Rosemary Tomato Cream Spaghetti

20 ml olive oil 1 1/2 tbsp
1 medium onion, chopped 1
5 ml fresh rosemary, minced 1 tsp
550 ml canned crushed tomatoes 2 1/4 cup
125 ml heavy cream 1/2 cup
455 g dry spaghetti noodles 1 lb

Heat oil in large saucepan over low heat. Add onion and cook, stirring occasionally, for 3 minutes or until translucent. Add rosemary and cook 30 seconds. Stir in tomatoes and simmer for 6 to 8 minutes or until onion is tender. Stir in cream and simmer for 2 to 3 minutes or until sauce is lightly thickened.

Cook pasta according to package directions for al dente. Drain. Return pasta to pot over low heat. Stir in sauce and season with salt and pepper to taste. Heat together, stirring, for 30 seconds.

Serves 4
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Spinach and Tomato Frittata

225 g mushrooms, sliced 1/2 lb
30 ml oil 2 tbsp
250 ml fresh baby spinach, stems removed 1 cup
250 ml feta cheese, crumbled 1 cup
1 tomato, diced 1
75 ml fresh basil, chopped 1/3 cup
10 eggs, beaten 10
1 ml salt 1/4 tsp
1 ml pepper 1/4 tsp

In a large skillet; heat oil over medium heat. Add mushrooms and saute for 10 minutes. Set aside.

Add spinach and heat for 3 minutes or until wilted. Cool spinach and squeeze to drain excess liquid. Dice.

In a large bowl; combine mushrooms, spinach, cheese, tomato, basil, eggs, salt and pepper. Mix thoroughly.

Pour mixture into lightly greased 8 x 8 inch (20.5 x 20.5 cm) baking dish and cook in preheated 350 F (180 C) oven for 35 to 45 minutes or until frittata is cooked through. It should be golden brown around the edges and a knife inserted in the middle should come out clean.

Serves 6
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Caprese Salad

4 medium tomatoes, cut into thick slices 4
5 ml olive oil 1 tsp
- salt & pepper to taste -
250 ml mozzarella cheese, shredded 1 cup
50 ml fresh basil, finely chopped 1/4 cup


Arrange one tomato, overlapping in a circle, per plate. Lightly drizzle olive oil over tomatoes. Season with salt and pepper. Then sprinkle cheese over top and then basil.

Serves 4
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Baked Onions in Tomato Juice

1.4 kg onions, peeled & cut in half keeping root end intact 3 lb
250 ml tomato juice 1 cup
250 ml water 1 cup
30 ml butter 2 tbsp
30 ml maple syrup 2 tbsp
- salt & pepper to taste -

In a baking dish; place onions, cut side up.

In a saucepan; blend tomato juice, water, butter, maple syrup, salt and pepper. Bring mixture to boil over medium heat, stirring occasionally. Pour mixture over onions.

Bake, uncovered, in preheated 400 F (200 C) oven for 1 hour 30 minutes until brown and tender. Baste every 30 minutes.

Wonderful served with roast pork or ham.

Serves 6
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