Roasted Garlic Tomato Sauce

So many of my posts relate to my excess of tomatoes and this is no exception.  I used 12lbs of fresh tomatoes from my garden in this recipe and still have lots more tomatoes left.  Pomodoro Sauce is usually my favorite sauce over marinara because it is so light and has the distinct fresh tomato taste even when the tomatoes weren't picked right before putting them into you pot.  This is so delicious you don't even have to add sugar to the sauce.

I have only cherry tomatoes right now, but plum, roma, and beef will help you add some additional flavor to the sauce. 

Serves: 8

Ingredients:

12lbs of tomatoes 
6 Basil leaves with stems attached
Bunch of leaves and stems from a tomato plant
1 Tbs salt
1 6oz can of tomato paste
1 small onion minced
6 Cloves of Roasted Garlic *instructions on how to roast garlic follow*

Preheat the oven to 450 degrees.

1. Heat tomatoes in a large stock pot until all of the water is released (about 10minutes).  If you do not have a large enough pot work in batches.

2.  Cut off about 1/4 inch off of the top of the garlic head.  Place it into tinfoil and drizzle oil on top and place in the oven until brown about 30minutes.

3. If you have a food mill use it to separate the skins and the seed.  If you are like me and do not have a food mill, use a hand blender to blend the tomatoes and a mesh sieve to strain the seeds and skins saving the juice and pulp from the tomatoes.

4. In dutch oven or heavy bottomed sauce pan (large enough to fit the tomato juice and pulp in) cook the onion until translucent on medium-high heat.  Then add the tomato paste and roasted garlic and mix until the onion is incorporated.

5.  Add the tomato juice and cook at a simmer for about 40 minutes.

6. Add the tomato plant and basil leaves with stems attached and continue to cook for 10 more minutes to infuse their flavors. (if working in batches repeat this with the other batches)

6. Remove the tomato plant leaves and basil leaves and add salt to taste.

Serve on fresh pasta

Enjoy!!

Healthy Eggplant Rolatini

  

My garden is currently overflowing with beautiful tomatoes, particularly of the cherry variety.  I also had one gorgeous eggplant come into perfect ripeness over the weekend so I decided it was necessary to showcase my garden's harvest.  

Healthy Eggplant Rolatini with Homemade Cherry Tomato Sauce

Serves Approx. 3

Ingredients for Homemade Cherry Tomato Sauce  
About 1 Pint of Cherry Tomatoes 
Salt and Pepper
2 Tbs Olive Oil
1 Tbs Dried Basil OR 4 leaves of fresh basil
4 Cloves of Garlic

Ingredients for Eggplant Rolatini
1 Whole Eggplant
1 C Low Fat Ricotta
1/2 Cup Low Fat Shredded Mozzarella
½ Cup of Parmigiano-Reggiano
2 Tbsp Low Fat Milk
1 Tbs Cream Cheese
1 Tbs Dried Basil
Olive Oil for painting

Directions for Homemade Cherry Tomato Sauce

1.  Preheat oven to 400 Degrees

2. Cut all cherry tomatoes in half

3. Season liberally with oil, salt, and pepper.

Tip: Before you put the tomatoes into the oven begin steps 1-3 of the eggplant rolatini and place tomatoes and eggplant in the oven at the same time.  

4. Place seasoned tomatoes cut side down, onto baking sheet and broil under high heat for about 20-30 minutes until slightly browned. 

Tip: Wrap in tinfoil and roast garlic on the same pan for about 4 minutes, set aside.

5. Take tomatoes out of the oven and allow to cool.

6. Once cooled place into a blender with roasted garlic, basil, and if needed a pinch of salt.  

7. Blend on medium speed, for a chunky tomato sauce.

8. Optional: place through a fine mesh strainer to remove tomato seeds.  I do not mind the crunch of the seeds. 

Directions for Eggplant Rolatini

1.       Slice eggplant into ¼ inch slices, I used a mandolin to achieve this.

2.      Paint with olive oil and sprinkle with salt and Pepper

3.      Roast in the oven at 400 degrees for about 8 minutes until lightly browned, then flip over and finish roasting on the other side.

4.      Let eggplant cool enough to touch it.

5.      Combine gently ricotta, basil, cream cheese, milk, parmesan and ¼ Cup of shredded mozzarella together in a small bowl. 

6.      Take a baking dish and spread tomato sauce onto the bottom about ¼ of an inch thick.

7.      Take the cooled eggplant and scoop 1-2 Tbp of the cheese mixture onto the first 1/4^th of a slice of roasted eggplant.

8.     From the same side you placed the cheese mixture on roll the eggplant up to encase the cheese mixture.   It should only overlap about a ½ inch on the bottom if the right amount of cheese was used.  

9.      Repeat this process with the rest of the eggplant.

10.  Sprinkle with remaining half a cup of Shredded cheese.

11.   Place back in the oven and let back for another 15 minutes.

Enjoy!