10 cocktail tomatoes cut in half widthwise and deseeded
2 tablespoons olive oil
1 1/2 tablespoons white balsamic vinegar
1/4 teaspoon garlic powder
Sugar (Optional) If tomatoes are out of season, lightly sprinkle with sugar for sweetness
Preheat oven to 250 degrees. Place tomatoes, cut sides up on a baking sheet lined with aluminum foil. Drizzle with olive oil and balsamic vinegar. Sprinkle on garlic powder and season with salt & pepper (sugar if using). Roast in oven for 2 hours.
3 tablespoons olive oil
1 1/2 cups sweet onion, chopped
3 large garlic cloves, minced (about 1 tablespoon)
2 tablespoons fresh oregano, chopped
1/2 cup fresh basil, compacted
2-12 ounce cans San Marzano tomatoes (Delallo)
2 1/2 tablespoons sugar
1/4 cup sweet Marsala wine
In a large saute pan, get olive oil hot over medium-low heat. Add onions, 1 teaspoon of salt and cook until onions become translucent. Add garlic, oregano and basil and cook 2-3 minutes, stirring continuously. Turn up heat, add San Marzano tomatoes with juices, sugar, Marsala wine and 1/2 to 1 teaspoon more of salt (to taste). Bring to a simmer, then reduce heat to low setting and cover, leaving lid slightly cracked. Simmer on low for 1 hour, stirring occasionally. Let cool and run through a food mill or pulse 2-3 times in a food processor.
Chicken Parmesan Meatloaf
2 tablespoons olive oil
3/4 cup sweet onion
1 tablespoon fresh, minced garlic
1/2 tablespoon fresh oregano, finely chopped
1 1/2 pounds ground chicken
1 pound ground pork
2 eggs lightly beaten
1/2 cup whole milk
1 tablespoon white balsamic vinegar
1 1/4 cups Italian seasoned bread crumbs
3/4 cup shredded Parmesan cheese
1 teaspoon salt
1 teaspoon black pepper
Frozen garlic bread slices (Texas Toast)
Provolone cheese slices (rounds)
Parmesan cheese, shredded
In a medium sized saute pan, get oil hot over medium-low heat. Add onion and cook until translucent. Add garlic and oregano and cook 2-3 minutes or until garlic is lightly browned and aromatic. Remove from heat.
In a large mixing bowl combine sauteed onions, garlic and oregano with remaining ingredients. Mix with hands until incorporated. Don't over-mix or meat can become tough. Spray a 9"x5" loaf pan with olive oil and press mixture into pan.
Place in an oven preheated to 350 degrees. Bake until center of meatloaf reaches 160 degrees. Remove from oven and cover loosely with aluminum foil for 20 minutes. Remove from pan and cut into 1/2 inch slices.
Turn oven on broil. Place 4 slices of frozen garlic bread on a baking sheet and place under broiler until tops are browned. Remove from oven and switch over to bake at 400 degrees. Per serving: Place a slice of meatloaf on top of garlic bread and then spoon on marinara sauce. Arrange 4-5 roasted tomatoes on top of the marinara. Place two rounds of Provolone cheese together and fold in half. Place on top of roasted tomatoes and bake for 5 minutes until cheese is melted. Remove from oven and sprinkle with Parmesan cheese and fresh chopped Italian parsley and basil. Serve.