I’ve mentioned previously, one of my housemates is participating a triathalon.
I stand corrected.
He’s participating in several triathalons. And when I tried to pique his interest in the Fremantle Tweed Bike Run (seriously, so much fun) he informed me he couldn’t, as he was doing a mountain biking event, which he excitedly told me ran from ‘dusk-to-dawn’.
“You have that wrong”, I smugly corrected him. “I think you mean dawn-to-dusk.”
No, no he didn’t. He meant he started riding once it went dark, until sunrise.
WHO DOES THAT? It’s insanity. It goes against everything I believe in. Exercise. Bikes. Eating nothing but muesli bars. *shudder*
Anyhow, one of these triathalons was rapidly approaching, resulting in the need for carb-loading. Or, as I see it, how I eat pretty much all of the time. They have a name for that?!
On top of all of this, we have been experiencing some really weird weather bipolar over the last week.
This day in particular was a radiant, 32*, flawless day. At least, until about 5:30pm, where the sky came over a particularly terrifying black, and then it utterly bucketed down.
This messes with my food brain. The hot weather had me thinking grilled meat and salsas; the sudden rain tripped the ‘comfort food’ switch.
Plus, it had to be triathalon-prep-appropriate. Arrrgh.
Three birds, one stone. I can do this.
Roasted Tomato Tapenade
Adapted from afarmgirldabbles.com
900g small tomatoes, cut into pieces (Romas work great, or any other smaller sweet variety)
4 cloves minced garlic
3 Tbsp extra-virgin olive oil
3 Tbsp balsamic vinegar
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 tsp. brown sugar
1/2 c. chopped Kalamata olives
1 tsp. finely chopped fresh thyme
1 tsp. finely chopped fresh rosemary
1 tsp. finely chopped fresh basil
Preheat oven to 230°c. Cover a roasting pan with foil for easy clean up.
Cut up tomatoes, place in roasting pan.
Combine garlic, olive oil, vinegar, salt, pepper, and brown sugar. Pour over tomatoes, and mix a little bit.
Roast for about 25 minutes, or until the tomatoes slump and the juices are bubbling. Remove pan from the oven and set aside to cool a bit.
Once you can comfortably handle the tomatoes, place them on a cutting board and chop them a bit more finely. This can get a bit messy, so try to leave as much of the juice as you can in the pan – but don’t throw the juice!
Transfer tomatoes to a small bowl. Then add juice from the roasting pan, olives, thyme, rosemary, and basil. Stir gently to fully combine. Stores in a sealed container in the fridge for a week.
Yield: about 2 cups
I also marinated some chicken in a bit of lemon juice, oil, balsamic vinegar, salt and pepper, then pan fried.
To appease the carb/comfort food requirement, good ol’ pasta. Super easy, mid-week meal. Winning.
The sweet roma tomatoes become even sweeter when oven roasted. This sweetness, however is cut by the salt of the olives, providing a really nice balance.
Oh! You know what? This would go really well on bread! Like, a really crusty bread. Go wild, toast it. And then, if we’re talking salt, it would be brilliant with procuitto. Or speck. Man, that would be delicious…
Ugh, I’ve just made myself hungry.