I’ve been enjoying the long holiday weekend – I didn’t work at all on the 4th and only a couple of hours each Friday and Saturday and Sunday – tho I am not quite started on Sunday’s hours as yet <grin>.
Yesterday I tried out a recipe for a [vegan] roasted tomato sauce. I liked the method – chop everything up, drizzle on a little olive oil, and roast for an hour. Cool and purée. Worked a charm – I adapted the recipe a little bit, to fit around going to see World War Z – I roasted everything for almost an hour, then turned the oven off and left the pan in there until we got back, 2 1/2 hours later. Dumped the pan of veggies into the food processor with the almost wilted leaves of the first bunch of basil I’ve gotten in my CSA box so far. I used 5 slicing tomatoes, and 3 Romas, instead of the “10” called for, one jalapeño, and left out the “brown” onions (I assume meant what I’d call “purple” or maybe red, onion) because I didn’t have any. I thought I might add some tomato paste or sugar – I like a sweet tomato sauce – but this was, without the addition of sweeteners, and thick enough without the tomato paste. The recipe gives you the option of using zucchini or carrots along with the tomatoes, onions, and chile – I used zucchini, but I think carrot would make an even naturally sweeter sauce. I also peeled the garlic, so I wouldn’t have to squeeze the sticky paste out of the skins, and omitted Italian seasoning (ick).
I used the sauce for a very UN-vegan batch of manicotti – mascarpone & goat cheese stuffing, mozzarella on top. The pictures last night were poorly lit & depressing – I took some shots of the leftovers this a.m. to make up.
Manicotti with roasted vegetable sauce, and brat bun garlic toast
Extra roasted veg sauce – can’t decide if I should freeze it right away, and do something else with it – like zucchini parm …
