Let's Dish With Linda Lou

Where You Taste The Love

Candied Grape Tomatoes

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My Candied Grape Tomatoes are so delicious. They’re great in salads, a garnish for soups, over chicken or steak. even a nice piece of halibut. These little jewels are a staple in my frig and so easy to make.

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8-ounce Jelly Jar

Olive Oil

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Candied Tomatoes

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Prep Time: 5 minutes
Cooking Time: 2 1/2 hours
Total Time: 2 hours 35 minutes
Yields: 16 ounces
Equipment: 1 rimmed baking sheet pan, 2 (8-ounce) jelly jars, large mixing bowl
Shelf life: 7 days

2 pints of halved grape tomatoes
1/4 cup of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon extra-fine sugar

Preheat oven to 300-degrees F.

Start by halving grape tomatoes. In a large mixing bowl add the halved tomatoes, olive oil, Kosher salt, and black pepper. Spread the grape tomatoes out into one even layer on a rimmed baking sheet pan. Slow-roast the tomatoes for 2 1/2 hours. Once out of the oven and still hot, sprinkle extra-fine sugar over the top, gently toss to coat. Allow the Candied Grape Tomatoes to cool completely before placing them into tightly sealed jelly jars and right into the refrigerator. These sweet little gems will be ready whenever you need them.

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Boneless Pork Loin Three Ways





Above are pictures of three finished dishes using the same piece of pork loin.

When I shop for a center-cut boneless pork loin, I look for one that weighs around 3 pounds. They normally come with a layer of fat on the top, which adds lots of flavor to your recipe. I do however like to trim the fat cap and any silver skin off because it’s tough to eat. Other than that, it was a beautiful cut of meat.

I knew Steve and I wouldn’t be able to eat all that pork so my plan was to make it into 3 completely different dishes from the same boneless pork loin.

On the first day, I made a spice rub using ground fennel, garlic, rosemary, and lemon zest for the outside of the pork loin. After searing off all sides of the pork, I transferred the pan to the oven to finish cooking. I served the pan-roasted pork over a cranberry and pineapple farro drizzled with a delicious pork gravy made with the drippings from the pan. This is my Fennel And Garlic Roasted  Pork Loin.

The second day I made a pasta dish that included the leftover roasted pork, tomatoes, and asparagus, called Fennel And Garlic Roasted Pork With Asparagus And Penne.

On the third day, I turned the pork into an Asian inspired dish. A Quick Orange Glaze Pork Stir-Fry.

So basically, three weeknight meals using the same piece of pork but creating three totally different dishes. You never want to feel like you’re eating the same meal night after night.

Roasted Pork Loin With Fennel And Garlic

Farro With Cranberries, Pineapple, And Pistachios

Fennel And Garlic Roasted Pork With Asparagus And Penne

Quick Orange Glazed Pork Stir-Fry

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Caponata Chili


Changing a classic recipe by adding new and interesting ingredients. This is my Caponata Chili.

Caponata Chili

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