Slow Roasted Tomatoes

I received an email from Elmridge Farm last week indicating that they had an overabundance of tomatoes all ready at the same time, thanks to Hurricane Dorian. I placed an order for 25 lbs of field tomatoes, unsure of exactly what that would look like prior to walking down to the Halifax Seaport Market. It turns out that 25 lbs of tomatoes are A LOT of tomatoes! We managed to sort out how to get them all home (reusable bag + space left in our grocery cart) and then I was left with the question of what to do with all of this tomato abundance. We put a selection of tomatoes aside to use this week in addition to slow-roasting 10 pounds of them. One batch of the recipe below fits comfortably in a quart size mason jar for easy storage in the fridge or freezer. These tomatoes are delicious…

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Braised Red Cabbage

When it comes to holiday meals, I have always enjoyed side dishes far more than the main protein on offer. This is a very good thing, now that we are following a primarily plant-based diet! I absolutely love the blend of sweet and savoury in this dish. Garlic helps ground the sweetness of the apples and cinnamon adds a bit of extra sweetness without a whole lot of extra sugar. I have found that adding a bit of maple syrup at the end of the cooking time on the onions and the garlic helps caramelize them nicely. I have used smoked salt in this recipe, but plain sea salt would be delicious also. This dish also has the added benefit of being inexpensive to prepare. Everything I have used (save perhaps the smoked salt) can be easily sourced at your local market, and cabbage definitely ranks as one of the…

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