Pear and Apple Upside-Down Gingerbread Cakelets

Honeysuckle.  Red dirt swirling through the wind.  My grandmother's perfume.  Few smells bring instant nostalgia like these do.  One whiff and I'm instantly transported back to my childhood in Oklahoma.  Without even trying, and just for a moment, I feel like a pig-tailed little girl leaning my head out the window of my Pappo's truck on the way to his farm.  I'm suddenly back in the living room of the house my Pappo built, playing with my mom's old Barbies and beating my Mammo at hand after hand of Old Maid.  (It took her years to figure out that having a lamp behind her meant I could see through her cards.)

About ten minutes into baking, I decided to add these cakelets to my list of nostalgic smells.  I didn't grow up in a house where we baked fresh gingerbread every year to make a gingerbread house from scratch, but I did grow up with a mom who is one heck of a good cook.  The house was always filled with delicious aromas.  The smells of fall and winter were always my favorites--especially Christmas.  When these cakelets were baking, it was like having all the great smells of fall, winter, and Christmas at the same time.  What a wonderful thing.

The original recipe calls for only pears, but I love apples and cranberries, too.  I made half of the cakelets with pears and half with apples and cranberries.  I've given the full amounts of fruit in the ingredients below, so if you want to split the topping like I did, just use half the amount of each.  In addition, the original recipe make one nine-inch round cake.  I've included those baking instructions, as well as my times for making individual cakelets. 

Pear and Apple Upside-Down Gingerbread Cakelets

adapted from Jennifer Lindner McGlinn, Gingerbread

printer-friendly recipe

Ingredients:

For the fruit:

1/2 c. packed light brown sugar

2 tsp. ground cinnamon

1 tsp. ground ginger

2 TBSP unsalted butter, melted

3 medium Bosc pears, peeled, cored, and cut into 1/4-in. cubes (for cakelets) or slices (for cake)

OR

2 medium Gala apples, peeled, cored, and cut into 1/4-in. cubes (for cakelets) or slices (for cake)

1/3 c. dried cranberries

For the cake:

1 1/3 c. all-purpose flour

1 tsp. salt

2 tsp. baking powder

1/4 tsp. baking soda

1 1/2 tsp. ground ginger

1 1/2 tsp. ground cinnamon

3/4 tsp. freshly-ground nutmeg

6 TBSP unsalted butter, at room temperature

1/3 c. packed dark brown sugar

1/2 c. molasses, preferably robust

1 large egg

1/2 c. milk (not skim)

Directions:

1.  Position a rack in the middle of the oven and preheat to 350 degrees Farenheit.  Prepare a muffin tin or nine-inch round cake pan with a generous amount of baking spray or butter.

2.  To prepare the fruit, stir together the light brown sugar, cinnamon, and ginger in a small bowl.  Spread the melted butter over twelve muffin cups or the cake pan.  Sprinkle evenly with the sugar mixture and arrange the fruit on top.

3.  To make the cake, whisk together the flour, salt, baking powder, baking soda, ginger, cinnamon, and nutmeg in a large bowl.

4.  In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth.  Add the brown sugar and beat until light and fluffy.

5.  Pour the molasses into the butter mixture and beat until smooth.  Drop in the egg and mix well, scraping down the sides of the bowl at least once.

6.  Reduce the speed to medium-low and alternately add the flour mixture and milk, beginning and ending with the flour mixture.  Stop the mixer to scrape down the bowl, as needed.  Increase the speed to medium-high and beat until smooth.

7.  Pour the batter over the fruit and set the pan on a baking sheet.  For cakelets, bake for 18-22 minutes, or until a toothpick inserted into the middle of the cakelet comes out smooth.  For a cake, bake 40-45 minutes, until it is dark chestnut brown in color and a toothpick inserted into the middle comes out clean. 

8.  Set the cake on a wire rack to cool in the pan for 15 minutes.  Run a paring knife around the edges of the cake to loosen, then invert onto a baking sheet or serving plate.  Carefully lift off the pan.  Serve warm or at room temperature.

one year ago: harvest granola

31 While 31--Pita Bread

I added pita bread to my "30 Things to Make While I'm 30" because my first time making it was a complete and total flop.  It was one of the first yeast recipes I attempted and it did not go well.  I blame it on the lack of thermometer to gauge the temperature of the water.  Yeah...I was that clueless back then.  Yikes.

