LADY IN RED

hi guys !
we are celebrating this weekend with our dear Sophia ! this recipe is perfect to end the summer. I can't wait to see you recreating this one !
much love
V

RECIPE

Heirloom Tomatoes with Warmed Herb dressing

4-5 heirloom tomatoes, various sizes
1/3 cup olive oil
1/2 cup basil, chopped
1/4 cup purslane, chopped
4-6 cloves garlic, chopped
1 small onion/ shallot, chopped
1 tsp kosher salt
1/2 tsp cracked black pepper
3 tbsp fresh currants, optional

Cut heirloom tomatoes and arrange in bowl or plate. In a skillet, heat olive oil, shallot, and garlic together on low for 4-5 minutes (until garlic starts to get golden),add purslane, sea salt, and basil. Stir, and let flavors infuse for 20 minutes. Pour warm herb dressing over tomatoes, season with kosher salt, and black pepper. Garnish with currants (if using)


Roasted Tomatoes

2 bunches tomatoes on the vine
2 sprigs Rosemary
1 whole garlic bulb, cut in half
1/4 cup olive oil
1 1/2 tsp kosher salt
1 Fresno chili
Optional: a splash of red wine vinegar

Preheat over to 350 degrees. Place all ingredients in oven-safe dish, making sure all ingredients are evenly coated with olive oil. (Place garlic face down in dish to avoid scorching.) Roast for 90 minutes to 2 hours.


Marinara Sauce

2 28 ounce cans of whole peeled tomatoes
1/2 cup onion, finely diced
1/2 tsp oregano
4-5 cloves garlic, diced
1 1/2 tsp kosher salt
1/4 cup olive oil
1/3 cup basil leaves
2 tsp soy sauce/coconut aminos, optional

In a heavy bottom pan on medium high heat; add olive oil, garlic, and onion. Let’s cook for 5-6 minutes until garlic and onion get golden brown. Add tomatoes, oregano, kosher salt, basil, and coconut aminos (if using), let cook for at least 45 minutes, stirring every ten minutes or so. Don’t let sauce come to boil, keep heat on low. Sauce will reduce, and become thicker.