PINOT NOIR BBQ SAUCE
Pair with Woodbridge by Robert Mondavi Pinot Noir
Makes 1-1/2 cups sauce
1-1/2 cups roasted cherry tomatoes (recipe below)
1/2 cup Woodbridge by Robert Mondavi Pinot Noir
1/2 cup packed dark brown sugar
3 medium garlic cloves, finely minced
3 Tbsp cider vinegar
3 Tbsp Lea & Perrins Worcestershire sauce
2 Tbsp brewed coffee
1 Tbsp dijon mustard
1-1/2 tsp paprika
1/4 tsp celery salt
In a medium saucepan, combine all the ingredients. Bring to a boil, stirring to make sure ingredients are incorporated. Once the mixture boils, immediately reduce to low. Allow the mixture to simmer until thick, but still liquid, about 40 minutes. Transfer the ingredients to a food processor and blend until smooth. Use the sauce on top of your favorite pulled pork sliders, or once cooled, store it in a Mason jar. The sauce will keep for a week if refrigerated.
ROASTED CHERRY TOMATOES
Makes 1-1/2 cups roasted cherry tomatoes.
2 Tbsp olive oil
1 Tbsp kosher salt
1/2 Tbsp pepper
4 cups of cherry tomatoes
9 X 12 baking dish
Preheat oven to 350 degrees. Coat the bottom of a 9 X 12 baking dish with olive oil, then add in cherry tomatoes, salt and pepper. Use your hands or a slotted spoon to make sure the tomatoes are coated thoroughly, then place the dish in the oven. Bake for 1 hour, or until skins are shriveled and the color of the tomatoes is a deep dark red, almost brownish color. Remove from the oven and let cool.