Despite having terrible blight, my tomatoes are doing very well this year. For the first time ever the plants tower over me, they must be at least seven feet tall and filled with both green and ripe red tomatoes.
First real harvest....
waiting on the windowsill to be 'dealt' with...
There was enough quantity to make my first batch of roasted tomato sauce: Chopped up tomatoes, skins, seeds and all; chopped up onions; chopped up garlic; chopped up basil; salt/pepper and olive oil. No measuring, just lots of each. Mix and roast for a few hours on 375, until as thick as desired.
I freeze sauce for winter use. I like it chunky, but for those who like it smooth, puree it either before freezing or when wanting to use.
Out of the oven, cooled and ready to freeze or use.
...by adding oregano you have a really great roasted pizza sauce...
...by adding oregano you have a really great roasted pizza sauce...
Sunday night pizza with fresh roasted sauce.
As there is an abundance of tomatoes, and we so much love them, I make this simple, utterly delicious dish.
Cut up into small 'bites' plenty of tomatoes, small dice onions and garlic, lots of chopped basil, salt/pepper and olive oil (the same ingredients as for roasting) early in the day. Let sit for several hours. Prepare your favorite spaghetti, here I used Linguini, and while the pasta is still hot, right out of the kettle, place in dish, cover with the uncooked tomato sauce, add grated Romano Cheese, a basil leaf,
serve with a fresh green salad. No taste quite like this, fresh and bright and oh so easy.
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