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Herb Roasted Tomatoes [ Print This Recipe... on recycled paper! ] This is one of my favorite ideas for late harvest tomatoes, and one of the signs that Fall is really here. Farmer's markets and roadside stands are great places for finding heirloom varieties, and buying in bulk. The sweet, concentrated flavor of organic tomatoes makes them worth seeking out. Roasted tomatoes are wonderful on toasted bagels with cream cheese, chopped and added to mushroom and olives for pasta, or straight from the jar! Ingredients tomatoes- smaller ones work well onions garlic extra virgin olive oil fresh herbs such as rosemary & thyme Preheat oven to 350. Cut tomatoes in halves or quarters, the pieces should be about the size of a silver dollar. Place them on a foil-lined baking sheet, cut sides up and brush with olive oil. Slice the onion and sprinkle them over the tomatoes. Peel the skins from the garlic cloves and place them between tomato pieces. Cut and sprinkle the fresh herbs over the top. Bake for about 2 hours, depending upon how many tomatoes you used and how large your pieces are. Let them cool, then pack the tomatoes along with the onion, garlic, and herbs into glass jars and top with olive oil. Store them in the refridgerator. Enjoy!

Roasted Root Vegetables [ Print This Recipe... on recycled paper! ] For many people, eating with the seasons (eating what's in season) is a way to celebrate and appreciate the diversity of what each season brings. It's also beneficial in the sense that it encourages you to eat a wider variety of foods, which helps to ensure that you are getting all of the neccesary vitamins and minerals need to keep you healthy. If you are lucky enough to have a Farmer's Market in your area, it's a great way to get both fresh ideas and fresh produce. Ingredients (preferably organic) beets carrots onions fennel brussel sprouts yams garlic cold-pressed extra virgin olive oil fresh rosemary sprigs *preheat oven to 450 degress 1. wash all produce 2. drissle about 2 Tbsp. olive oil in the bottom of a roasting pan or baking dish 3. peel garlic, leave whole, add to pan 4. roughly chop all vegetables and add those to the pan 5. add rosemary sprigs and stir to coat all vegetables with olive oil 6. cover roasting pan with lid, or baking dish with tin foil and cook for about 45-60 minutes, time will depend on how many vegetables you used, stir occasionally This is a very flexible recipe, add other fresh, in-season vegetables and/or herbs and serve with brown rice, couscous, quinoa, or millet. Drissle lightly with balsamic vinegar for more flavor!