Roasted Cherry Tomato Sauce
Crooked Fence Farm
Ingredients:
2 pints cherry tomatoes
3 – 5 cloves of garlic, peeled
Olive oil
Salt & Pepper
Balsamic or sherry vinegar (to taste)
Directions:
Preheat your oven to 425F.
Spread out cherry tomatoes on a rimmed baking sheet and intersperse whole cloves of peeled garlic. Drizzle with 1 – 2 tablespoons of olive oil, 1 – 2 teaspoons of the vinegar of your choice, and season lightly with salt and pepper. Toss tomatoes and garlic cloves to coat.
Roast in the oven for 30-45 minutes, looking for the tomatoes to wrinkle a bit and brown in spots. Remove from the oven and cool slightly. Drain off some of the liquid from the tray if you want a thicker sauce.
For the smoothest sauce, pass everything in the tray through a food mill. You can also use a blender, food processor, or stick blender to puree everything all together. Serve over pasta or your favorite Italian dish.
Panzanella
Adapted from Ina Garten
Ingredients:
3 Tbsp. olive oil
6 cups of cubed bread
1 tsp. kosher salt
2 large ripe tomatoes
1 cucumber
1/2 red onion
20 large basil leaves, coarsely chopped
3 Tbsp. capers, drained
Directions:
Cut the tomatoes into 1-inch cubes, seed and slice the cucumber into ½ inch slices (leave unpeeled).
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
In a large bowl, mix the tomatoes, cucumber, red onion, basil, and capers. Add the bread cubes and toss with your favorite vinaigrette (balsamic or champagne work well). Season liberally with salt and pepper. You can let stand for an hour to meld the flavors, or enjoy immediately!
Crooked Fence Farm
Ingredients:
2 pints cherry tomatoes
3 – 5 cloves of garlic, peeled
Olive oil
Salt & Pepper
Balsamic or sherry vinegar (to taste)
Directions:
Preheat your oven to 425F.
Spread out cherry tomatoes on a rimmed baking sheet and intersperse whole cloves of peeled garlic. Drizzle with 1 – 2 tablespoons of olive oil, 1 – 2 teaspoons of the vinegar of your choice, and season lightly with salt and pepper. Toss tomatoes and garlic cloves to coat.
Roast in the oven for 30-45 minutes, looking for the tomatoes to wrinkle a bit and brown in spots. Remove from the oven and cool slightly. Drain off some of the liquid from the tray if you want a thicker sauce.
For the smoothest sauce, pass everything in the tray through a food mill. You can also use a blender, food processor, or stick blender to puree everything all together. Serve over pasta or your favorite Italian dish.
Panzanella
Adapted from Ina Garten
Ingredients:
3 Tbsp. olive oil
6 cups of cubed bread
1 tsp. kosher salt
2 large ripe tomatoes
1 cucumber
1/2 red onion
20 large basil leaves, coarsely chopped
3 Tbsp. capers, drained
Directions:
Cut the tomatoes into 1-inch cubes, seed and slice the cucumber into ½ inch slices (leave unpeeled).
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
In a large bowl, mix the tomatoes, cucumber, red onion, basil, and capers. Add the bread cubes and toss with your favorite vinaigrette (balsamic or champagne work well). Season liberally with salt and pepper. You can let stand for an hour to meld the flavors, or enjoy immediately!
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