Muskoka Meals

Yesterday we got some fabulous vegetables at the Gravenhurst Farmers Market and today we made some great, basic, comfort food with them :)  Using this fantastic recipe from Smitten Kitchen I slow roasted the rainbow heirloom tomatoes before tossing them into penne with olive oil.  The threat of tornadoes now being over, I finally got my pictures too!
Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.
@ninacoutinho took charge of the incredibly long parsnips, mashing them for a great spicy-sweet side dish :)  I have no idea what (if any) recipe she used, but you can follow along using the pictures .. it seems pretty simple!

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