Ingredients:
- 6 medium-sized tomatoes
- 5 garlic cloves
- a handful of thyme
- balsamic vinegar (according to taste)
- olive oil (according to taste)
- 100g brown sugar
Process:
Heat an oven to 150C. Halve the tomatoes widthways and place, cut-side up, in a roasting pan. Sprinkle the brown sugar over the tomatoes and let stand for a couple of minutes. Peel the garlic cloves and slice into thin pieces. Put a couple of pieces on each tomato, season and scatter over with some thyme leaves. Sprinkle each with balsamic vinegar and finally with olive oil. Bake for 2-3 hrs (or) until soft and slightly shrivelled. Remove and cool.
Enjoy! This is delicious and good with locally grown tomatoes (hence the dish is best made when tomatoes are in season near you) that have a lot of flavour and the sugar really brings it out.
Extra:
If you are allergic to vinegar, replace it with a great deal of lemon juice, again you need to add this according to your own taste, and even if it tastes a bit differently its just as delicious!
ingredients
- 1 tablespoon sunflower oil
- 1 medium yellow onion, diced
- 1 cup shredded carrots
- 1-2 jalapeño peppers, stemmed, seeded, and minced
- 3 garlic cloves, minced
- ½ cup bulgur, rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
- 1 ½ cups tomato sauce
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 ½ (15-ounce) cans black beans, drained and rinsed
- 1 ½ teaspoons kosher salt, or to taste
- Chopped fresh cilantro
preparation
1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.
Green Love Salad | via The Rawsome Vegan Life
- ¼ cup cherry tomatoes
- ¼ cucumber
- ½ cup mushrooms
- 4 tb olives
- ¼ red onion
- 5 figs
- 1 handful of fresh herbs like basil, oregano, cilantro, lemon balm, rosemary, etc.
- 5 cups or more of fresh, organic greens like lettuce and spinach
- chop up the tomatoes, cucumber, mushrooms, olives, onion, figs and herbs to your liking. set aside.
- in a big bowl, pour a little balsamic vinegar and olive oil on the greens and mix them up with your hands, coating them all with the dressing. throw on the chopped goodies and enjoy!
- this is best enjoyed outside on a sunny day, right beside your garden.
i usually add hemp seeds and sometimes salt and pepper.
oh! and avocado.
West African Vegetable Stew
1 tablespoon vegetable oil
2 large onions, sliced (about 2 cups)
2 cloves garlic, minced
1 pound sweet potatoes, peeled, cut in half lengthwise and cut into ¼-inch slices
1 large tomato, coarsely chopped (about 2 cups)
½ cup raisins
½ teaspoon ground cinnamon
½ teaspoon crushed red pepper
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
½ cup water
1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
4 coarsely chopped fresh spinach leaves
Hot cooked rice or couscous
Recipe Steps
1) Heat the oil in a 12-inch skillet over medium heat. Add the onion and garlic and cook until the onion is tender
2) Add the potatoes and tomatoes to the skillet and cook for 5 minutes. Stir in the raisins, cinnamon, red pepper, broth and water and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
3) Stir in the chickpeas and spinach and cook until the spinach is wilted. Serve with the rice, if desired.
~Vampire Blood Tomato Soup~
Ingredients
3 tablespoons olive oil
½ fennel bulb, chopped, about 2 1/2 cups
½ large onion, chopped, about 1 cup
4 cloves garlic, smashed
1 1/4 teaspoons kosher salt
1 teaspoon fennel seed
1/8 to ¼ teaspoon crushed red pepper flakes, optional
1 (28-ounce) can plum tomatoes, preferably San Marzano
2 cups homemade vegetable broth or low-sodium canned
2 cups tomato juice
6 basil leaves, torn
1 tablespoon fresh lemon juice
Fresh ground black pepper, to tasteDirections
- Heat olive oil in a medium sauce pot over medium-high heat.
- Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes.
- Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.
- Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.
- Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve.