Thanks to our CSA farmers, we had a very appetizing recipe to try that used up a ton of our crop share ingredients. We were so excited to use up the tomatoes because the fruit flies were definitely starting to buzz due to all the very ripe tomatoes we have in our house. I've included the recipe below. Feel free to substitute other veggies depending on what's on hand.
Fresh Tomato Sauce
1 (6-oz.) can tomato paste
1/2 cup chopped onion
Salt and pepper
3 cups chopped tomatoes (any variety)
3 or more cloves fresh garlic, chopped
Herbs such as oregano, thyme, parsley and basil, to taste
Splash of balsamic vinegar
Honey or other sweetener as desired
Sauté onions in 2 tablespoons olive oil in a large skillet over medium heat until onions are translucent. Add tomatoes and garlic. Simmer until sauce reaches desired consistency, about 20 minutes. Add tomato paste at the end, along with herbs and vinegar. If sauce is too tart, add a spoonful of sweetener. Lightly simmer 10 minutes longer to let flavors meld together.
1 large green pepper, chopped
1 large red pepper, chopped
1 eggplant, diced
1 onion, chopped
3-4 cloves garlic, sliced
Fresh herbs such as basil, thyme, oregano, parsley, sage and rosemary
1 yellow squash
Olive oil to coat
Mix vegetables, herbs, garlic, and onion in a bowl and lightly coat mixture with olive oil, salt and pepper. Place in a large (or a couple large) roasting pans coated with olive oil. Roast for 20 minutes at 400 degrees or until veggies are soft, but not burned. Toss vegetables occasionally as needed.
Combine the Fresh Tomato Sauce and Roasted Vegetables and serve over pasta.
We made the recipe above and our sauce turned out like this, not very saucy:
So, we made another batch of the tomato sauce to make it more sauce-like:
And blended up a bit of the veggies to come up with the final product:
It was very tasty, light, and healthy. We served it over spinach spaghetti and with some roasted garlic bread. Next time we won't blend up any of the sauce because it turned out kinda weird. I'd rather go with the fresh, chunky veggie option.
I think we'll freeze some of this sauce, but also use some for stromboli or pizza. Those will be some easy meals Ryan can bring with to class.