Roasted Reds Tomato and Vodka Soup

Dave DeWitt Recipes Leave a Comment

Yes, this takes an entire bottle of Roasted Reds Sauce, but it’s well worth it, as you’ll see when you taste this soup.


  • 4 1/2 pounds Italian plum tomatoes

  • 2 small onions, sliced

  • Olive oil

  • Vodka

  • 2 cups vegetable broth

  • 1 bottle Nando’s Roasted Reds Sauce

  • 1 cup mascarpone cheese


Roast the tomatoes over an open flame until the skins begin to blacken and split. Peel the tomatoes and coarsely chop.

Heat the oil in a heavy saute pan, add the onions and saute until they are soft and translucent. Add a splash of vodka and continue to cook to burn off the alcohol.

Pour in the broth, add the tomatoes and Roasted Reds Sauce. Reduce the heat and simmer for 20 minutes.

Allow the mixture to cool slightly and place in a food processor or blender and process until smooth. Strain the soup back into the pan.

Reheat the soup, taste and adjust the seasonings. Stir in the mascarpone and serve.

Ricotta Gnocchi with Nando’s Roasted Reds and Wilted Sp

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You have to make your own gnocchi for this recipe, but it doesn’t really take that long to do.


  • 14 ounces fresh ricotta, well drained

  • 4 ounces Parmigiano cheese, grated

  • 4 eggs, 2 whole, 2 yolks

  • All-purpose flour

  • Salt

  • 2 cups cooked and drained spinach, gently squeezed to remove excess water

  • 1 bottle of Nando’s Roasted Reds sauce


Heat the oven to 350 degrees F.

Push the ricotta though a sieve into a bowl. Add the eggs and egg yolks, half of the Parmigiano, and a pinch of salt and mix well. While mixing, add as much flour as needed to obtain a firm but soft dough.

Using a tablespoon, scoop up the dough to make the dumplings about the size of a walnut.

In a large stockpot bring 2 quarts of water to a boil and add salt. Add the gnocchi and stir gently. Cook until the gnocchi float to the top. Drain.

To assemble, place a layer of the spinach in the bottom of a greased casserole dish. Top with a layer of gnocchi, the Roasted Reds Sauce, and some of the remaining Parmigiano. Repeat the layers ending with Roasted Reds Sauce and Parmigiano.