Recipes at - Roasted Tomato Sauce

Roasted Tomato Sauce – Recipe

Tomato sauce. No, not the one everybody does. This is on a whole other level!

It will feel like you never tasted tomato sauce before. Epiphany.


  • 3 tablespoons olive oil
  • 4– 6 cloves garlic, rough chopped
  • 1 shallot, diced
  • 3 lbs ripe (med-large) tomatoes, cored and cut in half ( for small tomatoes, see notes)
  • 1 tablespoon fresh oregano ( or 1 teaspoon dried, or use Italian seasoning)
  • 1–2 tablespoon fresh basil, torn or chopped
  • 1 ½ teaspoons salt ( or salt to taste)
  • pepper to taste
  • ½ teaspoon sugar ( optional)

Recipes at - Roasted Tomato Sauce


Preheat oven to 200°C

Drizzle a large, rimmed baking sheet with olive oil. Sprinkle with garlic and shallot.
Place the sliced tomatoes cut-side down on the sheet pan and roast 30 minutes.

Add the oregano and basil and roast 10 more minutes, or until skins have lifted off the tomatoes.

Let cool, pull off the skins (or leave them on), then pour all the tomatoes and their roasting juices into a bowl. Mash with a fork or potato masher. Season with salt and pepper. Sometimes, to bring the flavor around I’ll add a little sugar. This depends on your palate and the tomatoes you are using ( some are sweeter than others). Start with ½ a teaspoon. Taste, adjust.

To use right away, reheat in a pan or pot. Or refrigerate for up to 5 days, or freeze.
If freezing in a mason jar, make sure jar and lid are clean and sterile. Let sauce come to room temperature. Fill jars leaving 2 inches headroom at the top of the jar, to prevent the jar from breaking- because the sauce will expand as it freezes.
Thaw in the fridge for 24-48 hours.

It can also be canned!

If roasting small tomatoes, feel free roast whole and blend the sauce with the skins on. They may not need as long in the oven, check after 20 minutes.

Recipe source: Feasting at home

Recipes at - Chia Pudding

Chia Pudding – Recipe

Super simple, healthy breakfast or snack! Creamy pudding loaded with protein and fiber.


  • 360 ml milk (Use full-fat milk for creamier, thicker pudding. Works great with dairy-free milk too!)
  • 90 g chia seeds
  • 15-30 ml maple syrup or honey (more or less to taste)
  • 1 tsp vanilla extract
  • yogurt/fresh fruit/compote to layer

Recipes at - Chia Pudding


To a mixing bowl add dairy-free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine.

Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.

Layer with yogurt, compote or fresh fruit! Will keep covered in the refrigerator for up to 5 days.

Recipe source: Minimalist Baker

Recipes at - Classic French Onion Soup

Classic French Onion Soup – Recipe

“An easy and classic French Onion Soup recipe adapted from Julia Child’s famous book, Mastering the Art of French Cooking:” – Marissa

Staple autumn/winter soup: a bowl full of flavor topped with gooey cheese bread.


  • 3 tablespoons butter
  • 1 1/2 pounds onions thinly sliced (I used Maltese onion)
  • Baguettes or Crusty bread
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon sugar (helps the onions to caramelize)
  • 3 tablespoons all-purpose flour
  • 8 cups beef broth
  • 1 cup dry white wine
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 2 tablespoons Cognac
  • salt and freshly ground black pepper to taste
  • 3 ounces finely grated Gruyère cheese

Recipes at - Classic French Onion Soup


Melt butter in a large soup pot over medium heat. Add onion and stir to coat. Reduce heat to low; cover and cook 15 minutes.
Meanwhile, make the toasted bread cubes (croutons): Preheat oven to 200°C.
Line a baking sheet with parchment paper and spread bread cubes in a single layer. Bake until crisp and golden brown, 15 to 20 minutes. Remove from oven and set aside.
Uncover onions and stir in salt and sugar. Raise heat to medium-low; cook 30 to 40 minutes, stirring often until onions have caramelized to a deep golden brown. Add flour; cook and stir 3 minutes to remove the flour taste.
Add thyme, wine and broth to onion mixture and stir. Increase heat to medium and bring to simmer. Let simmer, stirring occasionally, 30 to 40 minutes to your desired taste and consistency. Remove from heat and stir in Cognac. Add salt and pepper to taste
Preheat broiler  (alternatively your oven).
Ladle soup into 6 broiler-safe individual serving bowls. Top each bowl with 1/6 each of the toasted bread cubes and shredded cheese. Arrange bowls on a baking sheet and place under broiler. Broil until cheese is melted and bubbly. Serve.

Garnish with extra virgin olive oil, Parmigiano Reggiano, and fresh basil.

Serve immediately or refrigerated.


Recipe source: Pinch and Swirl