Luckily, I have now acquired a thermometer and lost my fear of working with yeast.  Good thing, because these pita were so easy to make and so, so tasty.  I'll never go back to store-bought cardboard pita again.

Whole Wheat Pita Bread

seen on Annie's Eats, who adapted it from Confections of a Foodie Bride

originally from Gourmet, May 2003

printer-friendly recipe

Ingredients:

2 1/4 tsp. instant yeast (one packet)
1 TBSP honey
1 1/4 c. warm water (105-115 Farenheit), divided
1 1/2 c. bread flour, divided
1 1/2 c. whole-wheat flour, divided
 1/4 c. extra-virgin olive oil
1 tsp. salt
cornmeal, for dusting

Directions:

1.  In the bowl of a stand mixer, combine the yeast, honey and ½ cup of the water.  Stir gently to blend.  Whisk 1/4 cup each of the bread flour and whole-wheat flour into the yeast mixture until smooth.  Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.

2.  Remove the plastic wrap and attach the dough hook to the mixer.  Add in the remaining water (making sure it is the correct temperature), bread flour, whole-wheat flour, olive oil and salt.  Knead on low speed until the dough is smooth and elastic, about eight minutes.  Transfer the dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about one hour, until doubled in size.

3.  Place an oven rack in the middle position.  Place a baking stone in the oven (if using) and preheat to 500 degrees Farenheit, if cooking the pita right away.

4.  Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into eight equal pieces.  (If not baking right away, you may freeze the dough, wrapped tightly in plastic wrap and placed in an airtight freezer bag or container.  To use, thaw in the refrigerator, then bring to room temperature before continuing with directions.)

5.  Form each piece into a ball.  Flatten one ball at a time into a disk, then stretch out into a 6-7 inch circle.  Transfer the rounds to a baking sheet or other work surface lightly dusted with cornmeal.  Once all the rounds have been shaped, loosely cover with clean kitchen towels.  Let stand at room temperature for 30 minutes, until slightly puffy.

6.  One at a time, transfer four pitas onto the baking surface.   Bake two minutes, until puffed and pale golden.  Gently flip the pitas over using tongs and bake two minutes more.  **Note: I used a baking stone, but these may be baked directly on oven racks, as well.

7.   Transfer to a cooling rack and let cool completely.  Repeat to bake remaining pita.  Store in an airtight container up to three days.

Slow Cooker Squash Stew

Fall is finally making its way to the Sonoran Desert and I couldn't be happier.  There are so many things I love about fall and winter, and butternut squash and hearty soups are definitely two of them.  When I saw this recipe that combined both of those loves, I marked it immediately.  Even better, it uses a slow cooker.  Bonus!

M and I both really liked this soup.  It was filling, but didn't weigh you down.  Served with some homemade whole wheat pita, it was a low-maintenance meal that scored very high for flavor and ease of preparation.

Slow Cooker Squash Stew

adapted from "Food Network Magazine", October 2010

printer-friendly recipe

Ingredients:

2 TBSP extra-virgin olive oil

1 medium onion, thinly sliced

3 large cloves garlic, minced

3 TBSP tomato paste

1/2 tsp. red pepper flakes

1/2 tsp. paprika

1 TBSP dried cumin

1 1/2 dried chickpeas, rinsed

1 lb. butternut squash, peeled and cut into large chunks

1 bunch Swiss chard, leaves and stems separated and roughly chopped

1 piece Parmesan cheese rind, plus grated cheese for garnish

2 tsp. salt

1 tsp. freshly-ground black pepper, plus more to taste

2 dried bay leaves

4 c. vegetable broth

4 c. water

Directions:

1.  Heat the olive oil in a large skillet over medium-high heat.  Add the onion and garlic and cook until soft and golden brown, four to five minutes.

2.  Stir in the tomato paste, red pepper flakes, paprika, and cumin and cook one minute.  Stir in 1/2 c. broth and scrape up an brown bits.  Transfer contents of skillet to the slow cooker.

