Hi, everyone! I am still away on vacation, but will have plenty of updates for you once I return. In the meantime, I wanted to share this recipe with you.
After the Wild Harvest keynote about recipe development at the Healthy Living Summit last weekend, I was very excited to try my hand at something new. Luckily I had a package of heirloom tomatoes and a reason to cook. Joe’s birthday was this week, but he doesn’t really like to celebrate. Fortunately, he does like to try my cooking experiments and loves mozzarella sticks with marinara sauce. I decided to try to make the dish a little healthier, so I used a variation of this baked mozzarella stick recipe and tried my hand at a homemade marinara. I’m so glad I wrote it down as I went because we both loved it! I think we’ll definitely be having it again, maybe even as a pasta sauce. I hope you try it and love it as well.
20 oz. heirloom tomatoes (packaged)
4 Tbsp. extra virgin olive oil (separated)
1 tsp. minced garlic
1 large white onion (uncured)
3Tbsp fresh oregano
1/4 c. red cooking wine
1/2 tsp. salt
1/2 tsp. pepper
Core and seed the tomatoes. Place in dish and toss with 1Tbsp olive oil and 1 tsp. minced garlic. Place in 400 degree oven for 30 minutes.
While tomatoes are roasting, slice and caramelize onion in 1Tbsp olive oil.
Once caramelized, add onions, oregano, remaining 2 Tbsp. olive oil, red cooking wine, salt and pepper to tomatoes and stir. Return to oven for 30 minutes .
Remove from oven and place in blender. Blend until smooth. Enjoy!