Doesn't matter how you say it, what matters are they are all around us this time of year! I love hearing is my friends telling me that they have “too many tomatoes” in their gardens. One thing I found is there is no such thing “too many tomatoes”. Tomatoes are one of the most versatile vegetables (or fruit …depending who you ask) in the world. Sauces, Salads, Appetizers and Entrees always seem a little better with a little tomato.
-Richard
Crofut Bruschetta
2 pounds Fresh Tomatoes
1/4 cup extra-virgin olive oil
2 cloves garlic, halved
1/2 cup basil leaves, thinly sliced
salt & pepper
¼ cup Crofut St. Croix
The How To
Heat the oven to 400 degrees F.
Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
In a bowl, lightly mash the roasted tomatoes and combine with basil, garlic and wine.
Serve with Grilled Bread you can’t go wrong!
Crofut Marinara
3 tablespoons olive oil
2 8oz cans chopped tomatoes
2 clove garlic, minced
1 tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
2 tablespoons chopped onion
¼ cup balsamic vinegar
1/4 cup Crofut St. Croix
The How To:
In heave sauce pan heat up oil. Add onions and garlic. Cook until garlic starts to brown. Add balsamic and cook for about 1 minute. Add tomatoes and turn down heat to medium. Add remaining ingredients and let simmer for at least two hours. The longer you simmer the more intense the flavor.
-Richard
Crofut Bruschetta
2 pounds Fresh Tomatoes
1/4 cup extra-virgin olive oil
2 cloves garlic, halved
1/2 cup basil leaves, thinly sliced
salt & pepper
¼ cup Crofut St. Croix
The How To
Heat the oven to 400 degrees F.
Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
In a bowl, lightly mash the roasted tomatoes and combine with basil, garlic and wine.
Serve with Grilled Bread you can’t go wrong!
Crofut Marinara
3 tablespoons olive oil
2 8oz cans chopped tomatoes
2 clove garlic, minced
1 tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
2 tablespoons chopped onion
¼ cup balsamic vinegar
1/4 cup Crofut St. Croix
The How To:
In heave sauce pan heat up oil. Add onions and garlic. Cook until garlic starts to brown. Add balsamic and cook for about 1 minute. Add tomatoes and turn down heat to medium. Add remaining ingredients and let simmer for at least two hours. The longer you simmer the more intense the flavor.
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