I was in the mood for a creamy tomato sauce but not really in the mood to cook. Awhile back I made a pasta with vodka sauce and it was pretty good but I didn't want to make that same recipe. So I improvised a very simple sauce and served it over gnocchi with a salad of baby greens, grape tomatoes and avocado.
Vodka Cream Sauce
3 cloves garlic, minced
1 T. olive oil
1 large can (28 oz?) Muir Glen Fire Roasted whole tomatoes, undrained, and pulsed in the blender a few times
1/2 cup vodka
1/4 cup tofutti better than cream cheese
basil, red pepper flakes, salt and pepper
Saute garlic in olive oil until browned. Add tomatoes and cream cheese. Stir carefully to break up the cream cheese and get it melted. Add the vodka and simmer for half an hour until sauce is reduced and the alcohol cooks off. Season to taste with basil, salt and pepper. My fresh basil is under attack from the dreaded snails so I used dried. Not the end of the world but it would have been great with fresh basil!
Also one quick update from the garden - our first pomegranate blossom!
I sure hope we have pomegranates this winter - we love them. This flower is a good sign!