Regular price $7.00
An all-purpose Italian seasoning; use on lamb, beef, chicken, fish, vegetables, and in salads, soups, stews, lasagna, pasta sauces and homemade bread. The possibilities are endless.
1 tbs. Olive Oil, plus more for drizzling
2 cups cherry tomatoes
6 cloves garlic, finely sliced
1 tsp. Tuscan Farmhouse Blend
1/2 - 1 tsp. sea salt
3-4 Basil leaves, cut into strips (use scissors)
Shredded Mozzarella cheese
Balsamic Vinegar for drizzling (optional)
Naan bread (or your favorite flat-bread)
Preheat oven to 400. Cover a baking sheet with foil and brush with olive oil. Cut all the cherry tomatoes in half and place cut side up on the baking sheet and sprinkle with sliced garlic, Tuscan Farmhouse Blend and sea salt. Roast the tomatoes for 25-30 minutes (stirring a couple times) until tomatoes are soft and fragrant. When done remove the tomatoes from oven and let cool.
Increase oven temperature to 425 degrees. Brush flat-bread with olive oil. Add desired amount of the tomato mixture. Top with shredded Mozzarella and Basil strips. Bake for 7-10 minutes.
Drizzle with Balsamic Vinegar (optional)
Roasted Puttanesca Sauce
6 Roma Tomatoes, roughly chopped
6 Garlic cloves, peeled
4 TBS Extra Virgin Olive Oil, divided
2 TBS balsamic vinegar
2 TBS Tuscan Farmhouse Blend
2 TBS Capers
1/4 cup artichoke hearts, chopped
1/4 cup kalamata olives, chopped
Preheat oven to 375. In a large bowl, toss together tomatoes, garlic, 2 TBS EVOO and balsamic vinegar. Transfer to a baking sheet and roast, stirring every 10 minutes until tomatoes are softened, about 30 minutes. Transfer to a food processor; add remaining EVOO and process until smooth. Stir in Tuscan Farmhouse Blend, capers, artichoke hearts and olives. Serve over pasta.