There's an incredible selection of beautiful heirloom tomatoes this time of year in Sonoma. This dish from The Flaming Vegan highlights those fantastic tomatoes in a sauce that also incorporates Zinfandel. Now there's a recipe that has Dry Creek Valley written all over it.
- 2 cups Ziti Pasta, cooked al dente and drained
- 1lb of your favorite organic heirloom tomatoes
- ½ cup Collier Falls 2011 Zinfandel
- 1 tbsp Shallot, diced
- 2 tbsp extra virgin Olive Oil
- ½ cup fresh Basil, chiffonade
- 4-6 cloves Garlic (optional)
- Sea Salt & Pepper to taste
- Some tasty bread to serve
- Preheat oven to 300 degrees F.
- Roast tomatoes in advance.
- Slice each tomato into thirds and place flat in a casserole dish, slide some garlic cloves in between tomatoes if you like. Drizzle them all with olive oil and sprinkle salt and pepper over the top. Roast in 300 degree oven for two hours or until they start to curl at edges and dry on the top.
- Let the tomatoes rest a while.
- Cook ziti pasta al dente, drain and set aside.
- In a large pan, add one tbsp olive oil and shallot. Saute over med-low heat until shallot starts to caramelize. Add wine to pan and let reduce for a few minutes, then add a few tomato slices and smash into wine. Add pasta and toss to coat.
- Chop then add remaining tomatoes and half of basil, season with salt and pepper. Remove from heat and transfer to a large pretty serving bowl. Dress the top with remaining basil chiffonade. Serve straight away, with the rest of your Collier Falls Zin and a good crusty bread along side.
Heirloom tomatoes and Collier Falls Zinfandel. This dish is a great way of celebrating two of my favorite things Sonoma County has to offer