The Sauced Chef

Sauce Lab #5: Lemon-Thyme-Beet Vinaigrette

food processor

1/2 cup beet juice (or you can puree 1/4 of a roasted beet)

3 tbsp lemon zest

3 tbsp FRESH thyme

1 cup red wine vinegar

2 tbsp vanilla balsamic (or regular balsamic w/ vanilla extract added)

1 tbsp lemon juice

1 tsp honey

3/4 cup salad oil

 S/P TT

1. Add everything but the oil and S/P to the food processor and blend
2. While the food processor is blending slowly pour in the oil (depending on your oilyness preference, you may want to add more oil)
3. Season with S/P till it reaches that tasty pinnacle of zest

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Sauce Lab #4: Roasted Tomato Jus and more

1 sheet pan covered in aluminium foil

2 large bowls

1 fork

12 large tomatoes (halved and cored)

 1/4 extra virgin olive oil

6 rosemary sprigs

10 garlic cloves

S/P TT

1. Preheat oven to 225 degrees
2. After halving (use a serrated knife for this) and coring (use a small little dinky knife) the tomatoes add them to a bowl and toss with olive oil and a couple pinches salt and pepper
3. Once coated place tomato halves on sheet pan
4. Liberally distribute the rosemary sprigs and garlic around the tomatoes
5. Place in oven, roast for about 20 minutes
6. Pull out sheet pan and use fork to remove skin from all tomatoes (this is a pain in the ass, but totally worth it)
7. Drain juice or Sauce Lab #4 Roasted Tomato Jus from sheet pan into large bowl
8. Continue to roast and drain for about another hour or until the tomatoes have barely any moisture left
9. Store and/or freeze roasted tomatoes and use for anything (sauces, stuffing, pizza, bruschetta, etc)
10. Store and/or freeze Sauce Lab #4 Roasted Tomato Jus and use for anything
11. Store and/or freeze tomato/rosemary roasted garlic (great for pizza topping or adding subtle garlic flavor without the bite)
12. Get Sauced?

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