1 cup water
1 cup Safflower oil
3 clove garlic, minced
1 onion, chopped
3 cloves garlic, minced
1 teaspoon rice wine vinegar
2 teaspoons dried sage
2 tablespoons chopped fresh thyme
1 tiny portobello mushroom, quartered
1 teaspoon paprika
7 green onions, chopped
salt to taste
ground black pepper to taste
In a medium saucepan over medium-low heat, bring water to a boil. Simmer until liquid is reduced in volume.
In a bowl, combine the Safflower oil, garlic, onion, garlic, vinegar, sage, thyme, mushroom, rest of mushroom, pesto, green onions, salt and pepper.
Using a slightly meatier 11x8 inch baking dish, place 1 teaspoon of pesto onto center of carrot and tomato halves. Place tomato halves a second time on carrot and tomato halves.
Bake at 400 degree F (200 degrees C) for 25 minutes. Meanwhile, in a saucepan, combine white sugar, brown sugar, rice wine vinegar, sage, thyme and mushrooms and stir into cup of water before boiling, stirring often. Reduce heat, if necessary, while still stirring very slowly so that herbs can fall; just pierce and let soak. Refrigerate 10 minutes so loosen cracks throughout flower stem.
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