Shrimp and Slow Roasted Tomatoes
Wow, our little strawberry plants just keep giving. I’ve just turned this bowl of berries into a small jar of skillet preserves. I used the same simple recipe that I blogged about earlier. And as promised, I’m reporting on the slow-roasted tomatoes that I wanted to try from The Oregonian. Mmmmmm…..anticipation and expectation are mounting! I worked on the computer while the tomatoes roasted and became more and more aromatic. I had a very vague idea of tossing some of the roasted tomatoes with shrimp and leftover pasta. I sautéed the shrimp in the residual oil from the tomato roasting. Ooops, not enough leftover orzo nor spaghetti. Needing something to stretch the dish, I opened a can of garbanzo beans. Now it’s shrimp and garbanzos sautéed in aromatic oil with roasted tomatoes and orzo and a sprinkling of cotija cheese. I hope it’s as good as it seems it will be. Then again, how bad could it be? In the meantime, as I wait for the family to assemble, I’m relaxing with a wonderful 2007 Frederic Gueguen Chablis Les Grandes Vignes ($28), and popping homegrown sungold tomatoes with little bits of the cotija. Wonderful!
