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Slow-Roasted Tomatoes

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AdobeStock

Recipe provided by Echo Creek Farm

Ingredients
*Ingredients currently available at the farmers’ market
● 6-8 tomatoes*, halved
● Olive oil

Instructions
Spread the halved tomatoes out on a sheet pan and drizzle with olive oil, just enough to make the tomatoes glisten. Bake the tomatoes for 4 to 6 hours at 250° degrees. The longer you bake them, the more concentrated their flavor will be. Cool the tomatoes before transferring them to a platter. They can be served right away or will keep in the refrigerator for a few weeks. Serve these simple but flavorful tomatoes as a garnish for a brunch or as a side with roast chicken or grilled steak.

Honey Roasted Parsnips and Carrots

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Adapted from a recipe by Aggie’s Kitchen
Serves: 4-6

Ingredients
2 tablespoons oil

2 tablespoons honey*

4 parsnips*, peeled, cut diagonally and then into strips

4 carrots*, peeled, cut diagonally and then into strips

salt and ground black pepper to taste

Instructions

  1. Preheat oven to 400 degrees. Combine oil and honey in a large bowl. Add parsnips and carrots to bowl and gently toss until the vegetables are coated in oil and honey mixture.
  2. Place vegetables onto a large baking sheet. Sprinkle with salt and pepper.
  3. Bake for 15 minutes. Take baking sheet out and with a spatula carefully flip over vegetables. Bake for additional 5 minutes until vegetables are browned.