Zucchini Ribbons and Tomato Sauce

I have to give a big thank you to our friend, Andrea, for this amazing tomato sauce recipe: Balsamic Roasted Heirloom Tomato Sauce. It was perfect over zucchini ribbons with chunks of Blue Moon cheese!

Just peel zucchini with a vegetable peeler. Saute in olive oil and medium heat for a few minutes or until al dente and toss in a little salt and pepper. Yes, the term, al dente, can apply to vegetables instead of pasta which it replaces. 

The sauce, though, is to die for. Luckily, I'm resurrected and can share it here. 
Enjoy!
Andy

• 2 1/2 Lbs heirloom tomatoes, sliced in big chunks
• 3/4 cup olive oil
• 1/4 cup balsamic vinegar (Fustini's for both oil and balsamic!)
• 1/2 cup shallots
• 6 large garlic cloves (optional)
• 1/4 cup fresh oregano (or 1 tbsp  dried)
• 1 1/2 cups fresh basil
• 1 tsp kosher salt
• Coarsely ground pepper

1. Preheat oven to 415F.
2. Combine all ingredients in a large bowl and mix well. Pour into a 13" x 9" pan. Roast 1 hour or until the tomatoes are blackened.
3. Transfer to a food processor and run to desired consistency. 
4. Makes 4 to 5 cups.

Foodie Friday: Heirlooms!

Just a quick post in honor of the heirloom tomato. I love them and they're in season! I'll actually eat so many of these that I get canker sores. Terrible I know, but it's for the love of good food!

This is a quick, easy picnic salad to assemble and then head to the beach.

Andy

Add quantities of the items below to your taste and number to feed!  ;->

• Heirloom tomatoes, chopped
• Mixed greens, torn to bite-size
• Sweet onion, diced
• Avocado, small chunks
• Red pepper, chopped
• Pines nuts
• Goat cheese
• Fustini's Butter Olive Oil and Ginger-Honey White Balsamic with dashes of black pepper and French Grey Seal Salt.