{ Slow-Roasted Tomatoes }

3 lb firm, ripe plum tomatoes (20-24), trimmed and halved lengthwise
2 Tbsp minced garlic
2 tsp finely chopped fresh thyme
2 Tbsp olive oil (preferably extra virgin)
1 tsp kosher salt
1/4 tsp freshly ground black pepper

1. Preheat oven to 250°F.

2. Line 2 large baking sheets with parchment. Place tomatoes cut-side up on pans.

3. Sprinkle garlic and thyme on each and drizzle with oil, spreading over surface with fingertips. Season with salt and pepper and roast 4 to 5 hours until dried but still moist.

4. Refrigerate leftovers in airtight container up to a week.

Serves 8 (4 cups total)

Would you like to use this recipe on your web site? E-mail Lia for licensing information.

print this recipe

{ Tomato and Goat Cheese Manicotti }

8 oz lasagna noodles (8 noodles)
2 c 1% cottage cheese
2 cloves garlic, minced
1/4 c julienned basil leaves
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
2 c Slow-Roasted Tomatoes, chopped
2/3 c low-sodium chicken broth
2 oz soft goat cheese, divided

1. Preheat oven to 375°F. Bring large pot of salted water to a boil. Add noodles and cook, stirring, 6 minutes. Drain in single layer on towel.

2. Whisk together cottage cheese, garlic, basil, salt, and pepper in small bowl.

3. Combine tomatoes, broth, and half of the goat cheese in medium saucepan. Bring to a boil over medium heat.

4. Coat small baking dish with cooking spray. Spread 1 4 cup of the tomato sauce on bottom. Spread 1/4 cup of the cottage cheese mixture onto one noodle, leaving 1" margin on one end. Roll up pasta from other end. Place seam-side down in dish. Repeat with remaining noodles.

5. Pour remaining sauce over top (cover all surfaces), and dot with remaining 1 ounce goat cheese. Cover with foil and bake 20 minutes.

Serves 8

Would you like to use this recipe on your web site? E-mail Lia for licensing information.

print this recipe

{ Grilled Halibut with Roasted-Tomato Tapenade }

1/2 c Slow-Roasted Tomatoes, chopped
3 kalamata olives, pitted and finely chopped
1 Tbsp drained capers, finely chopped
1 Tbsp finely chopped red onion
1 tsp red wine vinegar
1 lb halibut
11/2 tsp olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

1. Make tapenade: Combine tomatoes, olives, capers, onion, and vinegar in small bowl. Set aside.

2. Preheat grill to medium. Brush halibut with oil to lightly coat, and season with salt and pepper. Grill 6 to 10 minutes, turning once, or until center of fish is just opaque.

3. Spoon tapenade over top of fish.

Serves 4

Would you like to use this recipe on your web site? E-mail Lia for licensing information.

print this recipe