Baking concentrates the flavors and natural sweetness of layered, very thin slices of tomato, potato, eggplant,summer squash, and leeks. White wine, thyme and garlic add the delicious taste of the south of France.
This is basically a healthier, lighter and actually tastier take on eggplant parm that comes from Martha Rose Shulman’s Recipes for Health series in the NYTimes. Packed with flavors, very hearty and satisfying.
I have not stopped making these since I learned about them from Marisa at Food In Jars. Ripe tomatoes (you can use any size or type) combined with a few minutes of prep time and roughly 8-10 hours of slow cooking in a low heat oven yield the most divine concentrated dried tomatoes you’ll ever eat. Add some herbs, balsamic vinegar and/or garlic for an even more ecstatic eating experience. You can eat them right away (great on bread, in salads, as a basis for sauce and more), pack a jar for the fridge or freeze them in bags or jars to enjoy all year-long.
Nothing captures the flavors of summer like homemade pasta sauce. You can eat this simple sauce right away or can or freeze some for the colder months ahead. You’ll thank yourself during the dark days of winter when you’re able to grab one of these magical jars of sweet summer flavors to make an easy dinner special…