Food 4 Good Menu

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Recipe of the Week

Roasted Tomato and summer sauce

Ingredients

• 3 tablespoons olive oil

• 6 pounds tomatoes, cored and cut in half* (pounds are approximate - fill your roasting pan in one layer with tomatoes)

• 1 onion chopped

• Any other vegetables on hand: zucchini peppers, carrots, celery (optional)

• 6 cloves garlic sliced or chopped

• 4 tablespoons balsamic vinegar

• 1 teaspoon each dried herbs of choice: thyme oregano, basil OR 1 tablespoon fresh chopped herbs chopped

• 1 teaspoons each salt and pepper

Instructions

1. Heat oven to 400 degrees.

2. Spread olive oil over bottom of pan. Place tomatoes cut side down in a single layer in pan and add remaining ingredients, nestling them around the tomatoes, keeping the single layer.

3. Roast for 45 minutes or until vegetables are soft and tomato skins are browning.

4. Remove thicker tomato skins with tongs, if desired.

5. Let cool a bit and spoon vegetables and all liquid into a blender, food processor, or large pot to use an immersion blender. Process briefly for a chunky sauce, or more for a smooth sauce.

6. Use right away, or cool a bit before pouring into quart-size freezer containers and jars, label and freeze for up to a year.

Notes

*Flavor and thickness are best with a for mix of 1/2 plum and 1/2 slicing tomatoes (heirloom tomatoes give great flavor), but use whatever you have.