Ingredients
For the tomato sauce:
4 pounds beautiful tomatoes, about 12 cups (we used Roma and cherry, but use your favorites)
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
5-7 garlic cloves
1 tablespoon high-quality Balsamic
For the Mushroom Bacon:
16 ounces wild mushrooms, around 8 heaping cups, cut into big chunks (we used a mix of shitake, trumpet, maitake and oyster mushrooms)
3 tablespoons extra-virgin olive oil
2 teaspoons high-quality, dark and thick balsamic
1 teaspoon kosher salt
For the Noodles:
2 packages hearts of palm noodles
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
Basil (optional)
Instructions
Make the tomato sauce:
Preheat oven to 400F.
On a parchment paper-lined baking sheet, place the tomatoes evenly. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat thoroughly. Then add the garlic cloves.
Checking every 20 minutes, Place the pan in the oven and roast the tomatoes until soft and done, about 60 minutes. Remove from the oven and drizzle with balsamic.
Transfer to a blender and blend until smooth. Set aside.
Make the mushroom bacon:
Preheat oven to 475F.
On a parchment paper-lined baking sheet, add the mushrooms. Drizzle with the olive oil, toss to coat and lay in a single layer on the pan. Place in the oven and roast until crispy, about 20 minutes. Remove from the oven and add the balsamic and salt. Set aside.
Make the noodles:
Being gentle so as to not break the delicate noodles, remove from package and rinse with room temperature water for about 1 minute. Set aside to let dry.
In a large saucepan over medium heat, add the olive oil. Once the olive oil is warm, add noodles and salt. Add 1 cup of sauce, gently toss to coat, then add the rest of the sauce and toss to thoroughly coat.
Top of with crispy mushrooms and basil ribbons. Serve.
Note: we added 1 cup of sauce to one bag of noodles.
