ROASTED HEIRLOOM TOMATO SAUCE

Here at Monk’s we have a deep love for heirloom tomatoes.. We may even have an overly healthy addiction to them.  We are just suckers for the beautiful colors and all their unique qualities. From the green zebras to the purple heart varieties we have found heirloom tomatoes taking over our fridge!! So if you’re like us and have a few pounds of tomatoes sitting around that are just slightly past perfect here’s a recipe for you! 

Now most recipes say to boil and peel the tomatoes but we decided to do the exact opposite! Roasted and with the skins on!  Tomatoes are chalk full of amazing nutrients! They contain carotene lycopene on of the most powerful antioxidants.  It’s said that the lycopene in cooked tomatoes can help prevent prostate cancer!

additionally to pack a healthy punch we added some roasted garlic.  we all know garlic is great for keeping away vampires and such.  But, it’s also full of antioxidants, great for over all heart health, and is a natural anti-inflammatory to name a few.

ROASTED HEIRLOOM TOMATO SAUCE
 5lbs of tomatoes- any variety will work beautifully 
5 cloves of garlic in skins
1/4” cup of olive oil 
11/2 tsp kosher salt - (1/2tsp for roasting)
1 tsp black pepper - (1/2tsp for roasting) 
1 cup of white wine- (dry table wine works well.  this step can be skipped with out loosing to much flavor also) 
2 tsp dry Italian seasoning mix
- preheat the oven to 325.
- cut tomatoes in half and place on 2 13x9 baking dishes sliced side up.  try not to crowed the tomatoes so they can all get a nice char to the skins 
- wrap garlic in a foil pouch and place in 1 of the roasting pans
- drizzle with olive oil and sprinkle with salt and pepper, roast for 1 hour, check and rotate for 30 minutes. 
-turn the heat up to 400 for the last 30 minutes so everything gets a good char.
-pour everything in the pan into the food processor or blender and pulse for a few minutes
-pour into a sauce pan with all the remaining ingredients.  Simmer on medium low for 30-90 minutes.  The sauce will thicken the longer you let it cook. 
we decided to make some ciabatta pizzas with our sauce but you could really do anything with it from this point. Enjoy! 

We missed our regular #meatlessmonday #veganrecipe post yesterday so here’s a #tomatotuesday one for you!  After our epic rain storms in Brooklyn this Sunday all we wanted over here at Monk’s HQ was a nice warm cup of soup!  I had a few lbs of past perfect but still beautiful #heirloomtomatoes hanging around and decided a roasted tomato soup would be perfect!  I’m not usually one for a straight #Daiya grilled cheese sandwich but to dip into this amazing soup it was perfect!



Roasted Heirloom tomato soup

. 3lbs of heirlooms quartered

. 2tbs olive oil

. 3 large cloves of garlic, unpeeled

. ¼ tsp dried thyme or 1 tsp of finally chopped fresh if you have it

¼ tsp crushed red pepper

. 1 tsp of kosher salt

. ½ tsp of black pepper

. 4 cups of vegetable broth



Method

. Heat the oven to 400 degrees.

. place tomatoes on a roasting pan with one of the cut sides up.  Sprinkle w. salt and pepper and drizzle olive oil over all the tomatoes.

. wrap garlic in a foil pouch and place on roasting tray.

. Roast for about an hour until tomatoes are brown and garlic is tender. Cool slightly.

. Unwrap and peel garlic.  Place cloves, tomatoes and any juice from tray into the blender or food processor.  Blend until desired consistency is reached.

. Pour in to medium pot, add the thyme and crushed red pepper, and stock.

. Bring to a boil then reduce heat and simmer for 25 minutes.

. Remove from heat and adjust to taste.

Enjoy!

