"If you like to talk to tomatoes..."
This is the opening line to "Veggie Tales," a wonderful children's series based upon scripture - although you were never preached at to the point of guilt-ridden eye-rolling and head-bashing. It is very funny and although my children haven't watched it in years, we still catch ourselves belting out one of the tunes now and again.
This song came to mind today as we harvested our third bushel basket of tomatoes from our garden. After last year's blight-ridden waste, we have been blessed this summer with an incredible bounty. Let it be known that while I love to cook, I am NOT the boil-the-canister-remove-the-skin-boil-down-the-tomatoes-canning kind of woman. This can be summed up in a very simple explanation...I'm lazy.
Luckily, I have a wonderful library of cookbooks that I draw inspiration from. Starting with a Patricia Wells recipe for roasted tomatoes, I embellished to create what I share with you herein. I can tell you, the results are amazing! I have frozen several batches and have a unanimous, "This is really good!" from the family.
It is a great utilization for the tomato bounty we have been blessed with and will be most welcome in the cold months of December. Bon Appetite!
Roasted Tomato Sauce
Preheat oven to 425 degrees
Remove the core from the tomatoes.
Cut the tomatoes in half (you will have a top and a bottom).
In a roasting pan (a 9 x 13 will do if you don't have enough tomatoes) place both halves cut-side up.
Do not worry about removing the seeds!
Section two onions, pull apart the sections and scatter them among the tomatoes.
Slice two cloves of garlic and scatter amongst the tomatoes and onions.
Sprinkle with italian seasoning.
Drizzle with olive oil.
Pop it into the oven for 50 minutes.
When it is done, put it in a food processor and puree.
It blends beautifully - I added some parmesan cheese when I served it. Delicious!
Please share your favorite recipe for fresh tomatoes - I am always looking for new ideas!