Sungold Tomato Sauce
- 2 lbs. Sungold or other sweet cherry tomatoes* (washed, stems removed)
- 2 tbsp good quality olive oil
- 1/2 tsp red wine vinegar
- 3 garlic cloves, minced
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp sea salt, plus more to taste
- 1 tsp fresh thyme, minced
- 1 tsp fresh oregano, minced
- 1 tbsp good quality olive oil
- 2 medium shallots, minced
- 1 1/4 cup arborio rice
- 3 cups vegetable stock (low-sodium if you wish)
- 1/4 cup dry white wine**
- 15 oz can cannellini beans, drained and rinsed
- coarse sea salt to taste
Sungold Tomato Sauce
- Pre-heat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a medium-sized bowl, coat the tomatoes with the olive oil, red wine vinegar, minced garlic, crushed red pepper flakes, sea salt, thyme, and oregano. Turn the tomatoes out on the parchment-lined baking sheet and roast in the oven for 30 minutes, or until the tomatoes burst and are juicy/slightly caramelized.
- Remove the roasted tomatoes from the oven and allow them to cool to room temperature. Transfer the warm tomatoes and most of their cooking liquid to a high-speed food processor with an S blade or powerful blender, and whirl away until the sauce is smooth. Taste, add sea salt as desired. Set the sauce aside.
- In a medium-large Dutch oven, heat 1 tbsp of olive oil over medium heat. Add the shallots and sauté until translucent (about 7-10 minutes).
- Meanwhile, add the vegetable stock to a small saucepan. Gently warm the stock over medium heat (do not boil); cover and turn the heat down to low to keep warm.
- Add the rice to the Dutch oven and cook for 3-4 minutes, until lightly toasted. Then add the white wine and cook the wine down until the liquid has evaporated.
- Ladle the vegetable stock (about 1/2 cup at a time) on top of the rice, stirring constantly, until the liquid absorbs; then add more stock. (This process will take about 30 minutes.)
- Once all of the vegetable stock has been added, the rice will look slightly chalky. Stir in the roasted Sungold tomato sauce, a bit at a time, until the rice is al dente (this should take a just a few minutes). Gently fold in the cannellini beans and stir until warm (a few minutes should do the trick); then remove the risotto from the heat.
- Add sea salt to taste. Then divide the risotto between bowls. Garnish with fresh herbs, crushed red pepper flakes, fresh Sungold tomatoes and a drizzle of olive oil as desired. Enjoy!
* I used a combo of Sungold and a few red cherry tomatoes for the sauce, with Sungolds being the predominant cultivar.
**If you wish to cook with vegan wine, Barnivore may be able to help.