Dinner: If you want a thicker garlicky tomato sauce for your pasta (kelp noodles or spaghetti squash), then this sauce is ideal. Shave some pecorino or parmesan over the pasta and serve.
Appetizer: Once cold, this sauce is a good dipping sauce for cold cooked shrimp.
Salad: When the sauce is warm or at room temperature, pour it over a bed of arugula. Shave some manchego or midnight moon cheese over the salad and serve.
Our favorite cheese for any of these dishes is midnight moons cheese. It is dense, nutty and salty and has a sweet undertone.
- 5 cloves of garlic
- 5 medium tomatoes
- 1/2 cup EVOO
- 10 baby organic carrots
- 1 tsp black pepper
- 1 tsp sea salt
- strong harder cheese (pecorino, parmesan, manchego, midnight moon)
1) Blend the ingredients to a fine and non-chunky sauce.
2) Pour the sauce in a pot and simmer the sauce for about 30 minutes (the sauce should get a little thicker and darker).