Week 10- 2015

Mini Share: Kale, Hot Peppers, Sweet Peppers, Tomatoes(Heirloom, Red, Yellow, Cherry), Cucumber, Green Onions & a choice of Beets or Carrots.

Full Share: Kale, Swiss Chard, Hot Peppers, Sweet Peppers, Tomatoes(Heirloom, Red, Yellow, Cherry), Cucumber, Green Onions, Beets & Carrots.

Roasted Tomato Sauce

2 pounds tomatoes, washed and quartered

2-3 cloves garlic, peeled and left whole

1 pepper sliced

1 onion sliced

2 tbsp olive oil

salt & pepper to taste

dried herbs of your choice (basil, oregano…) to taste

Combine all ingredients in a roasting pan. Roast at 400° for 1 to 1 1/2 hours. Let the roasted tomatoes cool for about 15 minutes. Run the entire mixture through a food mill. Alternately you could use a high-powered blender or food processor and blend until desired consistency. The longer you blend, the thinner the sauce will be.

Other Recipes of Interest

Creamy Kale Sauce

Fresh Tomato Salsa

Refrigerator Pickled Banana Peppers (you can half or quarter this recipe)

SunGold Tomato Nuggets (other types of Cherry Tomatoes can be used for this recipe)

 

One thought on “Week 10- 2015

  1. Pingback: Week 11- 2015 | The Pumpkin Farm CSA

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s