Ingredients<\/p>\n
TOMATO STOCK:<\/p>\n
1 tablespoon\/15ml olive oil
2 carrots, chopped
2 celery ribs, chopped
1 onion, chopped
3 tablespoons\/45ml ketchup <\/p>\n
1 tablespoon\/15ml peppercorns<\/a> ROASTED TOMATOES:<\/p>\n 2 cups\/500ml cherry tomatoes<\/a> 4 fresh thyme<\/a> sprigs ZUCCHINI:<\/p>\n 2 tablespoons\/30ml olive oil 2 tablespoons\/30ml butter LATKES:<\/p>\n 4 to 6 Yukon gold potatoes<\/a>, cooked until tender but still firm 1 teaspoon\/5ml cayenne SERVING:<\/p>\n Soft ricotta cheese<\/a><\/p>\n Fried eggs, sunny-side up <\/p>\n Directions<\/p>\n For the tomato stock<\/a>: Heat the oil in a stockpot over medium-high heat. Saute the carrots, celery and onions. Stir in the ketchup, peppercorns, tomatoes and garlic. Add the basil, parsley and enough water to cover. Simmer<\/a> over low heat for about 45 minutes. Strain<\/a>. Ingredients TOMATO STOCK: 1 tablespoon\/15ml olive oil 2 carrots, chopped 2 celery ribs, chopped 1 onion, chopped 3 tablespoons\/45ml ketchup 1 tablespoon\/15ml peppercorns 12 large tomatoes, halved 3 heads garlic, halved horizontally 3 bunches fresh basil 1 bunch fresh parsley ROASTED TOMATOES: 2 cups\/500ml cherry tomatoes 1 tablespoon\/15ml olive oil 4 fresh thyme sprigs Salt […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1404","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/1404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1404"}],"version-history":[{"count":1,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/1404\/revisions"}],"predecessor-version":[{"id":1405,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/1404\/revisions\/1405"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1404"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
12 large tomatoes, halved
3 heads garlic, halved horizontally
3 bunches fresh basil<\/a>
1 bunch fresh parsley<\/a><\/p>\n
1 tablespoon\/15ml olive oil <\/p>\n
Salt and freshly ground black pepper <\/p>\n
2 zucchini<\/a>, cut into very small dice<\/a>
1 shallot, finely chopped
Salt and freshly ground black pepper <\/p>\n
1 bunch fresh chives<\/a>, finely chopped
1 bunch fresh parsley, chopped <\/p>\n
1 onion, finely chopped
1\/2 cup\/125ml finely chopped fresh chives
2 eggs, beaten <\/p>\n
Salt and freshly ground black pepper
Canola or olive oil, for frying <\/p>\n
For the roasted tomatoes: Preheat the oven to 350 degrees F (180 degrees C). Arrange the tomatoes on a baking sheet lined with parchment paper. Drizzle<\/a> with the oil, add the thyme and season with salt and pepper. Bake for 45 minutes. Let cool.
For the zucchini<\/a>: Heat the oil in a saucepan over medium-high heat. Saute the zucchini and shallots<\/a> for about 2 minutes. Season with salt and pepper. Add 1 cup (250ml) tomato stock and continue cooking for about 2 minutes. Stir in the butter, and then the chives and parsley.
For the latkes: Coarsely grate the potatoes into a large bowl of cold water. Drain<\/a>. Spread the potatoes and onions on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a bowl and stir in the chives, eggs, cayenne and some salt and pepper. Shape the potato mixture into patties.
Heat the canola oil in an ovenproof nonstick skillet over medium-high heat until hot but not smoking. Working in batches, if necessary, cook the latkes until golden brown, about 2 minutes per side. Transfer the skillet to the oven and cook for about 5 minutes.
Serve the latkes with a scoop of ricotta, the roasted tomatoes, zucchini and fried eggs.<\/p>\n","protected":false},"excerpt":{"rendered":"