Yippity doo dah, it’s 32 degrees in Ottawa today and, just like Kelsey, I am feeling barbeque season hard. Just let me quickly shave my legs and paint my toenails before I go outside though, mmk? Us Ottawans honestly didn’t know if summer was going to show up this year or not, so I’m a little behind on my warm weather preparations.
With the warm sunny vibes comes warm sunny produce, and I personally am all the way excited for cherry tomatoes to taste fully tomato-y again (rather than like cardboard…*sigh* Canadian winters). A and I have signed up for a CSA from the friendliest looking farm. These tomatoes are not from there, but they certainly reminded me of what I have to look forward to starting in June, i.e. buckets full of non-cardboard tomatoes! We also finally moved our basil plant from the living room to the porch, so it feels like a big day.
Roasting is something I think tomatoes don’t get the chance to experience enough, probably because they taste so good right off the vine. But you know what else tastes super? Roasted tomatoes. They are supremely tomato-y, tomatoes on steroids even. Throwing them into a lil salad like this makes for the *perfect* summery side, really a pizza disguised as a salad, due to the parmesan, basil, and lemon combination. But who are you? The salad police?
I have been making a variation of this wild rice roasted tomato salad for a couple months now with whatever produce needs to be depleted in the fridge (so far just zucchinis or tomatoes, but peppers would be good too), mainly as a side for veggie burgs. It’s on the menu for tomorrow because all-of-a-sudden I am a hockey fan and feel the need to watch the game at a bar tonight with the rest of Ottawa and a burger and a cold one. If you were wondering, yes I am betraying my roots and 100% cheering for the Senators. What a time to be alive!
You can eat now!
PS: Check out our feature on the CBC!!
- 1/2 cup wild rice
- About 2 cups cherry tomatos, halved
- 1 tbsp olive oil
- Salt + Pepper to taste
- Handful of pumpkin seeds
- 4 large leaves of basil, minced
- 1/4 cup freshly grated parmesan cheese
- Juice of half a lemon
- 1 tsp lemon zest
- Preheat oven to 400 degrees Fahrenheit.
- Cook the wild rice according to the directions on the package.*
- While the rice is cooking, roast the tomatoes. Toss generously in olive oil, salt, and pepper. Spread out evenly on a pan and watch them sizzle in the oven for 20-25 minutes.
- When rice and tomatoes are done, combine them with the rest of the ingredients and toss.
- Enjoy immediately or chilled!
- *For me, this only took 30 minutes.