Tag Archives: oven roasted

Oven Roasted Vegetables with Garlic and Rosemary

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Another recap of a delicious Thanksgiving side dish. 

Ingredients:

6 parsnips, peeled

1 pound carrots, peeled

6 shallots, peeled, cut in half

2 medium sized red onions, cut into wedges

3 tbsp chopped rosemary

3 tbsp chopped thyme

2 tbs butter

Salt and freshly ground pepper

2 tablespoons extra virgin olive oil

Method:

Preheat oven to 400 degrees. Mix the first seven ingredients in a large bowl tossing with oil and butter.  Roasted vegetables until golden and tender, stirring occasionally.  About 1 hour and 20 minutes.  Season with salt and pepper. 

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Slow Oven Roasted Tomatoes

Everybody say Summer!

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The dog days of summer may be dwindling down but that doesn’t mean the flow of tomatoes coming from the garden has ceased.  Piles and piles land on my kitchen table each afternoon begging to be chopped, diced, cooked, and eaten.  Some tomatoes are perfect, ready to be sliced and consumed immediately.  Yet, like so many tomato growers know, some can be a little well….iffy.  Yellow spots, bumps and bruises may not always be appetizing. Yet, don’t fret, I have the perfect recipe for these “not so nice” tomatoes.

Gather together and wash a group of sub par tomatoes.  Don’t laugh at them, they can be sensitive about being ugly.

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Now chop them up so they are nice and pretty…

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If you’re lucky enough to have fresh herbs in the garden, pick some oregano, thyme, and basil and chop them up finely.  If not, dried ingredients will work fine.

ImageOh summer don’t go away.  Next, drizzle the tomatoes with salt and pepper, 1/2 cup of olive oil and 1/4 cup of balsamic vinegar.  Crush 2 cloves of garlic and add to pot. Toss the fresh herbs into the mixture and mix well. Image

Place tomatoes in a ceramic dish and bake for 1 hour and 45 minutes at 400 degrees.  Serve with bread.

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Ingredients

Fresh Garden Tomatoes

Basil

Thyme 

Oregano

2 cloves garlic

Salt and Pepper

1/2 cup Olive Oil

1/4 cup Balsamic Vinegar  

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