Move over PB & J, there’s a new marriage in town

Tomatoes and strawberries. At first the paring may sound unlikely, but they are both acidic, tart and red and when blended together, make a wonderful union to the delight of any foodie. This recipe was first featured at Rose’s Luxury, a restaurant in Washington, D.C. This recipe takes time and requires patience, care and a good blender (hand blenders are best.)

Ingredients

• 6 vine tomatoes
• 12 strawberries
• 1 yellow onion
• Tomato paste
• Butter
• Vodka
• Basil
• Olive oil
• Salt

Directions

• Remove the tops of the strawberries and cut into quarters.
• Slice half an onion, add to a pan with some olive oil and salt and sauté until caramelized, making sure to constantly stir as to not burn.
• While the onions are cooking, score the tomatoes and put into a steamer to allow for easy peeling of the skin.
• Allow the onions to slightly char, adding a tablespoon of butter and 1/8 cup of vodka.
• Add peeled tomatoes and cut strawberries to the same pot as the onions and add salt to taste.
• Allow to simmer until the tomatoes and strawberries have broken down.
• Add one tbsp of tomato paste and blend, either with an immersion blender or an old-fashioned kitchen blender.
• Place sauce back in the pot (if removed) and allow to simmer until sauce has thickened.
• Add hand torn pieces of basil and allow to simmer for 10 more minutes.
• Serve over pasta, garnish with basil, a drizzle of olive oil and pepper flakes for some added heat.