TOMATO SAUCE
1 jar of Organico Bello Tomato Basil Sauce
4 cloves garlic diced
Collards Greens diced
1/4 cup Contadini Slow Roasted Cherry Tomatoes
Herbs: Fresh Oregano, Basil, and Parsley
Add the Tomato Sauce to iron skillet, add the herbs, simmer for 15 minutes on low with the garlic and then add the roasted tomatoes, collard greens last. You want the collards to stay a light green, cook another 4- 5 minutes until light green. I may have added a little broth from the pasta water at end for thinner consistency.
KITE HILL MUSHROOM RAVIOLI
Cook and blend with tomato sauce.
TOFU DIP
1 Block firm tofu
1 yellow onion sliced
Vermouth
1/4 cup White Miso
Fresh Rosemary, Oregano, Dried Basil
Frattoria Italia Truffle Flavor Buillion (prepare in pot 1/2 cup broth)
Sauté the onions in a little oil, add the herbs, reduce with vermouth until a light brown, reduce again with truffle veggie broth.
BLEND
Add the onions, tofu crumbled, and a large 4 tbs. white miso, 1/4 cup veggie stock and blend, add turmeric and black pepper, blend some more. I’m not sure why with the turmeric added it turned green, but it did and it was delicious!
Garnish: Protein Rich Tofu Dip, Black Olive Pesto, Basil Pesto and drizzle with EVOO, and red pepper flakes.
Just learned that for a good tomato sauce, the tomatoes must be Italian. What was key to the tomato sauce were these juicy little sun dried tomatoes. A must have in every pantry, add to any dish. I must say this dish was beyond SUCCLENTO! Bon Appétit! You must try!