Tag Archives: Tomatoes

Tomato Basil Jam

I love the intense flavor of jams. No matter if they are sweet or savory, the flavors are intensified due to the reduction. This Tomato Basil Jam is no exception. It is thick and full of tomato flavor and only 4 ingredients! The secret is the oven roasting. Slather it on cooked meat, vegetables, or crackers to bump up the flavor of anything!

Tomato Basil Jam (4 Ingredients)

4 Ingredient Tomato Basil Jam

 

Tomato Basil Jam

Ingredients:

3 Large Organic Tomatoes

1/3 Cup Garlic Infused Olive Oil

1 Teaspoon Himalayan Pink Salt or Sea Salt

2 Tablespoons Chopped Fresh Basil

Preheat your oven to 375º degrees. Slice the tomatoes about a half inch thick. Toss with 1 Tablespoon of Garlic Olive Oil and sprinkle with salt. Place them in a single layer on two parchment lined baking sheets. Roast in the oven for 50 minutes until the tomatoes are starting to brown and caramelize.

Remove the pans from the oven and cool ten minutes. Place the tomatoes and the remaining 1/4 cup of garlic olive oil into a food processor. Add the fresh basil. Pulse until you get a smooth consistency.

This flavorful savory jam is full of healthy fat, lycopene from the tomatoes and delicious fresh basil. What’s not to love about this healthy spread!

Eat Your Nutrients!

Eat Your Nutrients!

 

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Bacon, Tomato and Basil Spaghetti Squash Casserole

This is the perfect casserole for late Summer! Tomato, Basil and Spaghetti Squash are abundant locally, and this casserole is not only scrumptious, it is beautiful! The texture is soft and fluffy similar to a souffle or a delicate quiche, and the crumb topping adds just the right finishing touch.

Spagehtti Squash Casserole 6

I love all the vegetables incorporated in this casserole. Spaghetti Squash, unlike other winter squashes, has a very mild flavor and is light in color with Vitamin B-6 and Vitamin C, plus every essential mineral is found in spaghetti squash in trace amounts. Isn’t that cool?

Most people know that Tomatoes are a great source of lycopene. They also have excellent amounts of Vitamin C , Biotin and VItamin K included in their nutritional value.  Take advantage of them while they are at their peak and very nutrient rich.

Scallions are an excellent source of Vitamin K. One cup of scallions contains 259% of the RDA of this vitamin.  Holy Smokes! They also may help prevent cancer like other alliums such as garlic and onions.  See this article by The Huffington Post.

I incorporate herbs whenever I can into what I am eating for all their various health benefits and the flavor they add. Basil adds a sweetness to this dish that I love.

Let’s start cooking!

Bacon, Tomato and Basil Spaghetti Squash Casserole

To pre-cook the spaghetti squash, preheat your oven to 350º degrees F. Cut your spaghetti squash in half lengthwise and remove the seeds with a large spoon. Fill a large casserole pan with an inch of water and place the squash cut side down after lightly seasoning it with salt and pepper. Bake for one hour until a knife inserted in the squash slides through easily. Flip the squash over cut side up to cool. Then, take a fork and remove the squash into spaghetti-like noodles from the skin. At this point you can refrigerate the squash and make the casserole later, or move on to making the casserole.

To Make the Casserole:

Preheat your oven to 400º degrees F. Line a 10 inch round spring form pan with parchment paper after greasing it with coconut oil and set aside.

Ingredients for filling:

1 Medium Spaghetti Squash (approximately 4 cups cooked)

1 Egg

4 Strips of Bacon, cooked and chopped (omit if making it meatless)

1/2 Cup Superfine Almond Flour

1/4 Cup Good Quality Mayo (I used Primal Kitchen Avocado Oil Mayo)

2 Scallions, Sliced

1/4 Cup Fresh Basil (or 1 Tablespoon Dried if you don’t have fresh)

1 1/2 Teaspoon Himalayan Pink or Sea Salt

1 Teaspoon Black Pepper

Pulse all the ingredients except the bacon in a food processor until smooth and incorporated. Fold in the bacon.

