One of the things I loved most about running a web design company geared towards food was the talent we met. So many of our clients have done big things in the food space and quite a few have become successful published authors. One of those ladies, Maureen, happened to write a beautiful cookbook based around her collection of Lebanese recipes. Her book, Rose Water & Orange Blossoms, has become one of my favorite, inspiring cookbooks.
I’m sharing one of the more basic recipes from the book, but it’s one I think you should make before the summer tomatoes end. These roasted tomatoes are flavorful and can be used in a myriad of ways. Maureen’s book includes a salad and a crostini recipe that uses these roasted tomatoes. I ate them right off the sheet tray and also with fried eggs, in a simple salad, and on hummus (all three photos below). I’ll be making a couple more batches of these before my tomatoes run out.
About The Rose Water & Orange Blossoms Cookbook
Release Date: April 2015
Number of Recipes: 100+
About the Book: The Rose Water & Orange Blossoms Cookbook is a fresh approach to Lebanese cooking that everyone can enjoy. It’s inspiring, especially if you are not familiar with cooking with Middle Eastern flavors. Maureen does a wonderful job at providing basics and whole recipes.
While the book isn’t vegetarian, I think it’s one that can inspired in the kitchen, beyond the recipes provided. I look forward to trying many of the flavors of the book geared towards vegetables.
Recipes I’m excited to try: Baked Eggs with Spinach, Labneh, and Sumac, Potato and Spinach Kibbeh with Garlicky Mint Yogurt Sauce, and the recipe for Muhammara.
Get more information on Maureen’s blog, Rose Water & Orange Blossoms.
- 1 pint cherry or grape tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 to 3 tablespoons za’atar, to taste
- Slice tomatoes in half and place in a medium bowl. Add the olive oil, salt, and pepper, tossing until the tomatoes are coated. Place tomatoes, cut side up, on a baking tray lined with parchment paper. Sprinkle the tomatoes with za’atar.
- Turn the oven on to 275˚ and roast the tomatoes for 2 to 3 hours, depending on tomato size (Maureen makes a note that you do not have to preheat the oven.) Tomatoes are done when they are soft/tender and are just beginning to shrivel. Store with a drizzle of olive oil in an airtight container in the refrigerator for up to a week.