Roasted Garlic Basil Tomato Sauce

~ lindy

Roasted Garlic Basil Tomato Sauce

Ingredients:

*1/2 baking sheet filled with quartered Roma Tomatoes or use your Garden Tomatoes, you may have to roast a little longer with your garden tomatoes depending on the juiciness of the tomatoes 

*10 to 12 Cloves of Garlic

*1 medium Yellow Onion, Julienned 

*Extra Light Olive Oil, lightly drizzle over tomatoes, garlic and onions

*Kosher Salt, sprinkled over all tomatoes, garlic and onions

*Fresh Black Pepper, grind over all tomatoes, garlic and onions

*2/3 cup Fresh Basil Leaves

Instructions:

Preheat oven to 400*F.

On a foil lined or parchment lined 1/2 baking sheet.  Place quartered tomatoes, place around garlic and julienned onions.  Drizzle on the olive oil, sprinkle on salt and pepper.

Roast in the oven for 1 hour, longer if needed depending on the sizes of the tomatoes.

After roasting allow to cool slightly and blend in the blender until semi-smooth texture then add basil leaves and blend until desired smoothness.

Store in the fridge a 2-4 days or freeze until ready to use up-to 3 to 6 months.  After this time it could get freezer burn.

Uses: Spaghetti, Any Pasta Dish that calls for tomato sauce and etc…

Enjoy!

Lindy

Colorful Pudding Cookies

~ lindy

Colorful Pudding Cookies

Ingredients:

*1 cup Butter, room temperature OR use 1/2 cup Butter Flavored Shortening and 1/2 cup Butter, room temperature OR Olive Oil Plant Based Butter, Note: Cookies will be cruncher with the plant based butter

*1/2 cup White Sugar

*1/2 cup Brown Sugar

*3 Eggs, room temperature

*1 teaspoon Vanilla Extract

*2  and 1/4 cups All-purpose Flour

*1/2 cup White Wheat Pastry Flour

*1/3 cup Instant Vanilla Pudding Mix, boxed kind

*1 teaspoon Baking Soda

*1 teaspoon Baking Powder

*1/4 teaspoon Kosher Salt

*1 package 10 ounce M&M Mini Baking Bits Milk Chocolate 

Instructions:

Note:  I like to hand mix this recipe with wooden spoon in a medium glass bowl.

1. Cream together in a bowl; Shortening, butter, granulated sugar, brown sugar and vanilla.

2.  Add eggs one at a time, stirring until ingredients are combined.

3. Whisk together in a separate bowl the dry ingredients.

4.  Add a cup at a time of the dry ingredients to the creamed mixture.  Add more flour if needed, cookie dough should be slightly sticky.  Stir in M&M baking bits.  Refrigerate 1-2 hours or overnight for best results.

5.  Using a cookie scoop (about 2 tablespoons per cookie dough ball), scoop 6 scoops onto Silpat covered 1/2 baking sheet, or cooking sprayed or  parchment paper would work as well.  Do not press done cookie dough balls.  Keep dough chilled between batches.

6.  In a pre-heated oven on 350*F.  Bake the cookies about 10-12 minutes or when the edges barely begin to turn a light golden color, being careful not to over bake.

Makes about 30 cookies

Tip: For best results on baking any cooked or baked goods in the oven, make sure your oven is heating temperature is at the correct temperature. Use an oven thermometer to test your ovens temperature and adjust your oven temperature as needed according to oven thermometers reading.

Enjoy!

Lindy