Pollo a la Gato

I've been experimenting with new ways to use roasted tomatoes (thanks to the fabulous yield of tomatoes from family and friends, since my garden didn't quite take off due to the timing of our recent move).  I came up with this idea since I wanted to incorporate some of the chicken from the freezer along with the tomatoes and some cilantro I picked up at the farmer's market earlier this week. So, here goes!

First, you roast the tomatoes:

Preheat your oven to 200F for cherry tomatoes, 350F for medium and large tomatoes.

Cut the tomatoes in half, removing any bad spots and the tops.  For this recipe, I used local yellow tomatoes (they have a little more of a tart flavor), but you can use any tomato for this.

Place the tomatoes on the skin-side on a nonstick baking sheet or pizza pan.  Drizzle with olive oil and sprinkle on some salt.  Add some fresh garlic (peeled and sliced) on top of the tomatoes to allow the flavor to bake in.  You can also sprinkle on some seasonings like oregano, cayenne pepper powder, etc. depending on your tastes.

For medium/large tomatoes, cook for about 30 minutes (longer for super-large varieties - you want them nice and roasted through).

After roasting, you will put the tomatoes into a blender or food chopper and chop until you're happy with the consistency.  It can be as chunky or smooth as you like.

Place your chicken in your crock pot and pour on the tomatoes.

Add a few sprigs of fresh cilantro, the juice of 2-3 limes, and some sliced green onions.  Salt to taste. 

Stew in the crockpot on low for 6-8 hours or on high for 2-4 hours.  

Serve over rice.  Accompany with margaritas.

Enjoy!

Easy crock pot roast

This is one of those dishes you can throw in early in the morning and have for dinner.  Sometimes I let it cook on low overnight for extra tender meat and a thicker broth.  It's also great for leftovers!  You can make po'boys with it, if you like.

CAT'S EASY CROCKPOT ROAST

2-3 lb. beef roast (choose the cut you like best)
2 zucchini
2 yellow squash
2 bell peppers
1 medium onion
1 lb. mushrooms (I prefer "baby bellas", but it's whatever)
1-1.5 lbs. potatoes
2 15 oz. cans of beef broth
Crushed red pepper
Tabasco
Tony's Creole Seasoning

1.  Put your beef in the crock pot.  Add a dash of the red pepper, a few drops of Tabasco, and a shake of Tony's.
2.  Slice your veggies.  If the pot doesn't look full enough, add more potatoes!
3.  Add the veggies to the pot, then add the broth.  Add seasoning to taste.
4.  Set crock pot to "low" and leave for at least 6 hours.

Yield:  About 10 servings

Prep time:  15 minutes   Cook time:  > 6 hours

Variations and notes:
You can cook the roast on high for a shorter time, but I've found that the meat isn't as tender when you go that route.
Seasoning can be easily experimented with.  I tend to cook with lots of Cajun and Creole seasonings, but for those not too big on the spicy food, there are plenty of other spice combinations to try.  Rosemary is a favorite alternative of mine.
Vegetables can also vary.  Experiment with what's in season and with different combinations.