Today wasn’t as fun as most Fridays, as it was blastedly hot out, and we did not have time for the playground, library, OR coffee shop because the youngest had to get shots and I had to visit a client in jail…..but it was still reasonably fun because it was an office-less Friday! Always good, right? Plus, we are babysitting our friends’ dog, so now we have three dogs in the house, which again is always good! Husband and oldest child did a farmers’ market run while youngest and I were at the doctor’s office, so now we are fully stocked with more fresh veggies. I love summer veggies!
I really need to post about the following: PureFit bars (thanks, www.loveveggiesandyoga.com!), my New Balance loot, including new running sneakers and some fun running clothes, and the totally hip new sandals I got at Okabashi. All very worthy posts. However, my camera is out of batteries so I kind of have to post about stuff for which I already have pictures. Hence, this super simple recipe for roasted tomato sauce. This is based on the tomato sauce recipe that goes with the paella recipe in The Voluptuous Vegan. The paella recipe is pretty involved, but this sauce is easy and SO GOOD. It is a bummer to have to turn on the oven in the summer, but if we have it on for something else – bread, cookies, eggplant for babaganoush (have I told you about our 3-year-old’s obsession with babaganoush?) – then I try to throw in some tomatoes and onions for this sauce. I really hope to freeze some for the winter, but somehow there’s never enough left.
I also thought the tomatoes and onions just looked really beautiful coming out of the oven. I didn’t get a picture of the finished sauce, but it is an interesting orangey/pink/red color – far less red than traditional jarred tomato sauce, which is probably due to the onions and olive oil.
2 cloves of garlic, unpeeled
several sprigs of fresh thyme or rosemary, if you have it
Roughly chop the tomatoes and onions. Place in one or two 9 x 13 pans; it’s okay if they are layered, but you don’t want them totally crowded. Liberally sprinkle olive oil over them, and spinkle with salt and pepper. Throw in the garlic cloves, unpeeled, and the rosemary or thyme, if using.
Heat oven to 375. Roast for about 45 minutes or until the tomatoes are slightly shrivelled and browned, and the onions are also slightly browned.
Let cool so that you can handle the veggies without burning yourself. Squeeze the roasted garlic out of the skin; pick off a few of the leaves of thyme or rosemary; all those to the tomatoes and onions.
Put the tomato and onion mixture in a blender. Be sure to scrape in all of that yummy olive oil…..it has its own flavor, plus that of the onions, garlic, and herb!
Blend until smooth. Enjoy over rice, veggies, pasta, whatever.
On a side note, my husband has been making some fresh-from-the-farmers’ market peach milkshakes, to which he’s been adding Whole Foods animal crackers – sort of like peach speculoss, right? Ground up animal crackers…yum!
Question: I’ve been thinking about changing my blog layout. I didn’t realize how dark it was, and how the posts overlapped on each other in a most annoying way, until very recently when I checked it without signing in. What makes a food blog easy to read? What sort of features should I look for (without leaving WordPress)?