Tag Archives: No D Day

It’s No-D-Day again! Time for a recipe.


The idea for No D Day comes from George Simmons of Ninjabetic fame. It’s his way to get us to focus on the parts of our lives that aren’t wrapped up in glucose checks, boluses and basals, and carb counting, if only for one day. Today, many of us will try to post something that doesn’t really relate to diabetes. And that’s the last time I’m going to mention that word today. Interested in writing your own Non-D piece? Once it’s complete, be sure to add your link HERE so everyone will see it.

Okay, on to the recipe…

I love to cook. But I can’t take credit for this recipe. It’s an invention of my wife’s, and it doesn’t really have any measurements. So I can’t make it too easy for you. But it really is pretty simple.

First, start with some fresh cherry tomatoes. The fresher the better. The ones you see here came from my garden. If you’re getting the ones you see under plastic in the grocery store, you’ll probably have to work with them a bit to get the same consistency at the end.

You’ll want to roast the tomatoes. Preheat your oven to 350 degrees. Place the tomatoes on a cookie sheet and cover them with olive oil, a little salt and pepper, and oregano. If you’re working with the grocery store tomatoes, take a sharp knife and put a little hole in each tomato so they’ll roast and release their juices little easier. After looking at the photo again, I think Maureen also sprinkled a little mozzarella cheese in there when I wasn’t looking.

Put them in the oven and let them roast for 15-20 minutes. Then take them out, toss them around with a spatula to make sure everything is mixed together well, and if you think they’re done, they’re done. If not, put them in for five more minutes and check again. Once the tomatoes are done, put them in a bowl (or something you can get them out of with a spoon) and chop some fresh basil on top. But be sure to get all of the goodness from the olive oil, the tomato juice, and everything else from the bottom of the cookie sheet into your container. At this point, it’s hard to keep your mitts off of everything. Your house will smell sooooo good.

For the presentation, we also toasted a rustic bread (bread, I know, right?– must remember: No D Day). With the oven still at 350 degrees, we coated the bread with olive oil and a light coating of celery salt and garlic powder. Then we put them in to toast. If you don’t want the bread, just find something that will work for you. Even rice cakes would be okay here. If you have to live with celiac (still no D-word… crafty, eh?), I’m thinking the Udi’s bread would be great with this.

Once complete, we served it up with some goat cheese. So imagine a layer of goat cheese underneath the tart, almost sweet taste of roasted cherry tomatoes. In our house, this was a recipe that will go down in history.

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