As you have probably figured out, gentle reader (apologies to Miss Manners), it is tomato season! You have a lot of them, I have a lot of them (mostly the imperfect ones, for me), so the question arises, what do you do with all of them? Perhaps you have a favorite pico de gallo recipe, or you like to can tomatoes, or maybe just love caprese salad.
Well, for me this season means that I have to get out my big roasting pan and make “Tomato Glut Sauce,” a foolproof, easy way to make a vegetarian marinara sauce that freezes well, and can bring a big ray of sunshine to a cold winter day. I use it wherever I need a red Italian tomato sauce, mostly over pasta or on a pizza. This is a New York Times Recipe, and is easily adaptable to what ever veggies you need to use up. On wag even said that this recipe is “as forgiving as your favorite aunt!”
So, here it is:
Preheat oven to 400 F
Put into a large roasting pan:
6 pounds tomatoes, cored and quartered
1 1/2 cups coarsely chopped carrots (optional)
1 1/2 cups coarsely chopped celery
1 1/2 cups coarsely chopped onions
9 cloves garlic, coarsely chopped
6 tablespoons balsamic vinegar
1 bay leaf
1 1/2 tablespoons each fresh thyme, oregano, basil, parsley
1 1/2 teaspoons salt (or less)
1 tablespoon freshly ground black pepper
Roast for 45 minutes or until vegetables are soft. Allow to cool, process briefly to leave slightly chunky, and freeze in quart ziplock bags in 2- 3 cup portions. Makes 2 quarts (4 pounds).
Also in your box this week you will find Palisade peaches. These come from Palisade, Colorado, which for some reason grows the best darn peaches this side of Georgia, and some would say even better! 
These are wonderful eaten fresh, just make sure you have a paper towel handy, because they are juicy. But if you want to try something a little more interesting, why not give peach salsa a try?
Please remember that because of Rosh Hashana falling on Thursday next week, your CSA pick up will be on Tuesday September 2.
As always, we hope you are enjoying the produce!
