Fellow Denison Farm CSA-ers, we have been inundated by tomatoes.
In our household, two things have happened so far:
1. They have been rinsed, pureed and frozen. You heard me.
Do not boil, do not peel, do not seed, do not collect $100.
Rinse. Slice into reasonable sized pieces. Puree. Pour into freezer bags. Freeze. Defrost and use as you will.
2. They are being roasted into sauce.
We took up the Denisons on their offer of 'second' tomatoes and purchased 28-30lbs for $25. This beautiful bounty arrived, and we have been on the move tomato wise ever since.
We preheated the oven to 450 degrees. Enough tomatoes to fill our crockpot, plus 4 or 6 more, were halved and placed on trays along with two of the peppers and two of the onions from this week's share, and one head of garlic. The peppers were halves and seeded, the onions halved and peeled. The outer wrapping of the garlic was removed, and the top sliced off.
All were laid out on the trays. Olive oil was drizzled over, salt and pepper was sprinkled. The trays were placed in the oven. We checked them at 15 minutes, switching the trays and rotating. We pulled them after a second 15 minutes, once they looked like this:
I should note this all began much too late the evening, so I then needed to depart to put a 9 month old to bed. Luckily, I have a Dave who promptly took over. He peeled the skins off the tomatoes, extruded the garlic from its skins, and placed all veg in the crockpot. He poured in a good amount of the roasting oil and juices. He then added a palm full of Italian seasoning, a good tablespoon of salt, set the crockpot on low and covered it. He then went to bed, as well.
THAT recipe and others will be appearing on All Over Albany's Eat Local Week, Sept 13th through the 19th. Your friendly, neighborhood Nosher has been asked to appear as a featured blogger. It shall be fabulous.
Thank you all for reading, sharing and enjoying. Cooking and feeding and writing to all of you makes this gal smile.