Potato Pie with Roasted Tomato Sauce and Peaches

The combination of tomatoes and peaches is already a winner, and neutral potatoes hold form to make a pie. Serve alongside a simple salad for a light summer lunch.

Potato Pie2

Potato Pie with Roasted Tomato Sauce and Peaches

1 tablespoon extra-virgin olive oil
3 to 4 medium-sized red potatoes, cut into thin slices
6 Roma (plum) tomatoes
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste
4 1/2 tablespoons tomato paste
3 cloves garlic, minced
1 small handful fresh basil
1 tablespoon packed fresh oregano leaves
2 teaspoons agave nectar
2 peaches, cut into thin slices

Preheat the oven to 375F. Lightly oil a 9-inch glass pie plate and evenly distribute the potato slices, covering the bottom and a little up the sides. Ensure there are two layers and no holes. Bake for about 15 minutes, until the potatoes are softened.

Meanwhile, slice the tomatoes in half and season with salt and pepper. Transfer the tomatoes to a baking sheet and, when potatoes are finished, increase the oven temperature to 425F. Bake the tomatoes for 20 minutes.

When tomatoes are finished, put them in your food processor with the tomato paste, garlic, basil, oregano, and agave nectar. Process until almost smooth. Scrape the mixture into a saucepan. Turn to medium heat and cook until thickened, about 4 minutes.

Spread the sauce on the potatoes (you’ll only use about half… use the other half as a dipping sauce for roasted potatoes… trust me). Top with the sliced peaches.

Bake for 20 minutes, until the peaches are softened and starting to caramelize. Let stand 10 minutes before cutting and serving, or serve at room temperature.

Potato Pie


Stovetop “Baked” Beans with Peaches

The addition of sweet, local peaches in these homestyle baked beans makes for a comforting dish that everyone will love. Add a few shakes of cayenne pepper for an unbeatable mix of spicy sweetness.


Stovetop 'Baked' Beans with Peaches

1 tablespoon extra-virgin olive oil
2 medium onions, chopped
3 cloves garlic, finely chopped
4 cups cooked navy beans (see Note)
1 1/2 cups water
1 (156mL) can tomato paste
2 tablespoons pure maple syrup, preferably amber
2 tablespoons prepared yellow mustard
1 1/2 tablespoons wheat-free tamari
5 fresh medium peaches, stoned and cut into small chunks
Sea salt, to taste
Fresh parsley, for garnish
2 to 4 green onions, chopped, for garnish

Heat the olive oil in a large saucepan. Add the onions and cook until softened, about 5 minutes. Stir in garlic and let cook until fragrant, about 1 minute. Mix in the navy beans. Add the water, tomato paste, maple syrup, mustard and tamari to the bean mixture, stirring until well combined. Mix in peaches and bring to a boil, then reduce to a simmer for 30 minutes, stirring often.

Check the seasonings, adding salt to taste. You don’t want to add the salt too early—the beans will toughen. Continue to simmer for an additional 25 to 45 minutes, until reduced and flavours have come together.

Note: Cooking the beans from scratch—as opposed to using canned—will give you the best flavor. If you are using canned beans, lower the cooking time by at least 20 minutes, as the beans will become mushy. You may also need to add less tamari and salt if the beans are already salted.

Peachy Wine Spritzer Pops

Essentially, you can pour anything into a mold and chill it to popsicle perfection. Pureed fruit? Sure. Pudding? Definitely.  Your morning smoothie? Why not? Heck, you could even make ‘em savory and pour in a tomato-basil gazpacho. Here, these adults-only ‘sicles have a hint of bubbles, a splash of wine, and juicy peaches, giving you refreshing and sweet alternative for that hot afternoon sun.

peach white wine spritzer pops

Peachy Wine Spritzer Pops

1 cup white wine, preferably something slightly sweet
1/4 cup club soda
2 ripe peaches, cut into chunks
Pinch salt
Agave nectar to taste

Put the wine, club soda, peaches, and salt in a food processor or blender. Process until combined, leaving small pieces of peaches throughout the mixture for some texture.  Add the agave nectar to taste, depending on the sweetness of the peaches.

Divide the mixture into the molds and freeze until solid. Unmold and serve. Store extras in a sealable container or plastic bag in the freezer.

Choose a wine that you enjoy the taste of, since it will be prominent in the flavor of the pops. For a list of vegan wines, check out barnivore.com. I’m partial to local Niagara wines, but of course, get what you love.