So I went all out for this Italian themed Sunday feast. I had picked up a medium and large dough ball from my local pizzeria on the way home from work Friday, and I really wanted a roasted garlic sauce to go with some fresh tomatoes and basil. I totally winged this sauce and I thought it came out pretty awesome. I ended up making pizza sauce by using up some leftover tomato paste and adding some Italian spices, salt & pepper, and veggie stock to thin it out. This doubled as the dipping sauce for the cheesesticks. I got to use up some of the leftover [Veganomicon] moussaka I made earlier in the week by dismantling it and using it as an amazing pizza topping. I couldn’t believe how great that combination came out on the pizza. Somehow I managed to get everything done and still hot, so that was nice too!
Roasted Garlic & Tomato Basil Pasta
8 oz desired pasta shape, cooked according to box instructions (I used farfalle)
1/2 pint grape or cherry tomatoes, halved
2 small to medium tomatoes, roughly chopped
10 cloves of garlic
1 large shallot, sliced thinly
1 tsp. balsamic vinegar
pinch of Italian seasoning (I use and Italian blend grinder that has salt & pepper too)
Salt & Pepper (but I still used a little extra sea salt & fresh ground pepper)
Olive oil for misting
1/2 c. vegan parm
1 tbsp. vegan mozzarella/Daiya Italian shreds (it was what i had left after the pizza making ; )
about 8 big basil leaves, sliced into chiffonade (see note below!)
1. Preheat oven to 400*F. Lightly mist an 8×8 baking dish with olive oil.
2. Combine tomatoes, garlic, shallots, balsamic, and seasonings in prepared pan and spray lightly with olive oil. Bake for 30-35 minutes. (I baked in the toaster oven because I had the big oven going with the pizzas, so I covered it with foil (to keep from burning) for the first 20 minutes, and then uncovered for 15 minutes.)
3. Toss with freshly drained pasta, add vegan parm, mozzarella, and basil. (NOTE: to chiffonade basil take the leaves and pile them on top of each other. Roll them up and slice thinly. Presto. You look fancy. This was my first time doing it!)
Serve with a little extra basil on top for garnish, and enjoy!
And now for the cheesesticks & pizza…