We missed our regular #meatlessmonday #veganrecipe post yesterday so here’s a #tomatotuesday one for you! After our epic rain storms in Brooklyn this Sunday all we wanted over here at Monk’s HQ was a nice warm cup of soup! I had a few lbs of past perfect but still beautiful #heirloomtomatoes hanging around and decided a roasted tomato soup would be perfect! I’m not usually one for a straight #Daiya grilled cheese sandwich but to dip into this amazing soup it was perfect!

Roasted Heirloom tomato soup

. 3lbs of heirlooms quartered

. 2tbs olive oil

. 3 large cloves of garlic, unpeeled

. ¼ tsp dried thyme or 1 tsp of finally chopped fresh if you have it

¼ tsp crushed red pepper

. 1 tsp of kosher salt

. ½ tsp of black pepper

. 4 cups of vegetable broth

Method

. Heat the oven to 400 degrees.

. place tomatoes on a roasting pan with one of the cut sides up. Sprinkle w. salt and pepper and drizzle olive oil over all the tomatoes.

. wrap garlic in a foil pouch and place on roasting tray.

. Roast for about an hour until tomatoes are brown and garlic is tender. Cool slightly.

. Unwrap and peel garlic. Place cloves, tomatoes and any juice from tray into the blender or food processor. Blend until desired consistency is reached.

. Pour in to medium pot, add the thyme and crushed red pepper, and stock.

. Bring to a boil then reduce heat and simmer for 25 minutes.

. Remove from heat and adjust to taste.

Enjoy!

This week for #meatlessmonday we wanted to share a recipe using our chiptole seitan. This one is pretty easy and tastes amazing! It doesn’t require a ton of prep or an expert hand in the kitchen. 
Chipotle Fajitas with Coconut Black Beans
Seitan makes great fajitas.  Seared seitan, sizzling peppers, grilled onions and warm tortillas make for a quick, delicious summer hit.  Use our Chipotle Monks Meat and go from hit to classic.
FAJITAS:
1 lbs of Monk’s Meats chipotle seitan sliced and marinated (see below)
1 green pepper sliced
1 red pepper sliced
1 medium Spanish onion sliced

Fajita Marinade:
¼ cup of olive oil
¼ cup lime juice, fresh squeezed
2 cloves of garlic, minced
1 tsp cumin
1 tsp cayenne pepper
½ tbs of salt
1 tsp black pepper

Combine all ingredients in a jar with lid, cover and shake vigorously or in measuring cup and mix with immersion blender.  Pour over 1lb of sliced seitan.  Toss to coat.  Let seitan marinade for at least 1 hour (or refrigerate overnight).  
Coconut Black Beans:
1 tbs vegetable oil
3 large cloves of garlic chopped
1 cup of Spanish onion chopped fine
2 to 3 whole dried chilies or ½ tsp of chili flakes
2 tsp cumin
1 tsp black pepper
1 ½ tsp salt 
1 7oz can of coconut milk
2 25oz cans of black beans

In a medium pot heat oil on medium heat, add the onions cooking until they are translucent, about 3-4 minutes. Add the garlic and continue cooking for 2 additional minutes.  Next add all the spices and stir well.  Mix in the coconut milk and simmer for 5 minutes.  Add the beans and cook down on low for about 15 minutes. 
While the beans are simmering, sear your Monk’s Meats on hot grill or skillet with sliced peppers and onions. 
Serve with coconut black beans and warmed tortillas.

Photo credit: Rebecca Greenfield http://www.rebeccagreenfield.com/

This week for #meatlessmonday we wanted to share a recipe using our chiptole seitan. This one is pretty easy and tastes amazing! It doesn’t require a ton of prep or an expert hand in the kitchen. 

Chipotle Fajitas with Coconut Black Beans

Seitan makes great fajitas.  Seared seitan, sizzling peppers, grilled onions and warm tortillas make for a quick, delicious summer hit.  Use our Chipotle Monks Meat and go from hit to classic.

