Oven Dried Tomatoes

Serves: tomato halves, depends on starting quantity

Prep Time: 20 min

Cooking Time: about 3 hours

Total:  3 hours, 20 min

Ingredients

Roma tomatoes, as many as you like
salt and pepper (optional)

Directions

1. Wash and trip tops of tomatoes. I used about 25, producing 50 dried halves.
2. Slice tomato in half lengthwise, and using a teaspoon, scoop out the inside seeds and centre flesh.  Save flesh for making tomato sauce.
3. Place tomatoes, facing upwards on a parchment paper lined baking sheet and season with salt and pepper.
4. Bake in a preheated oven at 250F for 3 hours, or until tomatoes have dried.
5. Let cool. Store tomatoes in an air-tight bag and freeze for up to 3 months. Alternately, stuff tomatoes into a jar and drizzle with extra virgin olive oil. Keep refrigerated for up to 1 week.
6. Slice and use in salads, sandwiches and more!

Roasted Peppers with Balsamic and Garlic

Roasted peppers drizzled in olive oil and balsamic with a touch of fresh garlic are perfect for sandwiches or to eat with fresh bread.

Serves: about 2 cups

Prep Time: 10 min

Cooking Time: 10-15 min

Total:  25 min

Ingredients

4 red, orange or yellow bell peppers, washed
2 cloves fresh garlic, chopped
2 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar

Directions

1. Roast peppers either on a barbecue for 10 minutes, or broiled in the oven on a parchment paper lined baking sheet for 15 minutes.  The skin of the peppers should become fully blackened.
2. Let peppers cool on a plate.  To help remove the skin, you can also place peppers in a bag, so that they steam.
3. Remove skins and seeds from peppers and cut into long slices.
4. Place in a bowl with garlic, olive oil and balsamic vinegar.  Stir to combine.
5. Serve at room temperature with fresh bread, or as a topping in sandwiches.  Keep refrigerated.

Sliced Apple Tart with Apricot Jam

Serves: about 20 squares

Thanks to Lydia for this recipe!

Prep Time: 15 min

Cooking Time: 60 min

Total:  75 min

Ingredients

200 g butter, softened
2 cups flour
1/2 cup sugar
1/2 tsp. vanilla essence
7-8 apples, peeled and cored
1 lemon, juiced
2-3 tbsp. brown sugar
1/2 tsp. cinnamon
1/4 cup apricot jam
2-3 tbsp. hot water

Directions

1. In a large bowl, mix butter, flour, sugar and vanilla using a fork, until a crumbly mixture forms.  Transfer to a greased 8"x11" baking dish, spread evenly and then press to form a base.
2. Cut apples into quarters and toss with lemon juice until coated. Carefully make slices on the outer side of apples, so each slice remains attached to the larger quarter slice.
3. Press sliced apple quarters into the base and then sprinkle liberally with brown sugar that has been mixed with cinnamon.
4. Bake in a preheated oven at 350F for about 1 hour.
5. Remove from oven and spoon jam that has been thinned with hot water over the apples and the base.
6. Let cool and cut into squares.  Serve at room temperature, and store covered with plastic wrap for 3-4 days.

Apple Sauce

Pureed apple sauce

Serves: about 3 cups

Prep Time: 8-10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

6 apples, peeled, cored and chopped
2-3 tbsp. sugar
1/2 cup water
1 tsp. ground cinnamon

Directions

1. Combine apples, sugar, water and cinnamon in a pot, and cook, covered for 20 minutes.
2. Puree apples or or leave chunky.
3. Keep refrigerated or freeze for later.
4. If you make pureed apple sauce without the sugar or cinnamon, it can be used as a substitute for oil while baking.

Adapted from inthewabe.wordpress.com

Grated Apple Tart

Serves: two 9-inch tarts, freezes well.

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min

Ingredients

5-6 large apples, peeled and grated
1 tsp. cinnamon
2 eggs
1 cup flour
1 cup sugar, plus 3-4 tbsp.
1/3 cup oil
1/2 cup unsweetened applesauce
2 tsp. baking powder
1 tsp. vanilla
salt

Directions

1. Fill two greased 9 inch, deep baking dishes, about 3/4 full, with grated apples.  Combine cinnamon and 3-4 tbsp. sugar in a small bowl, and sprinkle some of the mixture over the apples.
2. In another large bowl, beat eggs with a hand mixer, and add flour, sugar, oil, applesauce, baking powder, vanilla and salt until a thick batter forms.
3. Pour batter over grated apples and sprinkle some more cinnamon sugar over top.
4. Bake in a preheated oven at 350 F for 30 minutes.
5. Serve warm or at room temperature.

Spanish Tomato Spread

Thanks Steve for this recipe!

Serves: 2 cups

Prep Time: 15 min

Cooking Time: 60 min

Total:  75 min

Ingredients

8-10 Roma tomatoes, stem removed and chopped
2 medium onions, finely chopped
2-3 cloves garlic
3-5 tbsp. extra virgin olive oil
salt and pepper

Directions

1. In a large pot, heat oil.  Saute onions and garlic for 1-2 minutes, then add tomatoes, salt and pepper.  Stir to combine.
2. Simmer uncovered on medium heat for about 60 minutes, stirring every 8-10 minutes.  As the mixture reduces by about half the liquid, a thicker sauce will form.  When this occurs, set heat to low and stir more frequently to avoid burning.
3. Serve with fresh or toasted bread slices or pita.

Red Pepper Soup

A wonderful bright bowl of red pepper soup makes a delicious start to a meal.

Serves: 12, freezes well

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min

Ingredients

8 red peppers, seeds removed and chopped 
3 carrots, peeled and sliced
3 medium onions, peeled and copped
1 ripe pear, chopped
1 clove garlic, peeled and sliced
1 tbsp. oil
4 tbsp. butter
1 litre vegetable stock
1 tsp. dried crushed chilies
1/2 tsp. cayenne pepper
salt and pepper

Directions

1. Heat oil and butter in a large pot.  Saute onion, garlic, carrots, peppers and pear.
2. Add stock and spices, and boil for 30 minutes.
3. Let cool, then puree using an a food processor, until a smooth consistency is reached.
4. Store in the fridge, or freeze meal-sized portions.
5. Serve warm, garnished with sliced green onions and tarragon, or a spoon of sour cream.

Mango Lassi

Serves: 4-6, depending on size

Prep Time: 5-6 min

Cooking Time: 0 min

Total:  6 min

Ingredients

2 cups  frozen or fresh mango chunks
1 1/2 cups plain yogurt
2-3 tbsp. sugar, to taste
1 tsp. ground cardamom
1/2 cup milk (or more)

Directions

1. In a blender add mango, yogurt, sugar and cardamom.  Blend until pureed, adding milk to thin if needed.
2. Serve immediately, or keep refrigerated for up to 3 hours.