It’s time to Taste the Harvest! The Hunt’s Tomato Cook-off on UrbanMoms is now underway. Check out the amazing recipes
developed by two of our own bloggers, Kath & Gav. Comment on who created the best dish to donate Hunt’s tomato products to a local food bank and for your chance to win.
Made with the best quality tomatoes and ingredients, Hunt’s tomato
products can help you make delicious meals for your family every night
of the week.
Over the next three weeks you will be in the judge’s seat as you
decide which of our two chefs has done the best job with three fabulous
recipes featuring Hunt’s products. Your job is simple: check in each
week and read both Gav and Kath’s recipes, compare the pictures, and
then vote by telling us what you think! We will be giving away a
fabulous slow cooker prize package. Click here for details.
Your comment below is your entry to win this fabulous prize for your
kitchen. For each comment up to a maximum of 100, Hunt’s will donate one
can of tomato product to the Cook-off winner’s (Gav’s or Kath’s) local
food bank. Now it’s your turn! Tell us who did it best, Kath or Gav,
in the comments below!
Thanksgiving Side Dishes
Chef Dad’s Recipe – Vegetable Focaccia
- Preheat oven to 400 degrees F. Spray a baking sheet with PAM and stretch dough onto pan.
- Using your fingers, make holes throughout the dough. Drizzle dough with olive oil and bake until just beginning to turn golden, about 15 minutes.
- Remove pan from oven and spoon Hunt’s tomato sauce over top, spreading evenly all the way to edges. Add broccoli, onion and sundried tomato then sprinkle with cheese. Return pan to oven.
- Bake until nicely browned on edges and cooked through, about 5 minutes. Cut into rectangles and serve warm or at room temperature.
Katherine’s Recipe – Potatoes Pomodori au Gratin
I love to make a traditional Thanksgiving feast with all the fixings: roast turkey with stuffing, mashed potatoes and gravy, pumpkin pie. But once in a while, I tire of the same old side dishes with my bird, and I branch out to find something new. A few years ago I found a wonderful, decadent recipe for scalloped potatoes in one of those magazines that the cheese marketing board puts out. It goes basically like this: slice potatoes thinly, layer with thinly sliced onions and grated parmesan cheese in a casserole dish. Top with several dollops of butter, pour 500mL of heavy cream over it all and bake into a wonderful, bubbling, golden-brown dish of delicious.
So that was a favourite for a few years. Obviously.
And then I decided to put a twist on the old stand-by potato side dish. I searched around through my collection of cookbooks and also found a few promising recipes on the internet. And then I did what I always do: I merged together all the elements of the different recipes that I liked, and created my own new and unique dish. I call it Potatoes Pomodori au Gratin. Which is a mash-up of English, Italian and French basically meaning potatoes and tomatoes with melted cheese on top.
It’s a nice break from the total-refined-carb situation that is the brimming bowlful of mashed potatoes, or the fat farm scalloped potato dish I favoured for a few years there. But it’s still got everything you need a Thanksgiving side dish to be: it’s warm, it’s filling and it makes you feel good, from the inside out. Indeed: it’s a perfect comfort food.
So this year when you sit down with your family for a harvest feast, why not make up a batch of Potatoes Pomodori au Gratin? It’s got lots of what’s good for you in it: plenty of vitamins and antioxidants from the tomatoes, and the flu-fighting prowess of garlic, too! Here’s the recipe:
Potatoes Pomodori au Gratin
PAM cooking spray
6 medium potatoes, sliced into ½ inch rounds (keep the skins on for a more rustic, harvest feel as well as to seal in those vitamins!)
1 medium onion, thinly sliced
4 garlic cloves, minced
2 cans tomato chunks (I used 2 cans of Hunt’s Original Diced Tomatoes)
1 1/2 tablespoon Italian seasoning
1 tablespoon Hunt’s Herbs and Spices Tomato Paste
1/4 cup water
1 cup grated mozzarella cheese
1/2 teaspoon each salt & pepper
Preheat oven to 375 degrees.
1. Heat 1 tbsp olive oil in a frying pan on medium-high heat. Add the onions and cook until they caramelize.
2. Add the garlic and sauté for one minute.
3. Add the Italian seasoning and the tomatoes. Stir until well mixed.
4. Add the tomato paste and water, stir again to blend thoroughly. Bring to a low boil on medium-high heat then lower heat to medium-low and simmer for 10 minutes.
5. Spray a casserole dish with PAM, arrange potato slices in a single layer.
6. Pour half the tomato mixture on top, then arrange a second layer of potato slices.
7. Pour the remaining tomato mixture over the potatoes and top with grated cheese.
8. Bake for 50-60 minutes or until potatoes are soft and most of the liquid is absorbed.
Kath and Gav were provided with Hunt’s tomato products for participation in the Hunt’s Tomato Cook-Off. All content is true, based on their personal experience.
Click here for Contest Rules and Regulations.
UrbanMoms.ca members are eligible to win so don’t forget to sign-in. Not a member yet? Click here to join.