3.  Add the remaining ingredients (except chard leaves) to the slow cooker and stir to combine.  Cover and cook on low, eight hours.

4.  Just before serving, remove the lid and stir in the chard leaves.  Replace the cover and cook ten minutes more.  Season with salt and pepper and stir to break up some of the squash.  (I used the back of a wooden spoon to mash up some of the pieces.)  Discard the Parmesan rind and bay leaves.

5.  Ladle into bowls, top with grated Parmesan, and enjoy!

one year ago: pumpkin cupcakes with cinnamon-bourbon frosting

Honey-Mustard Chicken and Apples

When fall weather hits, the cravings for warm, home-cooked comfort food is never far behind.  Cinnamon, apples, and pumpkin seem to consume my every baking thought.  Sadly, man cannot live on baked goods alone.  (Actually, I think man probably could, but a bride-to-be shouldn't!)

This recipe was fairly healthy, and very easy.  Served with simple oven-roasted potatoes, it made for a perfectly comforting weeknight meal. 

Honey-Mustard Chicken and Apples

adapted from "Food Network Magazine", October 2010

printer-friendly recipe

Ingredients:

4 boneless, skinless chicken breasts

salt and pepper, to taste 

1 TBSP extra-virgin olive oil

1 medium onion, cut into large chunks

1 large cooking apple, such a Gala or Cortland, cut into chunks

1/2 c. low-sodium chicken broth

1 TBSP mustard

1 TBSP honey

1/2 TBSP unsalted butter, softened

2 tsp. all-purpose flour

1 TBSP fresh parsley, roughly chopped

Directions:

1.  Preheat oven to 450 degrees Farenheit.  Heat the olive oil in an oven-proof skillet over medium-high heat.

2.  Season the chicken with salt and pepper.  Place in the skillet and cook five minutes on one side, then turn and cook three minutes more.  Transfer to a plate.

3.  Add the onion and apple and season with salt and pepper.  Cook until beginning to soften, about four minutes. 

4.  Whisk together the broth, mustard, and honey.  Add to the skillet and bring just to a boil.

5.  Return the chicken to the skillet and transfer to the oven until the chicken is cooked through, approximately 15 minutes.

6.  Meanwhile, mix the butter and flour to form a paste.  Once chicken is done, arrange on a platter and use a slotted spoon to place the apples and onions around it.  

7.  Bring the pan juices to a simmer, then whisk in butter mixture until juices have thickened into a gravy, about two minutes.  Season with salt and pepper, then pour over chicken and garnish with parsley.

one year ago: salmon with olive vinaigrette

Turkey and Black Bean Chili

What a glorious day!  It was cloudy and drizzly and autumny and wonderful.  And you all know what that means--chili.  Hearty and flavorful chili that fills the house with its delicious, spicy aroma.

This chili had a nice deep flavor, but was very quick to prepare.  My favorite chili is still (and probably will always be) Jamie Deen's recipe.  But with a four-hour simmer time, it just doesn't work or last-minute chili decisions.  Lucky for me, this one does.  Hooray for chili (chilly?) weather! 

Turkey and Black Bean Chili

adapted from Eboni Bough, Penzey's recipe card

printer-friendly recipe

Ingredients:

1 TBSP olive oil

1 medium onion, chopped

2 cloves garlic, minced

1-1 1/4 lb. ground turkey

4 TBSP chili powder

3 tsp. ground cumin

1 tsp. dried oregano

1 tsp. freshly-ground black pepper

1/2 tsp. salt

2 c. chicken broth

1 (14.5 oz.) cans black beans, one drained

1 (14.5 oz.) can dark red kidney beans, drained

1 (14.5 oz.) cans diced tomatoes (I like Muir Glen organic fire-roasted tomatoes)

1 (16 oz.) bag frozen corn

Directions:

1.  Preheat a heavy stock pot over medium-high heat.  Add olive oil, onion, garlic, and turkey.  Heat, stirring frequently, until turkey is cooked completely through. 

2.  Add chili powder, cumin, oregano, black pepper, and salt and cook, stirring frequently, for five minutes. 

3.  Add chicken broth, beans, tomatoes, and corn.  When mixture begins to boil, reduce heat and simmer for 15-20 minutes, until chili reaches a deep reddish-brown color.

