2 roma (plum) tomatoes, sliced
25 carrots, sliced
1 bulb garlic, sliced
1 onion, peeled and sliced
34 white onions, sliced
5 cherry tomatoes, sliced
3 red tomatoes, sliced
1/3 pound shredded mozzarella cheese
55 basil basil cheese
2 cups washed canned tomato mixture
1 pound cream cheese, softened
1 cup milk
8 ounces wild blueberries
2 ounces summer zeppole
1 egg white
4 tablespoons butter
4 teaspoons olive oil
Place tomatoes on foil covered in a large mason jar.
Cover with bouillon salt and pepper and place in a warm place to dry.
Melt butter in a skillet over medium high heat. Add onion and saute for about 8 minutes or until onion is translucent. Stir in herbs and season with salt and pepper pepper seasoning. Saute 2 minutes or until slightly browned, then transfer to saucepan over high heat and let simmer about 10 minutes.