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!!

Grilled Caponata (Eggplant and Tomato Medly)

    I had on the Food Networks and Bobby Flay was on a grilling show making tuna steaks and caponata.  Prior to this show I had no idea what caponata was, however, I saw it was basically sweet and sour grilled eggplants, tomatoes, and onions I decided i must make it. 
   Any way I can use up the tomatoes from my garden in fun creative ways I will.  And this recipe turned out to be very healthy and extremely delicious.
   This recipe calls for simple ingredients as I did not feel like going out any buying the golden raisins and Italian olives that the traditional recipe calls for.  

3 Large Italian Eggplants (or 4 small eggplants)
1 Large Onion (I used white, but traditionally red is used) 
Approx. 15 Cherry Tomatoes (2 Large Tomatoes are better, but I only have cherry from my garden)
1/4 C-1/3C for brushing Vegetables
Salt and Pepper 
2 Tbs Red Wine Vinegar 
1 Tbs Brown Sugar
2 Tbs Capers in brine
2 Tbs Chopped Fresh Italian Parsley 
1/4 C Pine Nuts
**Optional: 2 Tbs of Raisins or Golden Raisins
**Optional: Chopped pitted Green Italian Olives 

1. Preheat the grill so it is very hot 

2. Cut Eggplant, Onions, and Tomatoes into 1/2 inch tick rounds

3. Generously oil the eggplant, onions, and tomatoes.

4. Generously Salt and Pepper vegetables

5.  Place Eggplant, Onions, and Tomatoes on the grill 

6. Allow tomatoes to cook for 2 minutes on each side 

** TIP: over cooked tomatoes turn into tomato sauce/water! make sure they don't stay on too long**

7. Allow the onion to cook for 4 minutes on each side until cooked through

8. Allow the eggplants to cook for 6-8minutes on each side until nice grill marks are achieved and they are cooked through

***TIP: eggplants are cooked through when they no longer feel spongy" 

9.  Allow vegetables too cool enough to handle

10. Toast pine nuts in a small pan over medium heat until lightly browned 

11.  Whisk together vinegar and sugar.

12. Add capers, pine nuts, and if using raisins and olives to vinegar and sugar mixture.

13. Cut eggplants, onions, and tomatoes into 3/4inch X 3/4inch squares 

14.  Place vegetables in the serving dish you will be using and pour vinegar dressing over the grilled veggies.  

15. Gently fold in the chopped parsley

16. Let sit and marinate in the refrigerator for at least 30minutes before serving 

Serve and Enjoy!! 

Cherry Tomato Sauce

 Cherry Tomato Sauce

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

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.

4. Place seasoned tomatoes cut side down, onto baking sheet and cook 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 garlic, basil, and, if needed, a pinch of salt to taste.
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 so I skipped this step.  

Use over your favorite pasta or place at the bottom of some incredible Eggplant Rolatini!