Today’s CSA share was huge and gorgeous.
We have a lot of vegetables to use up, so we got started right away. This week’s share included four pounds of tomatoes. I already had a few tomatoes left over from last week in addition to the cherry tomatoes from my own garden, so I wanted to use them up quickly. I searched for an easy tomato sauce recipe using fresh tomatoes. I love the simple, fresh taste of real Italian tomato sauce and wanted something similar. I found several that I liked, but based my version most closely on this one from Lidia’s Italy.
I began by blanching and peeling four pounds of tomatoes of various types. I added 1/3 cup of extra virgin olive oil to a saucepan along with 2 cups of chopped onions and a bit of garlic. After sauteing the onions and garlic for a couple of minutes, I added the tomatoes.
I cooked them on medium high, stirring occasionally, for 20 minutes. I added chopped basil about halfway through the cooking time when I realized I’d forgotten it, and ground in some pepper when the 20 minutes were up. It smelled and tasted quite good.
I used the immersion blender to create a smoother consistency, then poured half into a jar to use this week. The other half went into the freezer to enjoy later.
We didn’t actually try it out on pasta tonight because Jared made baingan bharta with this week’s six little eggplants. Roasting them on the grill gave them a wonderful flavor.
The baingan bharta was a bit time-consuming to make, but it tasted wonderful.