French Pressed Kitchen

Wholesome Food + Fun

Tomatoes

Roasted Tomato and Power Greens Polenta Bowl

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In case you’ve missed my Instagram or blog post updates lately…I’ve been ALL about the summer produce!! We have been cooking up a storm and I’m loving it. One of my favorite things has been roasting good heirloom tomatoes. Something about the added umami from the concentrated tomato flavor is just divine (see this roasted tomato tart !). Today’s recipe is an easy dish that capitalizes on this flavor – a polenta based grain bowl topped with topped with simple roasted tomatoes and sauteed power greens.

Grain bowls seem to be all the rage (hello Sweetgreen, Cava, NafNaf, Korean rice bowls, etc!). The grains are filling and you can put pretty much aaaaanything on top. If you add veggies and/or lots of greens, it’s a different, heartier take on a salad with endless possibilities! I’ve been using up my pantry grains lately, hence the inspiration for polenta, but you could definitely use barley, oats, quinoa or another grain for this.

Fort his dish I bought a few pounds of tomato “seconds” at the farmer’s market that were on their last legs – but for super cheap! They needed to be cooked right away, so I cut them up as soon as I got home and threw them in the oven  with some avocado oil for about 30 minutes until they were nice and shriveled.

Next I made polenta on the stovetop – a quick 5 minute cook in boiling water and salt brings the cornmeal to a good consistency. While that was cooling I sauteed some garlic and power greens (a blend of kale, spinach and various other greens) in a small pan until very wilted. Then, put it all together! Simple as that. You could add a fried or poached egg for an even more filling meal – the runny yolk would be so good on the polenta.

Let me know if you try it out & enjoy! Bon appetit 🙂

Roasted Tomato and Power Greens Polenta Bowl
 
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An easy polenta meal that’s perfect for a quick meal or snack! Five minute stove top polenta topped with roasted tomatoes and sautéed power greens. Naturally vegan, gluten free and super tasty!
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Serves: 2 bowls
Ingredients
Polenta
  • ½ cup dry cornmeal
  • 1 and ½ cups water
  • Pinch of salt
Tomatoes
  • 2-3 pounds tomatoes (I used heirloom)
  • 1 Tablespoon avocado oil
  • Fresh ground black pepper
Greens
  • 3-4 cups mixed baby kale, and baby spinach
  • 1 teaspoon avocado oil
  • 2 cloves garlic
Instructions
  1. Heat the oven to 425F (220C). Line a baking sheet with parchment paper or foil.
  2. Dice the tomatoes into 1 inch or so cubes (or cut in half if using smaller cherry tomatoes). Add the baking sheet, then drizzle with 1 Tablespoon oil and black pepper. Roast for 30-40 minutes, or until the tomatoes are shriveled and start to dry out. Remove and let cool, then sprinkle with salt.
  3. Bring the water to a boil in a small pot with the pinch of salt. Add in the cornmeal, then cook for about 5 minutes until mixture becomes creamy. Stir consistently so it doesn't stick to the pan. Set a side and let cool slightly.
  4. Heat a small pan over medium heat and add 1 teaspoon avocado oil and the garlic. Sautee the garlic until fragrant, then add in the greens and cook until wilted.
  5. Finally, bring the bowl together! Put the polenta on the bottom, then top with the wilted greens and a scoop of the roasted tomatoes. Add a pat of Earth Balance on top for an extra creamy touch.

 

 

Roasted Tomato, Parmesan and Garlic Pie with a Paleo Crust

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Omggg this pie, guys. Best use of tomatoes. Ever. This pie is summer cheesy perfection: sweet and savory, decadent yet light. Downright delicious!!! We’re adding it to our recipe rotation, for sure! Plus with a paleo (grain free + dairy free) crust, it’s a bit more healthful than a normal crust, so it’s totally acceptable to eat it at any and all meals, multiple days in a row.

Check out these cheese bubbles.

YUM. I like tomatoes, but I LOVE roasted and sun=dried tomatoes. If you’re like me and appreciate that more concentrated flavor then you’ll love this pie! It’s packed with 2.5 pounds of tomatoes – make sure you get good ones! And a whole lot of Parmesan, garlic and herbs to complement the tomatoes. And of course the secret ingredient to the creaminess – mayo!! The combination of mayo, cheese and herbs is what made it feel more like a French tart to me. I saw the recipe and just knew the flavors would meld perfectly. I had to make it ASAP.

I followed this Bon Appetit recipe for the pie with a few modifications:

+ Made my own grain free crust with Earth Balance (recipe below, adapted slightly from Paleo Running Mama)
+ Only had garlic powder, so I substituted that (but I do recommend actual garlic!!)
+ Used only Parmesan cheese
+ Subbed vegan mayo for regular mayo since that’s what I had on hand

I’m *sure* the Wheat Thin crust would be amazing, but I wanted to use ingredients I already had. Plus, paleo crusts tend to be a bit more crumbly and filling because of the use of nut flours. We’re all about them lately!

This pie takes some time, but it’s totally worth it. Start with good tomatoes. I used a bunch of different heirloom ones from the Arlington farmer’s market, including a big yellow one (which tend to be sweeter).

While they’re roasting you can make your crust, or use whichever one you have on hand (I do like some pre-made ones!!).

After your tomatoes are roasted and your crust is pre-baked a bit, layer in the tomatoes and filling (this is just the first two layers!):

After you do all four layers (cheese mix- tomatoes – cheese mix – tomatoes) and add the shallots on top, it may look a little dry, like how can this bubble up? FEAR NOT IT WILL.

