Tomatoes, part two

fallgardencrop1Two easy recipes for tomatoes:

  • fast, basic tomato sauce
  • slowly roasted tomatoes

fast, fresh tomato sauce

A friend asked about a fast, fresh tomato sauce recipe. The best is adapted, once again, from Mark Bittman in his The Best Recipes in the World.

3 tablespoons olive oil
4 garlic cloves (from the July harvest) minced
1 pound or more of fresh, ripe tomatoes, peeled and seeded
salt and pepper to taste

1. I blanch the tomatoes quickly in boiling water to remove the skins.
2. In a large skillet over medium heat, heat the olive oil. Add the garlic, stirring for about 2 minutes. Add the tomatoes, salt and pepper.
3. Cook until the tomatoes break up and the mixture becomes saucy in consistency. Use, refrigerate for several days or freeze.

You can also add fresh herbs from your garden to this basic sauce. Try basil, oregano/marjoram, thyme, sage or rosemary. From the garden, of course.

slow roasted tomatoes

Slowly roasted tomatoes taste something between stewed tomatoes and sun-dried tomatoes. They are great additions to salads, serve up nicely with all kinds of meat and freeze well for winter use.

fresh, ripe tomatoes, 1-2 pounds, slicing or cherry
olive oil

1. Core large tomatoes. Toss all tomatoes, large and small, in olive oil and put on a baking sheet in a single layer. Use two sheet pans if necessary.
2. Bake at 275-300 degrees for two hours. Serve immediately, store in the refrigerator for 3-4 days or freeze for winter use.

You can also roast peppers, onions or add herbs to the tomatoes.

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