4.  Serve with corn chips, corn bread, cheese, sour cream, onion, salsa, or any other desired accompaniment.  Serves six to eight.

one year ago: vanilla spice oatmeal

Pumpkin Chai Blondies with Spiced Cream Cheese Frosting

Oh.  My.  Goodness.  Oh, help me.  These are unreal.  I'm not trying to toot my own horn, readers, but these pumpkin blondies are probably one of the most delicious things I've ever made.  They're dense and chewy and pumpkinny-spicy-good.  Not just good, but goo-ood.  The kind of good that immediately transports you to a crisp fall day, when you're wearing your favorite jeans and sweatshirt, and sitting all wrapped up in a blanket with your honey.

I know I've built these blondies up quite a bit, but trust me, they really are that good.  Really.

Pumpkin Chai Blondies with Spiced Cream Cheese Frosting

inspired by the Deen Brothers, "Good Cooking--Tailgating"

printer-friendly recipe

Ingredients:

For the blondies:

1 c. unsalted butter, softened

1 c. granulated sugar

3/4 c. dark brown sugar

4 large eggs

1 1/4 c. pumpkin puree

1 TBSP pure vanilla extract

2 1/2 c. all-purpose flour

1 1/2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cardamom

1/2 tsp. freshly-grated nutmeg

1/4 tsp. ground cloves

1/2 tsp. salt

1 c. toasted chopped pecans

1/4 c. crystallized ginger, finely chopped

For the frosting:

6 oz. cream cheese, softened

4 TBSP unsalted butter, softened
1 1/2 c. confectioner's sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground cardamom

Directions:

1.  Preheat oven to 350 degrees Farenheit.  Line a 13x9-inch baking pan (preferably with square corners) with foil or parchment so you have an overhang on all four sides.  Spray with baking spray.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars at medium-high speed until pale and fluffy, about three minutes.

3.  Decrease speed to medium and add eggs, one at a time, beating well after each addition.  Add pumpkin and vanilla, beating until combined.

4.  In a medium bowl, whisk together flour, cinnamon, ginger, cardamom, nutmeg, cloves, and salt.

5.  Add dry mixture to butter mixture, mixing only until combined.  (Batter will be quite thick.)  Stir in pecans.

6.  Spoon batter into prepared baking pan and smooth with a spatula.  Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out mostly clean.  (The bars should be fulled cooked on the bottom and have a slightly undercooked texture near the top.)  Place on top of a wire rack and allow to cool in the pan for 20 minutes, then lift out of pan and allow to cool completely.

7.  To make the frosting, combine all ingredients in a bowl and beat on high speed until fluffy, about two minutes. 

8.  Frost blondies when they are completely cooled and top with crytallized ginger.  Cut into 20-30 bars, depending on desired portion size.  Store in a airtight container in the refrigerator for up to two days.

one year ago: thick, chewy oatmeal raisin cookies

Oatmeal, Date, and Walnut Spice Cookies

It's official.  I've caught the fall baking bug (which, by the way, is way more enjoyable than the stomach flu bug).  For the past few days, all I can think about is baking with apples, pumpkin, and lots and lots of cinnamon and nutmeg.

These cookies got the distinction of being my first fall treat of 2010 for the simple reason that I already had all the ingredients and the recipe was quick.  It was easy and tasty and fall-y--everything I was looking for.  The end result here is much like an oatmeal cookie with raisins, only the spices are different and the dates add a different kind of sweetness that raisins would.  If you are a fan of oatmeal cookies and/or fall treats, please give this one a try.  You and your taste testers will be glad you did! 

Oatmeal, Date, and Walnut Spice Cookies

adapted from www.williams-sonoma.com

printer-friendly recipe

Ingredients:

1 c. all-purpose flour 

1 c. whole-wheat flour 

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

1/4 tsp. ground allspice

16 TBSP (2 sticks) unsalted butter, at room temperature

1/2 c. firmly packed dark brown sugar

1/2 c. granulated sugar

2 eggs

3 TBSP dark molasses

1 1/2 tsp. vanilla extract

2 1/2 c. old-fashioned rolled oats

1 c. chopped pitted dates

1/2 c. coarsely chopped toasted walnuts

Turbinado sugar, for sprinkling (optional) 

Directions:

1.  Preheat an oven to 375°F.  Line two baking sheets with parchment paper, baking mats, or foil sprayed with cooking spray.

