We are three sisters united in our search for the divine - in food, libation, literature, art, and nature. This blog will capture the true, sometimes decadent, at times humorous, and every so often transcendent adventures of the Salvation Sisters.

Thursday, September 17, 2015

Mill Valley's 7th Annual Dog Show and Linda's Roasted Heirloom Marin-ara

My Traveling Tales by Linda

"Dogs are not our whole life, but they make our lives whole." — Roger Caras




   The Mill Valley Dog Show that is hosted by Whole Foods Market Blithedale is a highly anticipated community event that is held annually in the spacious parking lot of the market each August. This year was show number seven, and the families of Mill Valley turned up with kids and pooches in tow. Some were eager to participate, others wanted to stroll and socialize with their pups—but my oh my... how we all do love our dogs! The five dollar entry fee and raffle money went to a worthy local organization—The Milo Foundation.



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Linda's Homemade Roasted Heirloom Marinara


   If you have excess tomatoes from your garden, making marinara is a great way to use them up. Roasting the tomatoes in a slow oven with onion, garlic herbs and olive oil, not only creates  great flavor, but it also helps evaporate off excess moisture, which helps concentrate the flavors.


Equipment:
Large and shallow roasting dish
Food mill

Ingredients:
fresh tomatoes—about 3 pounds—cut in half or in large pieces
1 large onion cut into large chunks
several cloves of fresh garlic
fresh herbs such as oregano and thyme
1 tsp. red pepper flakes
1/2 cup good quality olive oil
Celtic sea salt or good quality salt
Fresh ground black pepper

My Roasted Heirloom Marinara featured here with gluten-free brown rice pasta and
Whole Foods Market® made-in-house sausages—a 20 minute dinner.
Procedure:
Preheat oven to 300 degrees.
In a large bowl, toss the prepped tomatoes with all the other ingredients. Spread out in the roasting pan, and roast for two hours. Pull from the oven at the end of the two hours and allow to cool. Process the contents of the roasting pan through a food mill. Refrigerate or freeze the sauce.


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