Tomatoes. To-mat-oes. Tomatoes. What to do with tomatoes? That have been roasted.
I am a bit of a tomato neutral gal. Don't love them. Don't hate them. They have their use - kind of like celery. But I just can't get excited over them. (Although the brown ones that have been popping up in the stores have kind'a caught my eye...)
Tomatoes are to food what the Pips are to Gladys Knight. Sorry - I know that all the tomato lovers out there are crying out in revolt. My own dear mama is probably shaking her head and trying very hard not tell me to "stop being so difficult". (Because I am and can be - difficult, that is).
Yes, my difficult self was left to my own devices. Me and my campari tomatoes. That spent three hours in the oven on a beautiful Saturday morning.
What to do? What to do?
Well, I gave them the same treatment I have been giving to every other vegetable that has passed my way lately... I worked them into a kale dish. (I'm on this weird kale kick. Don't know why don't know how. It's just there.)
They ended up tossed in with some sauteed summer squash, zucchini and of course...kale. Veggies are our friends - go make some friends.
See - they even look like they want to make friends with you... I am sure they are calling your name. Just like they called mine.
And folded into a chia seed wrap. Because I am as fixated on these wraps as I am with kale. Because I think these wraps are awesome. They have flax and chia seeds in them. Which are good to eat and good for you.
When you fill them with veggies, you are being so good that the angels will weep for you. I am certain this must be so...
Here is the recipe I have been using for the chia seed flat breads - just in case you want the angels to weep for you too (happy weeping, not bad weeping...)
Adapted from King Arthur Flour website
1 cup durum semolina flour
1 cup unbleached bread flour
1/2 tsp salt
1 tsp instant yeast
2 Tbs ground flax
2 Tbs chia seeds
2 Tbs butter, room temperature
3/4 cup warm water
In the bowl of a stand mixer (with flat paddle attachment), stir together the dry ingredients. Still using the paddle attachment, add the butter and water and mix until ingredients are well incorporated ("shaggy dough"). Switch to kneading attachment and knead until dough is smooth.
Form into a ball and place in a greased bowl. Cover. Let rise until really puffy (~1 hour) - dough won't necessarily double.
After rising, turn dough out onto a greased surface and gently deflate. Fold dough over a couple of times. Divide dough into six even pieces & roll each piece into a ball. Cover with a damp towel & let them rest for ~10 minutes (you want them to RELAX...)
Preheat a large frying pan or griddle using medium-high heat. While the pan is heating, roll the first ball of dough into what is roughly a 8" circle (if you are anything like me, a circle would be a very loose term). Your "disks" should be a ~1/8" thick.
Brush the pan lightly with oil (I used safflower) and place the first "disk" in the pan. Cook the first side for ~1-2 minutes (it will start to bubble and lightly brown). Flip it and cook on the other side for ~1 minute or until the dough becomes firm.
Once I place a disk in the pan, I start rolling out my second disk. There should be enough cooking time to accomplish this...
Once the breads are done, stack on a plate, covered with a clean towel (this helps "soften" them up so they are pliable & keeps them warm). Continue rolling and frying until all dough is used - re grease pan as needed.
This post participates in French Fridays with Dorie. I am pretty curious too see what treatment all of the rest of the FFwD'ers gave to these tomatoes...