2.  In a large bowl, sift together the flours, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; set aside.

3.  In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high speed until fluffy and pale yellow. Add the sugars and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. 

4.  Reduce the speed to low and add the eggs one at a time, beating well after each addition. Beat in the molasses and vanilla.

5.  Add the flour mixture and beat on low speed or stir with a wooden spoon just until blended. 

6.  Beat or stir in the oats, dates and walnuts just until evenly distributed.

7.  Using a cookie scoop or tablespoon, drop the batter onto the prepared sheets, spacing the cookies about two inches apart. Bake until the edges are golden, 10 to 12 minutes. Sprinkle the cookies with coarse sugar while they are still warm, if desired. 

8.  Let the cookies cool on the pans on wire racks for ten minutes, then transfer them to the racks and let cool completely. Makes about five dozen cookies.

one year ago: an amazing autumn side dish, acorn squash stuffed with autumn fruit compote
two years ago: spiced molasses cookies

Weeknight Turkey Panini Sandwiches

Have I mentioned before that my mom works at Williams-Sonoma?  Well, she does and I  LOVE IT!  She is always bringing home recipes, ideas, and fun tools and products for us to try.  My favorite tool so far has been the awesome 24-cup muffin tin she found back in the store room.  It was marked way, way down and just waiting to be snatched up.  Now I can bake an entire recipe of muffins or cupcakes all at once.  Beautiful.

Another major winner from Mom was the 'wichcraft fig and red wine spread she brought me a couple of weeks ago.  Mom knows I love pretty much anything fig and this spread was no different.  It had a perfect balance of sweet and tart with a nice, full taste from the red wine.  I knew immediately what I was going to do with it.

This panini was an easy and very tasty weeknight meal.  I used turkey, brie, and arugula, but feel free to use any flavors you like.  Don't like turkey?  Use chicken.  Don't live near a Williams-Sonoma?  Just use your favorite fig spread mixed with a bit of red wine vinegar.  Just use this recipe as a guideline and make it your own.  Have fun!

Turkey Panini Sandwiches

an "Apple a Day" original

printer-friendly recipe

Ingredients:

1 tsp. olive oil

2 whole-wheat rolls, crusty on the outside and chewy inside

4 TBSP 'wichcraft fig and red wine spread

6-8 slices deli turkey

2 oz. arugula

4 slices brie

freshly-ground black pepper, to taste

Directions:

1.  Brush olive oil on a grill pan or panini press and warm over over medium-low heat. 

2.  In the meantime, slice the rolls in half.  Spread one side of each with the fig spread.  Layer on turkey, arugula, and brie.  Add pepper, if desired.  Put tops on sandwiches.

3.  Put sandwiches in press or on grill pan.  If your grill pan does not have a top, use a heavy pot or a brick wrapped in foil to press the sandwiches down.  Cook five minutes, then remove top and turn over sandwiches, taking care to line up grill marks.  Cook four-five minutes more, until the cheese begins to ooze.

4.  Let sandwiches rest one minute, then slice and enjoy!

one year ago: fall five-spice pork tenderloin

two years ago: baked whole-wheat penne with roasted vegetables

31 While 31--Focaccia

One of my favorite things about my list of 30 Things to Make While I'm 30 is the fact that many other bloggers liked the idea and have created their own lists.  One of these is my friend, Elly, blogger extraordinaire and host of Elly Says Opa!  Elly is a little younger, so her list is 30 things she wants to make by the time she turns 30.  Since she's awesome in so many other ways, I'll let the younger thing slide...

After Elly made her list, we both realized we had focaccia on our lists.  Naturally, we decided it would be fun to make the bread together.  (Together being a relative term, of course, since Elly lives in Chicago and I live in Phoenix.)  I made this classic focaccia, while Elly decided on an beautiful herbed version.  Click here to see her work.

