Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Tomato Sauce B: Heirloom tomatoes, poblano pepper, fresh thyme & garlic

by

 

I had the thyme and garlic cloves that I used to flavor some olive oil (that I used to cook fish with) remaining so I decided to not waste them and used them in this delicious sauce.

heirloom 2

Ingredients:

  • 3 to 4 large roasted heirloom tomatoes
  • 1/4 roasted large white onion
  • 1 roasted poblano pepper
  • 1 1/2 tablespoon of the fresh thyme and garlic cloves (the thyme leave removed from the sprigs and the garlic finely chopped)
  • salt and pepper to taste

Preheat oven to 350 and roast the tomatoes and onion for 30 to 35 minutes.  Char the poblano on the stove top and place in bag to steam so the skin is easy to remove.

Place all the ingredients into a blender and you have a great sauce

 

 

 

Tomato Sauce C: Heirloom Tomatoes, Mushrooms, Onions, Artichoke Hearts & Black Truffle Oil

by

heirloom 2

From these fresh tomatoes…to a yummy sauce

Heirloom Tomatoes, Mushrooms, Onions, Artichoke Hearts & Black Truffle Oil Tomato Sauce

Ingredients

  • 3 to 4 large roasted heirloom tomatoes – quartered
  • 6 cloves roasted garlic
  • 1/4 roasted white onion
  • 1/2 white onion – finely chopped
  • 2 cups of cremini mushrooms – finely chopped
  • 1 15 oz can artichoke hearts (packed in water)
  • 2 to 3 tablespoons olive oil + more for roasting the tomatoes, onion and garlic

Instructions

  1. Preheat oven to 350 degrees: on a roasting sheet place the tomatoes and onion, coat with olive oil, salt and pepper. Place the garlic cloves in aluminum foil with olive oil, salt and pepper and roast all for 30 to 35 minutes.
  2. In a blender combine the roasted tomatoes, garlic and onion and 1/2 of the artichoke hearts.
  3. In large skillet heat the olive oil, add the onion with a pinch of salt and saute for 2 minutes, add the mushroom and continue to cook for about 6 to 7 minutes. Add the tomato sauce from the blender and the remain artichoke hearts (cut into piece). Continue to cook on a med/low heat for about 10 minutes to combine all the flavors.
  4. After you top your pasta with this sauce drizzle a bit of Black Truffle Oil for an elegant touch.

Heirloom Tomatoes and Seafood Platter

by

This is a quick and light dinner for a hot summer night, weekend brunch or lunch. Tasty way to use up the fresh heirloom that are in abundance right now. As I don’t know how many you are feeding I am not going to tell you how much to buy and of course you can change up the fish to your favorites.

Heirloom Tomatoes and Seafood Platter

Ingredients

  • heirloom tomatoes (I used various colors because I thought it looked pretty)
  • fresh shrimp
  • halibut
  • salmon (left the skin on but that is your option)
  • lemons
  • salt and pepper
  • thyme, garlic flavored olive oil

Instructions

  1. Cut the tomatoes in slices.
  2. Season the fish with salt and pepper and cook in the flavored olive oil.
  3. Squeeze cooked fish with lemon.
  4. Add the fish to the platter of tomatoes, add some lemon slices and you are ready to serve.