Tag: summer

Potato Pie with Roasted Tomato Sauce and Peaches

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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

Fruit-Infused Ratatouille

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This is perfect to mix and match your favourite vegetables minced if you don’t have all of these on hand. The sweetness of the fruit complements the fresh herbs and abundance of veggies. Serve over polenta, pasta, or as a side dish.

Ratatouille

Fruit-Infused Ratatouille

1 tablespoon extra-virgin olive oil
2 red bell peppers, chopped
1 large zucchini, chopped
1 medium eggplant, chopped
1 green bell pepper, chopped
1 medium yellow onion, chopped
2 large cloves garlic, chopped
3 field tomatoes, chopped
3 nectarines, pitted and chopped
3 peaches, pitted and chopped
1 small handful fresh basil, minced
1 tablespoon minced oregano
1 tablespoon tomato paste
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste

Heat oil in a large skillet over medium heat. Add peppers, zucchini, eggplant, and onion, sautéing until tender, about 10 minutes. Add garlic, stirring until fragrant.

Add tomatoes, nectarines, and peaches, and let cook about 8 more minutes, stirring frequently. Stir in basil and oregano, then mix in tomato paste. Reduce heat, and let simmer until thickened.

Season with salt and pepper to taste.

Zucchini, Herb, and Roasted Tomato Salad

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Fresh oregano, thyme and basil highlight this brightly coloured salad that delivers garden freshness into a single dish. Add a few cups of cooked cannellini beans and serve atop greens for a light lunch.

zucchini-salad

Zucchini and Summer Squash Salad with Fresh Herbs and Roasted Tomatoes

2 tablespoons extra-virgin olive oil, divided
8 medium tomatoes, cut in half (use any variety, as long as you love it)
3 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
2 medium zucchini, sliced into strips with a vegetable peeler*
2 medium summer squash, sliced into strips with a vegetable peeler*
2 shallots, minced
3 tablespoons fresh basil, finely chopped
3 tablespoons fresh oregano, finely chopped
3 tablespoons fresh thyme, finely chopped
3 tablespoons pine nuts, toasted**
Sea salt to taste
Fresh ground pepper to taste

Preheat oven to 400 degrees F. Toss the tomatoes with 1 tablespoon (15mL) olive oil and garlic. Spread onto a baking sheet and sprinkle with dried basil, oregano and thyme. Roast in oven until the tomatoes are tender and start to shrink, about 40 minutes. Remove from oven and let come to room temperature.

When the tomatoes finished cooling, toss the zucchini, squash and shallots with remaining 1 tablespoon olive oil. Add the fresh basil, oregano and thyme. Toss with tomatoes and pine nuts, then season to taste. Serve at room temperature.

*When peeling the zucchini, peel only the outer edges, until you get to the seeds. The middle of the zucchini and squash won’t peel well. Reserve for other uses.

**To toast pine nuts, heat a dry skillet over medium-high heat. Add pine nuts, stirring frequently, until they start to brown and are fragrant, about 7 to 8 minutes. Remove from the heat and transfer to a small dish to cool.