Baked Tomatoes With Cornbread Crumbs- Gluten Free

Here is another delicious Gluten Free side dish.  The first step is to make the G.F. cornbread. You will use the cornbread to make the Baked Tomato Dish.

GLUTEN FREE CORNBREAD

Ingredients:

1 cup all purpose gluten free flour ( or another G.F. flour that you like)

3/4 cup stone-ground organic cornmeal

3 Tablespoons of sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

1 Tablespoon butter

3 medium eggs 

1 cup milk

1/4 cup melted butter

Directions:

Preheat the oven to 400 degrees. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a bowl and set aside.

Melt the one tablespoon of butter in a 10 inch cast-iron skillet or a round baking pan in the oven. Coating the bottom and sides of the pan with the butter.

In another bowl, combine the eggs, milk, and 1/4 cup butter. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a knife comes out clean. 

Baked Tomatoes With Bread Crumbs

Ingredients:

2 Tablespoons minced garlic or 3 cloves

2 tablespoons olive oil

30-40 grape or cherry tomatoes 

1 1/2 cups gluten-free cornbread crumbs

2 teaspoons fresh or dried organic basil

1 Teaspoon black pepper

1 Teaspoon sea salt

Instructions:

Preheat the oven to 400ºF.

Pour a little olive oil onto the bottom of a 9 in square pan

Cut the tomatoes in half. 

In a food processor, process all the garlic till minced if it wasn't already. Process the cornbread until you achieve an even crumb. Add in the  basil, sea salt and pepper. Pulse to combine. Pour 1 tablespoon of the olive oil into the crumbs and pulse briefly to distribute.

Place half of the grape tomato halves into the pie plate, split side up, tightly.

Sprinkle with the seasoned cornbread crumbs. Top with the remaining tomato halves, rounded side up. pour a little more olive oil over the tomatoes.

Bake for 30 minutes, until tender.

Serve warm. Makes about 4 servings worth.

Sorry no picture yet. This dish came out of the oven and got eaten immediately. Next time I will get a pic first. Trust me, this dish is delicious!

Sun Dried Tomato and Basil Pesto

Try this pesto on the RAW Flax and Oat Crackers . A great appetizer for any occasion. 

• 1 Cloves Garlic ( 2 cloves for garlic lovers)
• 3/4 C Pumpkin Seeds
• 1/4 C sesame seeds
• 1/4 C Olive Oil
• 1 t Lemon Juice
• 1/4 tsp salt
• 1/2 C Basil Coarsly Chopped
• 1/2 C Sun Dried Tomatoes Coarsely Chopped

With food processor running, drop in cloves of garlic. Let process until garlic is chopped. Scrap down sides of the processor. Add pumpkin seeds, sesame seeds, olive oil, lemon juice and salt. Process until very well combined and you have a pesto consistency. Add chopped basil. Process until well combined. Add Sun Dried Tomatoes and process until combined.

Sun-Dried Tomatoes

Thanks to some really great family members, I am able to make these sun-dried tomatoes straight from the garden.

Making Sun-Dried Tomatoes

Instructions

1. Cut the tomatoes into fourths or eighths lengthwise.
2. Cut out the tough part around the stem and any bruised or soft parts.
3. You can remove the seeds if you would like
4. Place pieces on dehydrator. Spread them out so that they don't touch
5. Dehydrate for 1 hour at 140 degrees then turn temperatur to 112 degrees for 4-8 hours

How to tell when they are done

The amount of time it takes depends on the water content of the tomatoes, the thickness of the slices, and how well the air is able to circulate around them. When done, the tomatoes should be flexible, like a raisin from a fresh bag; not brittle. Most describe them as leathery with a deep red color, without free water or a tacky feeling.

Portabella Pasta with Sun-Dried Tomatoes

Instructions

1. Prepare any type of pasta you would like. I chose bow-tie pasta.
2. Sautee portabella mushrooms in Dales or Allegro type marinade.
3. Take 1 cup of sun-dried tomatoes, salt and pepper to taste, 1 Tbsp. basil, and 1/2 cup of olive oil and place in a food procecor. Chop until small pieces.
4. Mix mushrooms, pasta, and sun-dried tomato mixture. Add parmesan on top. Serve warm.