One hour later…magic will ensue. Trust me! Let it cool for about an hour and then dig right in. The pie will keep in the fridge for a few days, if it lasts that long.

Roasted Tomato, Parmesan and Garlic Pie with a Paleo Crust
 
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A hearty yet delightfully summer filled savory pie of roasted summer heirloom tomatoes, paired with a super creamy parmesan and garlic filling. Perfect for any meal of the day! Recipe adapted slightly from Bon Appetit and Paleo Running Mama.
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Serves: 4-6 servings
Ingredients
Crust
  • Your favorite quiche or pie crust OR for a paleo version:
  • 1 cup almond flour
  • 2 Tablespoons coconut flour
  • ⅔ cup tapioca flour
  • 6 Tablespoons Earth Balance (or butter), cut into small cubes
  • ½ tsp fine grain sea salt
  • 1 large egg, beaten
  • ½ teaspoon garlic powder*
Filling
  • 2.5 pounds of good heirloom tomatoes, cored and sliced ¼ inch thick
  • 3 Tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1-2 teaspoons garlic powder*
  • 12 ounces grated cheese (a combination of Parmesan and/or Taleggio)
  • ½ cup mayonnaise
  • 1-2 Tablespoons Earth Balance or butter
  • 1 Tablespoon chopped fresh thyme
  • 1 small shallot, sliced thinly
Instructions
  1. Heat the oven to 475F. Arrange tomatoes on a baking sheet, covering the entire surface (they can overlap). Drizzle with olive oil, then sprinkle on salt and pepper. Roast tomatoes for about 25-30 minutes or until they just become dry and wrinkly up top. Reduce oven temperature to 375F.
  2. Meanwhile, make the crust. Combine the dry ingredients in a bowl, then work in the Earth Balance (or butter if using). When it starts to look like well combined (a bit like sand), add in the egg and stir to combine. It should form a sticky dough. Press into an 8 or 9 inch pie crust until evenly distributed. It doesn't have to be perfect, but you can roll out the dough if you want it to be more even. If the dough is too sticky to roll, refrigerate it for about 30 minutes first.
  3. Bake the crust for 7 minutes until just slightly browned. Remove and let cool.
  4. In a large bowl, mix the grated cheese, mayonnaise, chopped thyme, ½ teaspoon salt, ¼ teaspoon pepper, and garlic powder (*see note).
  5. Next, layer the pie dish with the cheese mixture and tomatoes. First, add about half of the cheese mixture and spread evenly into a layer to cover the crust. Be gentle, as not to break the crust. Layer half of the tomatoes over the cheese mix; repeat both layers. Melt the remaining 2 Tablespoons of Earth balance, mix with a dash more of garlic powder* and then drizzle over the tomatoes. Top with the sliced shallot and a few more thyme leaves. The filling may look a bit dry at this point, but fear not. The cheese will melt nicely and distribute throughout the pie.
  6. Bake pie until filling bubbles vigorously and crust is browned, 50-60 minutes. Mine took about 45 minutes, but yours may take longer depending on how finely the cheese is shredded and the consistency of the mayo. It really will bubble quite a bit when ready, even if it doesn't look like it! Let cool 1 hour before serving.
  7. The pie will keep well in the fridge for several days, if it lasts that long!
Notes
*Note: I was out of fresh garlic so I did not follow the Bon Appetit version of creating garlic butter with fresh garlic. I highly recommend this, however, as I think the cooked garlic flavor would give more depth and complement the tomatoes and cheese even better than garlic powder.

 

Easy Summer Tomato Salad

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Hi friends! Sharing this fresh tomato + basil salad, inspired by the best of summer produce.

I discovered this recipe on Serious Eats while looking for a panzanella salad recipe last summer. If you haven’t had panzenella before, think of it as a savory bread salad! Veggies + a light dressing tossed with crusty bread. By letting it sit for about 30 minutes, the delicious juices soak into the bread and make it *super* delicious.

BUT what makes this version different- you don’t need the bread. I’ve found that the tomato version keeps better since you don’t have to worry about the bread getting soggy. Plus, it’s more versatile since you can serve it on top of a bunch of things – crusty bread, an omelet, salad, or even savory oats! The possibilities are endless!! I had mine first on an omelet:

Then on polenta! An underrated side in my opinion!

The secret to this salad is salting the tomatoes and letting their juices run out. This makes for the best vinaigrette. Don’t skip this part!!

Easy Summer Tomato Salad
 
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A fresh and easy tomato basil salad, inspired by summer ingredients. Make it into panzanella or make it as-is for a grain free dish! Adapted slightly from Serious Eats.
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Recipe type: Side
Serves: 3-4 small servings
Ingredients
  • 1 pound cherry tomatoes, halved or other tomatoes cut into small bites
  • ¾ teaspoon salt
  • 5 Tablespoons good olive oil
  • 2 small shallots, minced
  • 1 clove garlic
  • ¼-1/2 teaspoon dijon mustard (I like more!)
  • 1 Tablespoon white wine vinegar or apple cider vinegar
  • Freshly ground black pepper
  • ⅓ cup basil leaves, chopped
Instructions
  1. Place tomatoes in a colander set over a bowl and season with the salt. Toss to coat. Set aside at to drain, tossing occasionally. Let them drain for at least 15 minutes (I usually do 30).
  2. After you're finished draining, remove the tomatoes from the colander and add them to a separate serving bowl. In the small bowl with the tomato juice, add the rest of the dressing ingredients: shallot, garlic, mustard, vinegar and olive oil. Season to taste, adding more salt and pepper if needed.
  3. Add the dressing to the tomatoes and stir to combine.
  4. Keeps well in the fridge for 2-3 days!

Bon appétit!