Pour the filling into the prepared dish.

Ready to Bake

For the Topping:

Ingredients:

1 Large or 2 Medium, Ripe Tomatoes (sliced in half and then thinly sliced into half moons

2 Sliced Scallions

2 Tablespoons of Fresh Basil (or 1 tsp. dried)

1/2 Cup Superfine Almond Flour

2 Tablespoons of Coconut Oil

1 Teaspoon of Himalayan Pink or Sea Salt

1/2 Teaspoon of Black Pepper

Directions: Place the sliced tomatoes in a decorative pattern on top of your filling (see the photos).

In a mini-processor or a full sized one will work as well, pulse the topping until it looks like crumbs. Sprinkle on top of the casserole evenly.

Bake in your preheated oven for 50 minutes. The topping will be golden brown and the casserole puffed.

Cool ten minutes. Then, remove the outer ring of the spring form pan and serve in the parchment.

This Bacon, Tomato and Basil Spaghetti Squash Casserole will give you all the comforts in comfort food with no Grain or Dairy. Delish!!!!

Eat Your Nutrients!

Eat Your Nutrients!

 

Grilled Zucchini, Tomatoes and Scallions with Fresh Basil and Dill

On a beautiful Summer evening, I don’t want to be in the kitchen. Did you ever notice with grilling, you get to sit and relax while the food cooks more than when you are preparing a meal in the kitchen?

Grilled Zucchini, Tomatoes, and Green Onions with Fresh Basil and Dill

Grilled Zucchini, Tomatoes, and Scallions with Fresh Basil and Dill

Grilled vegetables also taste really delicious, they aren’t mushy, and you can combine ones that have relatively the same cooking time, toss them with a marinade and seasonings and come up with endless one dish vegetable sides.

Here is a fairly quick recipe for grilled zucchini, tomatoes and scallions I find Summery and a crowd pleaser.

Grilled Zucchini, Tomatoes, and Green Onion with Fresh Basil and Dill

Grilled Zucchini, Tomatoes, and Scallions with Fresh Basil and Dill

Grilled Zucchini, Tomatoes and Scallions with Fresh Basil and Dill

Organic Ingredients:

4 Zucchini on the smaller side (about 4 cups) sliced into spears

2 Local Medium Tomatoes (any color)

1 Bunch of Scallions, sliced in half lengthwise

1/4 Cup Fresh Basil, torn roughly into pieces

1 Tablespoon Fresh Snipped Dill

2 Tablespoons of Virgin Avocado Oil

1 Teaspoon of Sea Salt or Himalayan Pink Salt

Directions:

In a large bowl toss all the prepped ingredients together until well coated with oil. Place in a grill pan with holes. Grill on medium for 30 minutes, top of grill down, (relax until the vegetables are tender).

Eat Your Nutrients!

Eat Your Nutrients!

Crock Pot Cream of Tomato Basil Soup

Cream of Tomato Basil Soup

Cream of Tomato Basil Soup

Fall isn’t the only time to make good use of your crock pot!  It allows you to get outside in the Summer and come home after a day of fun to a great meal.  When we have a full house of company and are all heading out for a day of boating or beach fun, I can’t tell you how much stress it takes off the cook to have a few great recipes that can be done in advance “up your sleeve” – Where did that saying come from?

Here is a tomato soup recipe where I used fresh basil from the garden.  You can add a salad and some almond crackers, or throw burgers on the grill to go with it for a quickly prepped meal after a day outside.

Ingredients:

2 – 28 oz. Jars Crushed Tomatoes (I Like Eden Organics They are SCD Legal)

1 Cup Full Fat Coconut Milk 

2 Tablespoons Garlic Olive Oil

1/2 Cup Fresh Minced Basil, plus more for garnish

1 Teaspoon Himalayan Pink Salt

1 Teaspoon Black Pepper

Place all the ingredients in the crock pot on low for 6 to 8 hours.  Puree the soup with an immersion blender or high speed blender.  Serve with a garnish of fresh basil.

See how easy it is?

 

Eat Your Nutrients!

Eat Your Nutrients!

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