Cascading Kitchen notes:
This is a really versatile sauce, use it over a fresh salad of greens, steamed potatoes mixed with winter squash cubes, over cooked grain or pasta or smeared into a hearty roast beef sandwich.
Place the following veggies on a roasting tray:
- ½ leek (white portion cut into ½ moons)
- 1 parsnip-diced
- 1 carrot-diced
- 1 sweet red pepper-diced
- ½ cup parsley-chopped
- 1 shallot-diced (if you have one)
- 6-7 tomatoes-cored and cut in half
Place them skin down so the juices can evaporate as it bakes.
- 1 head of garlic-unpeeled but brushed with olive oil
- Drizzle 1/2 cup of avocado or peanut oil (they are healthier when used in high heat) over the whole roasting pan. (don’t use coconut oil because it creates a bad mouth feel when the sauce cools)
- Place in an oven preheated to 450 degrees. If you have a convection fan, use it.
- Bake for 15 min. Check for burning on the edges, stir those pieces back to the center without disturbing the tomatoes.
- Turn the heat down to 425 degrees and bake another 15-20 min.
- Cool slightly.
- Drain the oil from the pan into a bowl.
- Remove the garlic toes from their outer paper.Place all the roasted veggies including the garlic into the blender.
- 3/4 C Olive oil
- ¾ cup of red wine vinegar or sherry vinegar
- 1 tsp sea salt
- 1 tsp black pepper
- 2 Tb. fresh lemon or lime juice
Puree the whole batch.
If you want to add brightness to the sauce add the zest from your juiced fruit (lemon or lime)