Her seemingly perfect life not only includes being a beautiful movie star, a style guru, a singer and a cookbook author but having a wonderful bond with her late father. No humongous shrink bills for Gwyneth--unless she has a problem with her mother.
Her mostly healthy cookbook is filled with pretty photos of food and, of course, Gwyneth. There are photos of her stunning children, too. But oddly, none of her rock star husband, Coldplay frontman Chris Martin. In fact, she doesn't even mention him in the book. Hmmm.
So far, I've only tried one of her recipes: Slow-roasted Tomatoes.
This is my kind of recipe. The hardest part is turning on the oven. I'm not kidding. If you have a ton of tomatoes left that you picked from your garden and don't know what to do with all of them, try this recipe.
After roasting the tomatoes, they pack a really powerful intense tomato taste similar to the sun-dried tomatoes you can find at Trader Joe's.
I've already tried the roasted tomatoes in a veggie pasta sauce and in an omelette, and they really kicked each dish up a notch. Note: This is a good recipe to try on a frigid day. Your oven will be on for hours. And hours. And hours.
Gwyneth's Slow-Roasted Tomatoes
Preheat the oven to 275.
Cut the tomatoes in half horizontally, rub with a tiny bit of olive oil and a pinch of salt. Bake seed side up for 3-5 hours or until they look nearly sun-dried. The edges will be caramelized and the moisture will be almost entirely evaporated.
Note: I had to bake my tomatoes for about 5 hours. Also, Gwyneth suggestions storing the roasted tomatoes in the refrigerator in an airtight container with a bit of olive oil. I put them in the freezer. I've been taking them out as I need them.