Because it is going to be tomato season soon and because these are the best tomatoes you are ever going to have and the recipe is so easy it almost shouldn’t be a recipe at all. I tried this for the first time last summer —yes, it was about 30C and yes I did leave my oven on for nearly four hours. The reward is succulent salty sweet tomatoes. Notice how there is no salt or pepper in the recipe below. Trust me on that. You will want to put some salt because salt potentiates flavour. Yes. Yes. I was so tempted that on my first batch I did. They were too salty. Bad Magda. Leave it alone. This is not a sundried tomato, this is not an oven roasted tomato, this is a slow roasted tomato.
The possibilities of usage are endless. I ate most of them out of a bowl soaked in olive oil. Above, they are served as a garnish to a candida-friendly fish and spinach lunch. I also added a bunch to my homemade tomato sauce I make every year to freeze for the winter. Continue reading Slow Roasted Tomatoes
The chewiest oatmeal cookies. And yes, they are gluten and gum free. You can add anything to them — pecans, walnuts, raisins, cranberries, blueberries. I have made so many variations of this I cannot remember them all. I promise they are everything you’ve wanted in a cookie.
Hello. Welcome. It is audacious of me to start a food blog with something so simple, something so un-recipe-y, but I’m doing it because it changed my life. Even though I am mostly gluten free (I am able to eat a bit of spelt without too much symptoms) and the days of making paninis have been gone since 2011, I have found several delicious Montreal-area bakeries that provide me with a proper system to deliver grilled cheese. My favorite is the gluten-free vegan flax bread from Mi & Stu. You can find their breads at fine retailers or at their location in Mile End. They make many different breads, like challah (!) & before long holidays they have nice sales.
OK — back to the best grilled cheese of your life Fill it how you want. I prefer the classic with organic gouda & cheddar mix and sometimes add harissa, thinly sliced apple, fresh basil, spinach or sundried tomatoes. But what goes on top isn’t butter or some dark Greek olive oil but mayonnaise. I use natural whole egg mayo. The mayonnaise melts like an oil for a perfect crisp. My friend Brad was visiting recently & he didn’t believe me until we tried it and now he is desperate to buy a panini press to make these at home.
You can also make this in a frying pan. Have you already been doing this? Have you tried it?