A tale of two recipes

I have now made this tomato recipe twice, and it's so delicious, I am going to post it again -- not in a link, but as a full-text recipe, lest you think you don't have time to click the link I gave you last time. They're SO good.

For attribution's sake, here again is the link. This recipe is Molly Wizenberg's. I like her blog, and I have her book, and if you like to read and to cook, I'd venture to say you'd like her a lot, too.

Slow-Roasted Tomatoes

Ripe tomatoes, preferably Roma
Olive oil
Sea salt
Ground coriander

1. Preheat the oven to 200 degrees Fahrenheit. (If you're feeling impatient, preheat the oven to 300 degrees Fahrenheit.)

2. Wash the tomatoes, cut off the stem end, and halve them lengthwise. Pour a bit of olive oil into a small bowl, dip a pastry brush into it, and brush the tomato halves lightly with oil. Place them, skin side down, on a large baking sheet. Sprinkle them with sea salt and ground coriander—about a pinch of each for every four to six tomato halves.

3. Bake the tomatoes until they shrink to about 1/3 of their original size but are still soft and juicy, 4 to 6 hours (at 300 degrees Fahrenheit, these are ready after 2 hours). Remove the baking sheet from the oven, and allow the tomatoes to cool to room temperature. Place them in an airtight container, and store them in the refrigerator.

The other recipe I'll share is a new favorite from Cooking Light's newest issue. The farmer's market will probably have to help you with this one, but if you're like me, you might have bought a bunch of peaches at their prime to freeze, so you can keep this smoothie going for a while. It's grand:

Peaches 'n' Cream Smoothie

1 1/2 cup peaches, sliced (I used one peach)

1/2 banana

1/2 cup buttermilk

1/2 cup ice

2 tsp honey

Blend and serve. Yum!