|This week's haul from our CSA share|
A vision of organic fabulousness!!
6-8 large tomatoes, quartered
2 green onions, chopped
2-3 cloves of garlic, peeled and halved
2 TBSP olive oil
2 tsp balsamic vinegar
1/2 cup fresh whole basil leaves
1 tsp salt
1 tsp pepper
2. Roast tomatoes at 350º for 1 hour, stirring ocassionaly.
3. Add whole basil leaves and roast for an additional 45 minutes- 1 hour. (Tomatoes should be very soft and you should still have some juice in the dish.)
4. Remove from oven and add mixture to a blender or food processor. Process minimally to retain some texture to your sauce. Let mixture cool and add to gallon-size freezer bags. Label with date and lay flat on a plate to freeze. Once frozen you can stand up in the freezer and store with other sauces.
5. To thaw put bag in the fridge (on a plate or dish in case the bag ripped at any point!) for 24 hours then heat in a sauce pan.
This is a basic sauce. I like to add more veggies and meat. The other day I sauteed italian sausage with peppers, onions and diced eggplant then added my sauce. I also like to finish with some fresh basil, because I have a slight basil addiction which I haven't sought help for yet. It was a very hearty sauce and great over any pasta. Experiment and make it your own!
|This was served over some delicious Rio Bertolini mushroom stuffed ravioli|