Last week, I made a salad of mostly things left over from the holidays, and ate it every day for lunch.
I threw together brown basmati rice, black-eyed peas, fennel and some slow-roasted tomatoes and made a lemony mustard vinaigrette to go with it, and then finished it off with some saffron and lime roasted cashews. I feel like it’s going to be a great year for food!
The slow-roasted tomatoes, we made a few months go, put them in jars and kept in the freezer. We ate a ton of lush and flavourful tomatoes over the summer. We discovered a new (to us) market that had gorgeous varieties tomatoes; so we spent a few hours one afternoon in October roasting late-season tomatoes. We like to think we’re preserving summer all year long with these tomatoes.
We use them like you would sun-dried tomatoes; slow roasting deepens and intensifies their flavours; they add rich savouriness to everything you put them in.
I roast a lot of vegetables around this time of year. It’s what I do when I’m uninspired, and I usually have no idea what to eat after the holidays!
Having a few items like the tomatoes and some leftover beans makes it handy to put together a nourishing meal in a pinch.
Easy meals like this tomato roasted broccoli and red onions with beans become a staple. You can use any vegetables you want, but I do think broccoli and red onions are a wonderful pair. Caramelized broccoli take on nutty notes, and the onions get tender and sweeter.
I toss them in a lush tomato-ey seasoning and top it off with the beans and some more slow-roasted tomatoes to finish roasting.
This is a simple comforting weeknight meal, delicious over quinoa, rice and pasta or with potatoes.
- 1 large bunch of broccoli, cut into bite-size florets with short stems
- 1 large red onion, thickly sliced
- 1/2 teaspoon sea salt or to taste
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon (slow-roasted) tomato paste (regular tomato paste works too!)
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 2 cups cooked beans (I used a mix of black beans and black-eyed peas)
- 1/2 cup slow roasted tomatoes or sun-dried tomatoes
- 1/4 cup chopped fresh basil (plus more for garnish)
- Freshly ground black pepper to taste
- Preheat oven to 425 degrees F., line a large rimmed baking sheet with foil and oil lightly
- Combine broccoli, onion and sea salt in a bowl and mix
- In a smaller bowl, whisk together olive oil, lemon juice, tomato paste, garlic, pepper flakes and dried oregano
- Pour mixture over broccoli and toss together to coat evenly
- Check seasoning and adjust to taste
- Place vegetables in a single layer on baking sheet
- Roast for 20 – 25 minutes, tossing vegetables halfway through until broccoli is tender
- About 10 to 5 minutes before vegetables are done, add beans and slow-roasted tomatoes, toss with vegetables and roast together to the end.
- Remove from oven and mix in chopped basil
- Serve immediately over quinoa or brown basmati rice, topped with freshly ground black pepper