Sangria and Roasted Tomato Appetizer

Sangria

Cook's notes: This is summer living at its best when you can sit outside, sipping a delicious fruity drink while enjoying a roasted tomato appetizer. Need I say more.

Ingredients:

• 1 bottle of red wine (dry side)
• 1/2 cup peach schnapps
• 1/2 cup pomegranate juice
• 1/2 cup fresh lemon juice
• 2 peaches sliced 
• 1 orange sliced
• 2 lemons sliced 
• 1/2 pint raspberries
• 24 oz. plain club soda or raspberry flavored soda water

Directions:

• Mix the wine, juices and peach schnapps in a large pitcher
• Add fruits and let sit in refrigerator several hours
• Just before serving add soda water

Roasted Roma Tomatoes Appetizer

recipe adapted from myrecipes.com

Ingredients:

• 6 Roma tomatoes rinsed and cored
• 1 medium onion (6 oz.) chopped
• 1/2 cup balsamic vinegar
•  1/3 cup brown sugar
• 2TB. olive oil (extra-virgin)
• 3/4 TB. fresh ginger
• about 2 cups arugula leaves, stemmed. rinsed and drained
• salt

Directions:

• Cut tomatoes in half lengthwise. Lay halves cut side up in a 8 x12 baking dish
• In a saucepan combine onion, vinegar, brown sugar, olive oil and ginger. Bring to a boil over high heat, stirring often
• Pour sauce over tomatoes and roast in an oven at 400 about 50 minutes. Baste tomatoes with sauce 2-3 times during cooking time using a spoon to ladle liquid over tomatoes. Sauce will be browned and tomatoes will turn dark brown during cooking time
• Remove tomatoes with sauce keep covered and warm
• Cut baguette, baste with olive oil and bake in oven on a cookie sheet 375 for 5-6 minutes, turn once and baste again with olive oil
• Bake 6-8 minutes longer till bread crisp
• Serving: Place arugula leaves on a plate, add crisp toast, fresh mozzarella and roasted tomatoes, drizzle with sauce