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catherine louise schubert creative-in-residence dinner Oven-Roasted Heirloom Tomatoes VegetarianCatherine Louise Schubert turns simple ingredients into this vegan entree bursting with fresh flavor that will delight your guests. The combination of Oven-Roasted Heirloom Tomatoes with preserved lemon makes an elegant, refreshing combination.
Step 1
Heat juice from Oven-Roasted Heirloom Tomatoes in a heavy pan. Add the chopped red onion, carrots and garlic. Cook over low heat for 15 minutes, until the carrots are tender.
Step 2
Season with salt, pepper and the chilies.
Step 3
Pour in one glass of white wine, turn up the heat and reduce almost completely.
Step 4
Add jar of Oven-Roasted Heirloom Tomatoes.
Step 5
Add the spinach, roughly chopped parsley, chickpeas and the diced preserved lemon peel. Cook, stirring, until the spinach is wilted and serve.
Ingredient list
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116 oz jar Tomato Bliss Oven-Roasted Heirloom Tomatoes
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115 oz tin chickpeas
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1lb. baby spinach
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1medium red onion, diced
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2medium carrots, peeled and diced
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2dried chilies de arbor or 1/4 tspn crushed red pepper
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1cup white wine
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1handful flat parsley, roughly chopped
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1preserved lemon, diced
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1clove garlic, chopped