Consider this my official blogger nod to the new vegan cheeze sensation, Daiya. We don't have a Whole Foods in Gainesville, so the excitement over its being stocked at Whole Foods everywhere came to me a bit belated. But back in South Florida, Mom and I got over to one of the organic mega-stores and picked up some of the mozzarella variety, which we have thus far scattered on a pizza and the pasta seen above. The verdict? I'm so hooked on this stuff. Can't wait to make a grilled cheese.
The marinara we used for the pizza and the pasta was very rustic, and thoroughly homemade, right down to the freshly picked tomatoes from the little garden in my grandma's backyard. If your summer plot is beginning to overflow with tomatoes like ours is, I highly recommend this recipe - it makes a LOT of sauce!
Garden-Style Marinara
3 lbs. very ripe tomatoes
1 whole head of garlic
2 small yellow onions, roughly chopped
1 large purple or green bell pepper, diced
1/2 cup fresh basil, firmly packed
1 teaspoon fresh thyme leaves
1/2 cup fresh parsley
1/4 teaspoon dried oregano
red pepper flakes
olive oil
s&p
Squeeze half of the tomatoes into a large bowl, allowing everything but the skins to fall in. Cut the rest of the tomatoes in half, spread on a roasting pan and drizzle with olive oil, s&p. Roast in a 400-degree oven for 40 minutes.
Make a paste with the garlic and onions in a food processor. Transfer to a large pot with chopped bell pepper and a few shakes of olive oil. Saute until the pepper softens, then add both the squeezed and roasted tomatoes, all the herbs and red pepper flakes to your taste. Let the sauce cook down for about an hour on low heat.
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