

2 green onions

1 cup plain Greek yogurt

1 Tablespoon fresh lemon juice

2 Tablespoons grated Myzithra cheese

1/8 teaspoon red pepper flakes

1/4 teaspoon salt

Roughly chop parsley, basil and green onions and place in a food processor, chop.

Place 1 cup of yogurt….

lemon juice…

red pepper flakes, Myzithra cheese and salt in the processor with the herbs.

Mix all together and set aside.

Ingredients for the salad: 

2 cups cooked grilled chicken

1/2 head torn romaine lettuce

1/4 cucumber, peeled chopped

1/2 cup roasted red peppers

1/2 cup pitted Kalamata olives, chopped

1/4 cup chopped red onion

Prepare the salad by peeling, then chopping the cucumber

Chop the roasted red pepper…

Chop the Kalamata olives…

Chop the red onion…

Chop or tear the lettuce, place all in a large salad bowl.

Add the cooked chicken.

Place some of the dressing on the salad and toss well.

Place on warm flatbread and  spoon a little more dressing over the salad.

Serves 6

Tuscan Tomato and Bread Soup (Pappa al Pomodoro)

This week we had some leftover french bread to use up.  Tuscan Tomato and Bread Soup is a perfect way to use up some stale bread you just don’t want to throw away.

My mom and I went over to my sister Erin’s house today and had an afternoon of baking and cooking.  This is where we put together our soup for dinner.

Here’s Haley, Erin and I.  We are wearing our t-shirts we wore at the Buddy Walk for Down Syndrome last Saturday in Sparks, NV.







 Ingredient List:

 2 14-ounce cans chopped tomatoes

 1/2 loaf stale french bread

 1 26-ounce container of chicken stock

 1 onion

 Fresh Basil leaves (about 12)

 Salt and Pepper

 Parmesean Cheese, grated to put on top of the  soup

Slice the bread on a cutting board.








Now cut the bread into cubes.









Place the bread cubes in a large bowl and pour the chicken stock over the top. Press the bread down so it soaks up all the stock.  Leave it for about an hour.








Chop the onion for the soup.  First cut it in half.








Peel back the paper-like outer skin.









Now, slice the onion across the middle.








Then, make several slices on the long side.








Now, slice it the other direction.








The chopped onions should look like this.








Place about 2 Tablespoons of olive oil to a large pot and add the onions.  Cook over medium-high heat until they become soft, about 6 minutes.








Add the tomatoes and continue cooking.

Squeeze the chicken stock from the bread.







Add the bread and the stock to the pot and stir.








Tear the basil leaves into the soup.  Season with salt and pepper to your taste.








Serve with grated Parmeasan cheese and a drizzle of olive oil on top.

Give this a try, it is easy and delicious on a cold night!!