Saturday, July 9, 2011

Onion Focaccia with Roasted Tomatoes

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I bake when I don't have a lot of fresh produce on hand (too lazy for the grocery store run). For dinner, I had some left over tomatoes and some jalapenos that didn't make it into the pickle jar. So I baked an onion focaccia and roasted some tomatoes with some garlic and thyme from our herb garden. As for the jalapenos, I made some jalapeno poppers with some leftover soy cheese and soy cream cheese.

You can find the onion focaccia recipe in The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating. As for the roasted tomatoes, simply combine some diced tomatoes, thyme, garlic, olive oil, salt and sugar and roast in 425 degree oven for 20 minutes. The jalapeno poppers recipe is the same one as the one that VB made a long time ago. But this time, we have better pictures!

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