Oven Roasted Tomato Sauce

Fall brings fresh garden tomatoes. If you’re lucky, it brings lots and lots. If you’re really lucky, you have the best Mom who shares her tomatoes! Because I hate the mess of removing tomato skins in boiling water, I decided to experiment with the much more passive roasted tomato sauce this year. It was the right decision.

Next recipe: sweet potato gnochhi to eat with your tomato sauce!

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Winemaker Iago Bitarishvili explains the traditional Georgian method

Wine is intricately woven into the cultural fabric of Georgia. The Georgian winemaking method of burying an earthenware vessel called a qvevri in the ground creates wines with unique amber colour that has the structure of a white wine with some characteristics of red wine, due to the whole skin maceration (the wine sitting on the skins for the whole fermentation).

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