Roasted Tomatoes:
2 # Paste tomatoes
6 cloves garlic
1/4 # basil
Salt
Pepper
3 tbspn Olive Oil
Dash of Balsamic Vinegar
Chop tomatoes, garlic and basil. Put in a roasting pan with salt, pepper, olive oil and balsamic vinegar.
Mix and bake at 200 degrees overnight. This will store in a baggie in your refrigerator for 3 months. Or until you eat it all. Yum!
Greedy CSA Member's Tomato Sauce!
olive oil for brushing pans
1 head B&H garlic
4 lbs B&H tomatoes (about 10 medium)
1 tbs fresh rosemary
1 tbs fresh thyme
3 tbs orange juice
1 head B&H garlic
4 lbs B&H tomatoes (about 10 medium)
1 tbs fresh rosemary
1 tbs fresh thyme
3 tbs orange juice
preheat oven to 450
brush 2 shallow baking pans with oil
separate garlic cloves, leave skin on, seal tighly in foil
arrange cut tomatoes in single layer
sprinkle with 2 tsp rosemary, 2 tsp thyme, salt and pepper
place garlic packet in one pan
roast 35 minutes total, switching pans halfway through roasting until tomatoes are slightly charred
brush 2 shallow baking pans with oil
separate garlic cloves, leave skin on, seal tighly in foil
arrange cut tomatoes in single layer
sprinkle with 2 tsp rosemary, 2 tsp thyme, salt and pepper
place garlic packet in one pan
roast 35 minutes total, switching pans halfway through roasting until tomatoes are slightly charred
remove garlic from skins and puree tomatoes and garlic
chop remaining herbs and stir into sauce with oj
chop remaining herbs and stir into sauce with oj
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