And let me tell you, readers, this bread was really fun to make.  It came together easily, although it was slightly on the sticky side.  Just make sure your work surface is very well floured and you should be good to go!

Focaccia

from Williams-Sonoma, Essentials of Baking

printer-friendly version

Ingredients:

2 packages (5 tsp.) active dry yeast

1 3/4 c. warm water (105-115 degrees F)

1 tsp. sugar

3/4 c. extra-virgin olive oil, divided

5 c. all purpose flour, plus more for kneading

2 tsp. fine sea salt

1 tsp. coarse sea salt

freshly-ground black pepper (my addition)

Directions:

1.  In the bowl of a stand mixer, dissolve the yeast in the warm water and let stand until foamy, about five minutes.  

2.  Add the sugar, 1/2 c. of olive oil, the flour, and the fine salt. Attach the dough hook to the mixer and knead on low speed until the dough is smooth and elastic, 5-7 minutes.  Add up to 1/2 c. flour while kneading to prevent the dough from sticking.  

3.  Remove the dough from the bowl and form into a ball.  Transfer to a lightly oiled bowl and cover with plastic wrap.  Let the dough rise in a warm, draft-free spot until it doubles in size, about 1-1 1/2 hours.  (For a more flavorful bread, make the dough to this point, punch down, recover, and refrigerate overnight.  Let dough return to room temperature before shaping.)

4.  Pour the remaining 1/4 c. oil evenly into a half-sheet pan (jelly roll pan).  Turn the dough out into the pan and press evenly until it fills the pan.  If it is too elastic to spread, let it rest five minutes more, then try again.  Cover the pan loosely with a dry kitchen towel and let rise in a warm, draft-free spot until it doubles in size, about one hour.

5.  Position a rack in the lower third of the oven and preheat to 450 degrees F. 

6.  Dimple the dough by pressing your fingertips all the way into it at one inch intervals.  Sprinkle with coarse salt and pepper, if desired.

7.  Bake until golden brown, 20-30 minutes.  (Mine was done in about 23 minutes.)  Transfer to a wire rack and let cool in the pan.  

8.  Cut into squares or strips and serve warm or at room temperature.  Store tightly wrapped in aluminum foil at room temperature for a day or freeze for up to two weeks.  To reheat, place in a 375 degree F oven for ten minutes.

one year ago: old-fashioned oatmeal cookies

two years ago: black bean soup with cumin crema

Sauteed Cherry Tomatoes, Zucchini, and Olives

You know what's bad for a food blog?  The stomach flu.  Blech.

You see, readers, I had tons of recipes planned for last weekend.  I was going to cook and bake up a storm and really turn this blog into a mecca of fall food.  Then I got the worst case of the stomach flu I think I've ever had.

I wanted to post.  Trust me, I really did.  But even the sight of food in a picture was too much for me.  

Luckily, I'm back and I have this delightfully simple side dish to share with you.  Even though most of you are already lucky enough to be experiencing fall weather, you can still find some decent cherry tomatoes and zucchini out there just WAITING to get their last shot for the year.  Go ahead.  Make this.  The addition of the olives is just enough to make something this simple that delicious!

Sauteed Cherry Tomatoes, Zucchini, and Olives

slightly adapted from www.williams-sonoma.com

printer-friendly recipe

Ingredients:

1 TBSP olive oil

2 medium zucchini, trimmed and cut into 1/2-inch cubes
1 medium yellow squash, trimmed and cut into 1/2-inch cubes

2 TBSP chopped shallot

1 clove garlic, minced

2 c. halved red and yellow cherry tomatoes 

1/3 c. pitted, coarsely chopped black Mediterranean olives

1 tsp. chopped fresh rosemary

salt and freshly ground pepper, to taste 

Directions:

1.  In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the zucchini and squash and cook, stirring occasionally, until lightly browned, about six minutes. 

2.  Add the shallot and garlic and cook, stirring, until softened, about one minute. 

3.  Add the tomatoes, olives and rosemary and cook, stirring occasionally, until the tomatoes are heated through but not collapsed, about two minutes. Season with salt and pepper. 

one year ago: hearty tomato soup with lemon and rosemary