Tag Archives: tomato
4 to 5 lb. tomatoes, washed and dried
2 heads garlic, broken up but not peeled
2 yellow onions, peeled and quartered
4 red bell peppers, sliced in half lengthwise, seeds shaken out
Extra-virgin olive oil
Salt to taste
1 to 2 bunches fresh basil, washed, dried, and finely chopped
8 to 10 quart-size freezer bags, labeled and date
1. Begin by preparing the tomatoes: Remove the cores and pare out any blemishes, worm holes, or moldy streaks. Quarter large tomatoes and halve Romas if using them, but leave cherry tomatoes whole.
2. Get out a couple of large sauce pots and a large baking sheet; cover the sheet in foil and a film of olive oil. Divide the tomatoes between the pots and the sheet, placing the tomatoes on the sheet cut-side down.
3. Preheat oven to 375 degrees. Put the tomatoes in the pots on the stove and bring to a boil, then turn down to a rollicking simmer.
4. Toss the garlic cloves, onion quarters, and red-pepper halves with a splash of olive oil, then spread out on another foil-covered, large baking sheet. Place both baking sheets in the oven; put the tomatoes on the lower rack and the mixed vegetables above.
5. Check the roasting vegetables often; if the tomatoes are emitting a lot of juice, drain the juice (reserving it for another use) and continue cooking the tomatoes until they are shriveled, browned, and blistered, about 30 to 45 minutes. Cook the other vegetables until the garlic is soft and the peppers and onions have begun to darken around the edges, anywhere from 45 to 90 minutes. (The garlic may take only 45 minutes, the peppers an hour, and the onions even longer.)
6. Meanwhile, depending on how juicy your tomatoes are, and whether or not you siphon off the juice, the tomatoes on the stove will take anywhere from an hour to two to cook. Be sure to give the pot a stir now and then, scraping down the sides and checking to make sure that the sauce is not sticking to the bottom of the pots. As the sauce gets thicker, turn the heat down to a more gentle simmer.
7. Once the stove-top sauce is the thickness you like, turn off the heat. Squeeze the roasted garlic into the sauce, as well as the cooked peppers and onions. Add the blistered tomatoes, give everything a stir, and then leave the sauce to cool.
8. If your food mill has more than one sieve, drop in and attach the one with small or medium-sized holes, then set the mill over a bowl. Once the sauce has cooled, spoon several ladles of it into the mill. Rotate the handle of the food mill, passing the sauce under the blade and through the sieve. Stop occasionally to scrape the pulp from the bottom of the sieve into the bowl, being careful not to tip the skins and seeds into the bowl as well. Once you have milled all the sauce, add the basil and season to taste with salt.
9. Ladle the sauce into the freezer bags until the bags are half-full. Press out extra air and zip shut. Continue until you have filled as many bags as you have sauce. Store in your freezer, laying the bags of sauce flat, one on top of the other. Once they are frozen through, you can line them up vertically if this eases the space squeeze in your freezer.
Amounts of each ingredient determined by the number of salads you are making
Doe Run Farm tomatoes
Fresh ground pepper and Kosher or Sea Salt
A nice olive oil
Balsamic Vinegar – the older the better
Freshly grated Parmesan cheese
Wash and dry the arugula; tear into bite size pieces. Toss arugula with olive oil, balsamic vinegar, salt and pepper. Add chopped tomatoes and serve.
Source: Debbie’s Kitchen, Mariquita Farm
Submitted by Anita Courtney
I got this recipe from a Fresh Market e-newsletter. It’s quick to make and even better the next day. Roasting the tomatoes until they caramelize adds a rich flavor.
14-ounce can diced tomatoes
Salt and pepper to taste
1/2 cup olive oil, divided
2 cloves garlic, minced
1 yellow onion, diced
2 carrots, diced
2 stalks celery, diced
1 cup chicken broth
2 fresh bay leaves
¼ cup fresh basil chipped
½ cup cream
Preheat oven to 450. Strain tomatoes, reserving juice. Spread in a single layer on a baking sheet. Sprinkle with salt and pepper and drizzle with ¼ cup olive oil. Roast until caramelized, about 15 minutes.
In a medium saute pan, heat ¼ cup olive oil over medium heat. Add garlic, yellow onion, carrots and celery and cook until softened, about 8 minutes. Add roasted tomatoes, reserved tomato juice, chicken broth and bay leaves. Reduce heat and simmer for 15-20 minutes. Add basil and cream. Stir to combine. Remove bay leaves. Puree in a food process or blender until smooth.