9 Heirloom Tomatoes

2 Cups Cherry Tomatoes

4 Tbs. Flax Powder

4 -6 Cloves Garlic diced

4 Tbs. Miyoko’s Creamery Sun-Dried Tomato Cheese, )let sit out from fridge for awhile)

1 Tbs. dried Oregano, Basil * preferably fresh Oregano but dried is fine.

Garnish: Fresh Parsley, Red Pepper, Malton Salt, Rallis Olive Oil Raw

Preheat oven to 400, wash and place tomatoes on a roasting rack, and sprinkle with Malton Salt. Roast for 20 minutes.

Heirloom Tomatoes; Wash and chop into quarters, place on baking tray and roast at 400 degrees, for 22 minutes. Start your water boiling for pasta. This

STEP 1: Take the Cherry Tomatoes, and push through strainer with a flat part of a fork and mash until the tomato juice is completely out. This way you leave out the seeds and skins.

STEP 2: Do the same as 1 for the larger quartered tomatoes. Straining them through strainer, and use the juice from the bottom of pan.

In a large skillet, add the tomato sauce, add the flax powder, and use a whisk to blend in thoroughly. Add the Miyoko’s cheese, this is a thick creamy cheese, blend it in thoroughly. Simmer adding the spices for approximately 15 minutes, stirring frequently. Add the garlic towards the end and simmer.

Plate the linguine, pour the sauce over top, and add garnish of parsley, and Ravis EVOO, Malton Salt, Red Pepper, and serve with salad, and white bean salad. I made a lodge garlic bread, with Miyoko’s Sun-Dried Tomato and Red Peppers, Green Salad, and White Beans with Lemon Vinaigrette.

It’s been difficult to see friends with Covid and with my pre-existing asthma, I finally made the move and so glad I did. Sidney’s been a long time close to my heart friend. I told him I had some tomatoes from the garden, and he said, “Let’s make some tomato sauce!”, I loved that! Who doesn’t love tomato sauce and pasta!

This is a great way to use up the tomatoes you have in your garden. You don’t need to have the cherry tomatoes in it, but they were also from the garden to use up.

It was truly satisfying and so delicious! Also, Sidney has turned plant-based because of me, and I’m so proud of him. He’s a great slow, plant-based cook and friends can teach us so much more about food. I’m happy to share this recipe with you and hope that you enjoy as much as I did. Oh yes, he’s an amazing artist, grab his book, “Art on Fire”, you’ll be so glad you did!
Serve with a white bean salad, made with vinaigrette, Sourdough Garlic Bread with vegan cheese and red peppers. Made for an amazing meal.

Aproveite sua comida! Enjoy!

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