Sunday, September 16, 2012

Garlic, garlic, garlic

My husband and I visited Maugle Sierra Vineyards this weekend. We had a great time with friends and would highly recommend the wine! Great music, beautiful inside and outside, tables for picnicing inside and outside, and a great variety of wine. 

We also attended the Garlic Festival at The Mystic Village. We really enjoyed the range of garlic options (popcorn, ice cream, grilled cheese, wings, crackers, fries, and so much more)! Inspired by all the garlic, and the excess of tomatoes from our garden, I decided to make Roasted Tomato Sauce.

Roasted Tomato Sauce
adapted from
Oven 400

Tomatoes (We had Roma, Jet Star, and Cherokee Purple)
Olive Oil
Sea Salt
Balsamic Vinegar
Fresh Basil
Italian Seasoning

Cut all tomatoes, at least in half. Fill glass dish with cut tomatoes. Crush a head of garlic onto tomatoes. Drizzle with olive oil, 2 tbsp balsmic vingear, salt and pepper.

Mix and put in oven for 40 minutes.

Carefully put into a blender and process on low speed with lid on. Add basil and  italian seasoning. Puree to desired consistency.

You can use the sauce now or let cool completely before freezing for later.

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