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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Home grown tomatoes, home grown tomatoes

What would life be like without homegrown tomatoes

Only two things that money can't buy

That's true love and home grown tomatoes."
Guy Clark, Songwriter

The refrigerator light goes on...

This dressing is simple, fast and easy. Roasting the tomatoes gives them a lovely umami flavor that’s also nice and sweet. Using the smaller tomatoes will give you a good tomato flavor year ‘round that you can’t get from the awful things that grocery stores sell as tomatoes in the winter months.

Olive Oil


This is the oil that results from pressing tree-ripened olives. The fruity, flavorful oil tastes wonderful but is especially good because it contains mostly monounsaturated fats. 

The term ‘cold pressed’ means that the process uses only pressure to extract the oil.  Olive oils are graded based on the acidity of the pressed oil.  Extra virgin olive oil is cold pressed and has 1 percent acid.  It is the oil that comes from the first pressing of the olives and is considered the finest, having the freshest, fruitiest flavor.  Virgin olive oil also comes from the first pressing and has about 3 percent acid. 

There are many other designations on olive oil labels.  Fino is a blend of extra virgin and virgin oil, while light means an oil that has passed through a fine filter to remove much of the sediment.  Oils simply labeled olive oil or pure are a combination of refined virgin and extra virgin oils. 

1 tsp. olive oil = 40 calories, 4.5g fat, <1g sat fat, 3g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 0mg cholesterol, Vitamin K 3 mcg




 

Roasted Tomato Dressing



Servings = 4 | Serving size =3 Tbsp. (Makes about 3/4 cup)

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

This dressing keeps well tightly covered in the refrigerator for about 3 days.

6 ounces cherry or grape tomatoes
1 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1/4 tsp salt
1/8 tsp pepper
2 Tbsp flat leaf parsley

Place the tomatoes in a medium pan and place the pan in the preheated oven. Roast for about 15 - 20 minutes. Shake the pan about three or four times. The outside of the tomatoes should be slightly browned in spots. Do not roast so long that the tomatoes burst open. If one or two do, it’s time to take the pan from the oven.

Place the roasted tomatoes, olive oil, vinegar, salt, pepper and parsley in a mini-chopper or blender (a stick blender will work too).

Process until smooth and then chill for at least an hour.

This goes especially good over spicier greens like arugula (rocket) or watercress.

Nutrition Facts

Serving size = 3 Tbsp.

Servings = 4

.

Amount Per Serving

Calories 43 Calories from Fat 31
  % Daily Value
Total Fat 3g 5%
    Saturated Fat 0g 2%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 149mg 6%
Total Carbohydrates 3g 1%
    Dietary Fiber 1g 2%
    Sugars 2g  
Protein 0g  
Vitamin A 10% Vitamin C 13%
Calcium 1% Iron 2%
Vitamin K 36 mcg Potassium 113 mg
Magnesium 6 mg