Oven Roasted Tomato Sauce

This.changed.my.life.
forever.
You must make this now!
Plus, your home will smell A-mazing!

Oven Roasted Tomato Sauce

3 pounds Romanita tomatoes (or equal parts Roma and Cherry), cut in half
1/2 cup extra virgin olive oil
12 cloves garlic, peeled
2 Tablespoons fresh oregano or basil leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper

Preheat oven to 400. On a cookie tray (or roasting pan), combine the tomatoes, olive oil, garlic, basil or oregano, salt and pepper. Roast until the tomatoes begin to carmamelize, about 30 to 45 minutes.
Remove from oven and allow to cool to room temperature.
Place tomatoes in blender. Blend to desired consistency. If the sauce seems too thick, add a bit of water or chicken broth to achieve the desired consistency.
Use as a dipping sauce for vegetables, on toasted bread, pizza, or pasta.

Spicy Dipping Sauce

Here's the yummy spicy Ranch-like sauce...

Spicy Dipping Sauce

1 cup sour cream
2 Tablespoons buttermilk
1 medium shallot, finely chopped
1 Tablespoon chopped chives
1/4 teaspoon cayenne pepper
dash of hot sauce
salt and pepper

Add all ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour.

Fried Zucchini

I'll admit. I'm a Food Network junkie. While at my parents home (b/c I don't have cable at my own house) all I want to do is watch channel 53! No matter how tired I am I can always make it through another episode! This recipe is from The Neely's.

Fried Zucchini

Peanut oil, for frying
3 large zucchini, cut into 1/2 inch rounds
1/2 cup flour
1 1/2 cups panko bread crumbs (I'm addicted to these!)
1/4 cup finely grated Parmesan
2 Tablespoons finely chopped parsley leaves
1/2 teaspoon red pepper flakes
salt and pepper
3 eggs, lightly beaten
1/4 cup water
Spicy dipping sauce (recipe posted separately)

Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes, and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg and finally in the panko.
Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper.

Oven Fried Chicken

Thanks Paula Deen for this tasty recipe! I didn't cook the chicken directly on the oven racks...but, it was still yummy! Plus, I'm a sucker for Panko bread crumbs!!!

Oven Fried Chicken

2 cups Panko bread crumbs
1 cup grated Parmesan
4 Tablespoons olive oil, divided
2 Tablespoons freshly minced thyme leaves
Kosher salt and black pepper
1/4 cup Dijon mustard
2 Tablespoons water
2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 inch thickness

Preheat oven to 400 degrees. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
In a shallow dish, combine bread crumbs, cheese, 2 Tablespoons olive oil, thyme, salt and pepper, to taste. In a separate shallow dish combine mustard, water, salt and pepper, to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown.
Serve immediately.