Tomato Conversion
This year tomatoes have again been planted. As is typical more than can be eaten easily as fresh even if I am half italian. So they convert to sauce. Bunch of ways to do it, and if you go googling for recipes with the general method I've been using this year you'll quickly find that it is very forgiving.
Take your produce and slice it in half, after removing the stem bits. Place this cut side up on a deep cookie sheet, roasting pan, whatever you got. Sprinkle/drizzle with good olive oil, salt, pepper, basil, oregano. Into a 350-375 oven for up to 2hrs. It will depend on the kind of pan, your oven and related stuff. Black is bad, dark red and "melting" is good. The slow roasting will bring out all sorts of natural sugars. Once it's done let it cool to the point you're willing to put the roasted beasts into your food processor or blender. Pulse until you get a consistency that pleases you. This does in whatever skin bits that you would've had to peal off otherwise. You now have a lovely basic sauce. Freeze as is knowing you can now pull it out as a base. Or use right away because you've been smelling roasted tomatoes for hours and it's killer. Pick whatever else (if anything) is going with it, brown the meat, sweat the onions, grill the eggplant - whatever - then marry it to the tomatoes, taste, adjust - serve over a favorite noodle, polenta… anything.
http://yfrog.com/n2ihxij
http://yfrog.com/nf6zluj
Take your produce and slice it in half, after removing the stem bits. Place this cut side up on a deep cookie sheet, roasting pan, whatever you got. Sprinkle/drizzle with good olive oil, salt, pepper, basil, oregano. Into a 350-375 oven for up to 2hrs. It will depend on the kind of pan, your oven and related stuff. Black is bad, dark red and "melting" is good. The slow roasting will bring out all sorts of natural sugars. Once it's done let it cool to the point you're willing to put the roasted beasts into your food processor or blender. Pulse until you get a consistency that pleases you. This does in whatever skin bits that you would've had to peal off otherwise. You now have a lovely basic sauce. Freeze as is knowing you can now pull it out as a base. Or use right away because you've been smelling roasted tomatoes for hours and it's killer. Pick whatever else (if anything) is going with it, brown the meat, sweat the onions, grill the eggplant - whatever - then marry it to the tomatoes, taste, adjust - serve over a favorite noodle, polenta… anything.
http://yfrog.com/n2ihxij
http://yfrog.com/nf6zluj