time to get cookin'.....

"Cooking well doesn't mean cooking Fancy." - Julia Child 

Yesterday I told you about roasting some tomatoes I bought from my local farm stand. I love to do this because they are really a versatile ingredient to have on hand. Roasting them concentrates the flavor and firms them up a bit, but not so they are leathery and chewy like a sun-dried tomato. No, these still remain supple and easy to chew. I like to snack on them out of the container, but here are a few ways to use them to jazz up other things:

 1. Add them to a roasted turkey and avocado sandwich.
2. Substitute them for (or use them in addition to) fresh tomatoes  in a BLT.
3. Use them as a topping on a bowl of fresh polenta sprinkled with freshly grated parmesan cheese.
4. As soon as they come out of the oven, toss with a little more Extra virgin Olive oil, some shredded             fresh basil, salt and pepper and toss with freshly cooked pasta.
5. Garnish grilled chicken or firm white fish  with them.
6. Make the best grilled cheese and tomato sandwich with them

Ok, let's make grilled cheese! For each sandwich take two slices of good quality artisan bread. Lightly spread mayonnaise on one side and Dijon mustard on the other. Top the mayonnaise side with sliced white cheddar cheese (sharp or extra sharp) and add the Roasted tomatoes. Top with another slice of cheese and place the Dijon mustard side facing down on top of the tomatoes. Lightly butter the outsides of each side.

Preheat a frying pan or griddle to medium. Lay the sandwiches in the hot pan,  and cook until golden brown. Flip sandwich and continue cooking until the second side is perfectly golden (I like to cover my pan so the cheese melts more quickly).  Remove the sandwich from the heat, slice and serve. Yum!