Pirate Kitchen

Summer Tomatoes and Sangria

Tomatoes and Sangria

What do you do when you have a GIGANTIC tomato garden?  You pick and eat them for days on end and share what you don’t eat.  It’s a win-win situation and you make a lot of people very happy.

I posted about my garden here and here and since June and lotsandlotsandlots of rain later, our tomato plants are six feet tall

Tomato Garden

and there are cherry, grape, purple heirloom and roma (plum) tomatoes as far as the eye can see.

Garden of Tomatoes

In anticipation of weekend tomato picking (morning and evening Friday, Saturday and Sunday!), I planned a party for one and made a wonderful sangria I had recently at a girlfriends’ afternoon at our friend Cheryl’s beach house. Once picking was over (for a few hours), I promptly got down to business and had myself a tomato party!  The cocktail was ready to go so I just gathered a knife, cutting board and salt.  With the amount of growing and picking coming up in the weeks ahead, I better stock up on wine.  Hmmm…also a perfect opportunity for girlfriends getting together again this time for a garden party with another super fun round of Secrets and Lies!

Summer Red Sangria
Makes about 6 cups

Ingredients

  • 1 bottle of red wine (preferably a blend – I used one bottle of Apothic Red blend of zinfindel, merlot, syrah and cabernet – delicious!)
  • 2 lemons
  • 2 limes
  • 2 oranges
  • 1 small can of diced pineapple with the juice
  • 2 Tablespoons of sugar or 1 teaspoon of agave nectar
  • Splash of orange juice
  • 2 shots of triple sec (optional)
  • 1 Cup raspberries or strawberries (fresh or frozen)
  • 4 Cups ginger ale

Pour wine into a large pitcher and juice 1 lemon, 1 lime and 1 orange into the pitcher.  Slice the remaining lemon, lime and orange.  Set aside a few of the slices for garnishing glasses and add the rest to the pitcher.  Add the pineapple, sugar or agave, orange juice and triple sec and stir.  Chill overnight.  Right before serving, add ginger ale, berries and ice to the pitcher.  Or for individual servings like mine, fill a glass with ice, add 3/4 sangria and top with ginger ale.

*Note:  for my weekend enjoyment, I strained the sangria back into the wine bottle and stored in the refrigerator.  If you’re sharing with guests, you may want to double the recipe!

Inspired by my tomato garden and an afternoon with girlfriends at Cheryl’s beach house

Print Friendly