What this blog is and what it isn't

This is a food blog with recipes and ideas for using the seasonal vegetables from your garden, friend's gardens and community supported agriculture shares (CSA). If you haven't checked out a CSA in your area, it is worth your time to check out what is available to you, and LOCAL HARVEST is a great place to start.

I am trying oh so hard to become a Forks over Knives type vegan, with no animal products of any kind and no added oil. I have given up meat, fish, dairy, eggs and most processed foods and am moving toward the goal of no oil. While you will find eggs, dairy and oil in my earlier recipes, the goal is not to use them anymore.

Some of my earlier recipes include dairy and eggs, but I am moving away from that, I am endeavoring to create delicious all vegan no fat added recipes.

Sunday, July 31, 2011

Roasted Cherry Tomatoes


Great way to use all of those cherry tomatoes that are coming in now as well as garlic and basil, all which are plentiful now!

3 pints cherry tomatoes, halved
10 basil leaves cut chiffonade
4 cloves garlic minced
1 or 2 Tbsp. olive oil

Preheat oven to 250F. Line roasting pan with foil. Put all ingredients in roasting pan and toss. Roast for 2 hours.

At this point you can toss the roasted tomatoes with hot pasta and serve immediately.
You could also mix the tomatoes with farfalle or other pasta add balsamic or red wine vinegar, chill and serve as a cold pasta salad.
The tomatoes could also be sealed in freezer bags, frozen, and thawed as needed to toss with pasta, salad or eaten as a snack.
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