Amishland Heirloom Seeds - Garden Recipes

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The following recipes are some of my favorites! I get to use the bounty from my garden and each of these dishes takes very little time to prepare and serve!

If you have a recipe using fresh garden veggies (hopefully some of mine that you've grown yourself!) and you'd like to share, please email it to me and I'll post here. Enjoy!

EASY ROASTED TOMATO SAUCE - This is so easy and perfect for the end of the season when you have more tomatoes that you know what to do with. I'm not big on canning, so this is the way I preserve the bounty of my harvest the easy way! It's very fast and much easier to make than it sounds.

3 medium onions (I prefer Vidalia's, but any white sweet pepper is fine) sliced thin
2 - 3 lbs (about 8-12 large fruit) heirloom tomatoes, thickly sliced (I often make individually colored batches, using only golden colored tomatoes, or black fruit or pink fruit)
3/4 cup fresh chopped basil leaves, the smaller the leaf the better
2 Tablespoons fresh chopped oregano (or you may use 1/2 teaspoon dried)
1/2 cup fresh chopped Italian (flat leafed) parsley (or regular curly parsley if you don't have Italian)
3-6 Tablespoons seasoned bread crumbs
3 Tablespoons freshly grated parmesan.

DRESSING:

2-3 cloves minced garlic
2 Tablespoons balsamic vinegar (this sounds strange but its important for full flavor)
1/4 teaspoon sugar (you may skip if using sweet type tomatoes)
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup extra virgin olive oil

Preheat oven to 375 degrees

Combine all dressing ingredients. Using a large baking or roasting pan: layer onions and tomatoes drizzling the dressing over each layer. Keep layering. Put the cheese and breadcrumbs on top layer. Bake one hour. If it gets juicy, you may spoon off the extra liquid. I like to keep it all in for more flavor.

I let the pan cool and just spoon out servings in zipper freezer bags and freeze. That's it! Use over pasta or any recipe calling for tomato sauce. The sweet, rich flavor of the Heirloom tomatoes really comes out when baked.

EGGPLANT DIP

Scoop the pulp from one large cooked eggplant (roasted). Puree in a blender or food processor with garlic, lemon juice, dark oriental sesame oil and salt, stir in fresh parsley. Serve with pita wedges.

EASY ITALIAN STUFFED PEPPERS

Preheat oven to 375 degrees

3 red ripe sweet bell peppers

Stuffing:

1 1/2 Tablespoon extra virgin olive oil
1 1/2 Tablespoons balsamic vinegar
1-2 cloves garlic minced
3/4 to 1 lb fresh heirloom tomatoes cut in large cubes
1 cup fresh mozzarella cheese in cubes
1/2 cup fresh basil chopped

Cut the peppers in half and seed them, and remove the whitish ribs. You may cut a slim slice off the bottom so they stand up better.

Shake up the oil, vinegar, garlic, salt and pepper. Add the tomato cubes and cheese and basil. Fill up each pepper half with the mixture and bake about 40 minutes until tender.

Come back for more recipes soon!!