My injuries sustained a couple of weeks ago has meant I’m not hobbling everywhere and had to cancel or postpone many plans since the event. This has resulted in more nights at home then out, the consequences of such have already been mentioned.
When not making Costa Rican pudding or delving into bordering obsession with a new comedy show, I’ve been forced to sit down with my leg up and rest my body. This is not normal for me, I was the girl who made a visual diary during my summer vacations during high school and someone with an attitude of you only get one chance at every day this has been an awful long time to do nothing beyond the cycle of:
Get dressed for work.
Tackle the stairs down my apartment with care.
Travel to work via bus and trains.
After my 8 hours leave work and reverse the cycle of getting there.
This has left me with time to ponder a lot of life’s big questions.
What is the difference between sourdough and regular bread?
What is the difference between noodles and pasta?
Will I ever go to the mall without singing Robin Scherbatsky’s ‘Let’s go to the mall‘ song in my head.
Why can’t I stop myself eating peanut butter and jelly sandwiches before 11am?
Lastly, will I ever walk normal again?
When your body is not behaving as you are used to, it can begin to have you being jealous of those people walking to work. Or thinking things that you are know are crazy because the body heals and the patience is once again tested. I have been asking these because I did get an answer to the question of ‘what would tomatoes and maple syrup taste like together?’
Succulent, delectable, addictive are all answers to that. This is a Canadian twist dish and the ways you could incorporate these little jewels I will suggest below in a short list, but please feel free to add more recommendations in your comments.
Maple Syrup-Roasted Tomatoes
Adapted from Saveur.com
16 cherry or grape tomatoes, halved
2 tablespoons maple syrup
3 tablespoons olive oil
5 sprigs fresh thyme, stemmed
2 cloves garlic, finely chopped
Salt and Pepper to taste
Preheat the oven to 120°C/250F and line a baking tray with aluminum foil.
Place the tomatoes cut side up on the baking tray.
In a bowl mix together the syrup, oil, thyme, garlic, salt and pepper until well combined.
Drizzle the mixture over the tomatoes. Place in the oven and bake until half dried, approximately 3 – 4 hours.
Remove from the oven.
Serve as is or from one of the suggestions below:
- Double the recipe and add quartered tomatoes to spaghetti Bolognese.
- Mix the juice from the tomatoes with 1/2 cup cream cheese, with an additional 2 sprigs of stemmed thyme. Lightly toast 4 thick slices of sourdough, spread the cream cheese on the sourdough and top with the tomatoes.
- Add the tomatoes on top of a steak sandwich.
- Slice brie or camembert and top each slice with a halved tomato, skewer or place on top of crackers for a light appetiser and serve.
- Place on top of homemade pizza instead of freshly sliced tomatoes along with your favorite toppings.