FAJITAS:

1 lbs of Monk’s Meats chipotle seitan sliced and marinated (see below)

1 green pepper sliced

1 red pepper sliced

1 medium Spanish onion sliced

Fajita Marinade:

¼ cup of olive oil

¼ cup lime juice, fresh squeezed

2 cloves of garlic, minced

1 tsp cumin

1 tsp cayenne pepper

½ tbs of salt

1 tsp black pepper

Combine all ingredients in a jar with lid, cover and shake vigorously or in measuring cup and mix with immersion blender.  Pour over 1lb of sliced seitan.  Toss to coat.  Let seitan marinade for at least 1 hour (or refrigerate overnight).  

Coconut Black Beans:

1 tbs vegetable oil

3 large cloves of garlic chopped

1 cup of Spanish onion chopped fine

2 to 3 whole dried chilies or ½ tsp of chili flakes

2 tsp cumin

1 tsp black pepper

1 ½ tsp salt 

1 7oz can of coconut milk

2 25oz cans of black beans

In a medium pot heat oil on medium heat, add the onions cooking until they are translucent, about 3-4 minutes. Add the garlic and continue cooking for 2 additional minutes.  Next add all the spices and stir well.  Mix in the coconut milk and simmer for 5 minutes.  Add the beans and cook down on low for about 15 minutes. 

While the beans are simmering, sear your Monk’s Meats on hot grill or skillet with sliced peppers and onions. 

Serve with coconut black beans and warmed tortillas.

Photo credit: Rebecca Greenfield http://www.rebeccagreenfield.com/

We are featured in @vegetariansnob Vegan Brooklyn review. Check it out here!! http://vegetariansnob.com/?p=1546

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Welcome to Monks! Want to know what we are up to? Sign up here to see what we are making this week.

To order, email us at eat@monksmeats.com

Find us on the shelf at the following fine food establishments:

Manhattan

Commodities Natural Market

165 1st Ave, New York, NY 10003

commoditiesnaturalmarket.com

Brooklyn

Perelandra Natural Food Center

175 Remsen St, Brooklyn, NY 11201

http://www.perelandranatural.com/

Quechol Products Incorporated

310 Graham Ave, Brooklyn, NY 11211

Bushwick Food Coop

2 Porter Ave, Bushwick, NY 11237

http://bushwickfoodcoop.wordpress.com/

New mushroom sandwich today @smorgasburg using #queenmajestyhotsauce ….. yum! Local organic strawberry horchata special for all you dads!

New mushroom sandwich today @smorgasburg using #queenmajestyhotsauce ….. yum! Local organic strawberry horchata special for all you dads!

We are a couple weeks into our 1st spring season at Smorgasburg and it has been fantastic!   Come check out our new skewer menu and tasty beverages. Saturdays we are at: East River State Park located on Kent ave at North 8th, Williamsburg Brooklyn.  Sundays we are at: Brooklyn Bridge Park, Pier 5, Brooklyn Heights.  Both locations offer amazing views of the city.

We are a couple weeks into our 1st spring season at Smorgasburg and it has been fantastic!   Come check out our new skewer menu and tasty beverages. Saturdays we are at: East River State Park located on Kent ave at North 8th, Williamsburg Brooklyn.  Sundays we are at: Brooklyn Bridge Park, Pier 5, Brooklyn Heights.  Both locations offer amazing views of the city.

SIGN UP FOR OUR WEEKLY SPECIAL TO FIND OUT WHAT WE ARE COOKING THIS WEEK

Welcome to Monks! Want to know what we are up to? Sign up here to see what we are making this week.

To order, email us at eat@monksmeats.com

bedstuyfreshandlocal said: Hey, I have a new community grocery store in Brooklyn. We'd love to carry some local vegan products. Do you sell wholesale? Could you send us a price sheet for your products? Thanks! -Dylan

Hi Dylan,

We’d be happy to send you a product sheet. Can you forward us an email address or email us @ eat@monksmeats.com.

Thanks!
Rebecca
Monk’s Meats