It’s summer! If your gardens are like ours here at the Inn at Warner Hall, you’re gearing up for a fruitful season of vine ripe tomatoes and rich basil. Looking for a recipe? Try Chef Eric Garcia’s Roasted Tomato Basil Sauce.
8 Ripe tomatoes, cored and quartered
1 White onion, chopped
8 Garlic cloves
½ cup Olive Oil
1 cup White wine
1 Quart Water
To Taste Salt & Pepper
1 Bunch Fresh Basil
Dash Balsamic vinegar
– Pre-heat oven to 400 degrees.
– Toss the tomatoes, onions and garlic with olive oil in a small bowl.
– Place tomato mixture in an 11 x 9 glass baking dish.
– Roast the tomato mixture in the oven for 30 to 40 minutes, or until onions are soft.
– Remove the tomato mixture from the oven and pour into a large pot.
– Place the pot over medium high heat on the stove and add the white wine and water.
– Bring to a hard simmer, not quite boiling, then turn down to a low simmer.
– Allow this to cook for 20 to30 minutes at low simmer.
– Remove from the stove and puree until smooth. While pureeing the tomatoes, add in the fresh basil.
– Season with salt, pepper and a dash of balsamic vinegar.
– Toss with pasta. Freeze leftovers. Be creative!
Yields two quarts of sauce.