Oven Roasted Tomatoes
Notes for success
Oven Roasted Tomatoes
2. Use a small sharp paring knife to remove the top core of the tomato where the stem attaches. Slice the tomatoes in half horizontally and place them in a medium bowl. Add the garlic slices, thyme, olive oil, salt and pepper. If the basil leaves are large, tear them into 1” sized pieces before adding them to the bowl. Stir to evenly distribute the oil, herbs and seasoning with the tomatoes.
3. Place the tomatoes cut side up on the baking sheet. If there are any juices and oil remaining in the bowl, drizzle it evenly over the tomatoes. Bake for 2 hours, rotating at the halfway point. The tomatoes should bake until they are softened, wrinkled, and most of the water has evaporated.
4. Remove the thyme sprigs and set the tomatoes aside until ready to use. The basil and garlic can be left on or removed according to preference. (I prefer more flavour so left them on.)
a) Insert the Stirring Blade into the mixer bowl and fit it into the base.
b) Add the diced bacon and cook them at speed 1 at 100 C for 5 minutes. Stir the bacon, and cook it at speed 1 at 100 C for 5 more minutes. The bacon should be crisp/chewy but cook them for longer if you prefer crispy bacon.
c) Remove the bacon from the mixer bowl, leaving the bacon fat behind. Reserve the bacon in a small bowl until ready to use.
d) Add the diced onion to the mixer bowl and cook them at speed 1 at 100 C for 5 minutes. Stir the onions, and cook them at speed 1 at 100 C for 5 more minutes. They should be soft and slightly sweetened. Cook them for longer if you prefer more caramelized onions. Remove the onions and reserve separately from the bacon.
e) Wash the mixer bowl before making the Avocado & Cilantro Hollandaise.
2. To cook the bacon & onions on the stovetop:
a) Heat a small frying pan over medium heat. Add the bacon pieces and cook for 5-7 minutes, stirring often, until crispy. Remove the bacon and reserve in a small bowl until ready to use.
b) Leave the bacon fat in the pan and keep the pan on medium heat.
c) Add the diced onion to the pan and cook for 5-7 minutes, stirring often. The onions should be soft and slightly caramelized. Remove the onions and reserve separately from the bacon.
3. If the tomatoes, bacon and onion have been made ahead of time and refrigerated, microwave them briefly, just enough to warm so that they can be plated.
4. Bring a large shallow pot of water to a simmer for the poached eggs.
5. While the water is coming up to temperature, get the eggs ready for poaching. Set out small ramekins or bowls and gently crack an egg into each one. (Crack the egg by tapping it on the counter, not the edge of the bowl. Cracking eggs on thin edges tends to shatter the shell and puncture the yolk.) Pour one of the eggs over a deep perforated spoon or slotted spoon (best done over the sink) and allow just the very watery whites to drain off. Place the drained egg back into its ramekin and repeat for the remaining eggs. Place the ramekins near the pot of water so that they’re ready to go.
6. Arrange an oven rack so that it is approximately 8-10” below the broiler element. Place the bread slices on a baking sheet and broil for 3-5 minutes, keeping a close eye on the bread to avoid burning. Remove the bread when they are a light brown. Rub the clove of garlic over the toasted bread slices.
7. Top each bread slice with several roasted tomato halves. Divide the cooked onion evenly over the tomato halves and then sprinkle on the grated cheese. Broil the covered bread slices for 2-3 minutes until the cheese is melted. Remove the baking sheet from the oven but keep the bread slices on the sheet. Turn the broiler off to allow the oven to cool but still retain some of the heat.
8. Once the pot of water has reached the simmering point, remove it from the burner. Give the water a slow stir once around the sides of the pot, then pour one of the eggs into the middle of the swirling water. Let the egg poach for 2 minutes or until the egg white has completely congealed. Remove the egg with the slotted spoon, draining well, and gently press the yolk to check the doneness. Poach for longer if necessary. (A 2 minute egg will have a liquid yolk). If there is excess water on the surface of the egg, gently touch a paper towel to it to wick away the water.
9. Place each egg onto a toasted bread slice as it’s ready. When all of the eggs are poached, place the baking sheet back into the oven to keep the food warm.
10. For the Avocado & Cilantro Hollandaise:
a) Place the avocado pieces, cilantro leaves, lime juice, 1/3 cup of hot water, salt and pepper into the Bellini mixer bowl.
b) Set the blender to speed 3 for 0C and 2 minutes. Start the blender and slowly increase the speed until it reaches 7 and let it finish blending. Scrape down the sides of the mixer bowl and blend for 1 minute at 0 C, starting at speed 3 and increasing to speed 7.
c) Scrape down the sides of the bowl and blend for 2 minutes at 0 C, starting at speed 5. With the machine on, drizzle in the olive oil. Slowly increase the speed to 7 and allow the hollandaise to finish blending.
d) Taste the hollandaise and adjust the seasoning to taste if necessary.
11. Pour the hollandaise over poached eggs. Garnish each one with the bacon pieces and serve immediately.