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.

What you’ll need:

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

What you’ll do:

–       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.