If you feel like turning the oven on, you can also do a great roasted tomato sauce. Cut the tomatoes in half. Thickly slice some onions and peel some whole cloves of garlic. You can also slice up some carrots or peppers or anything else you want, too. Layer it all on a rimmed baking sheet (line it with parchment or something to help wtih clean up). Drizzle it all with another healthy dose of olive oil. Toss on some salt and freshly ground pepper. Bake it all low and slow (300 - several hours) until the tomatoes are all shriveled and concentrated. Toss it in a food processor and give it a few whirls around to roughly chop it all - you don't want to puree it. Throw in some fresh basil again, and voila. We do this in big batches at the end of the summer so as to have good tomato sauce all winter. It's excellent as a pizza sauce.
On 6/25/07, Russel Madere <[EMAIL PROTECTED]> wrote: > I'm watching my parent's house, dog and garden this week while they square > dance in Charlotte. Yesterday I picked 5 pounds of tomatoes and there are at > least that many more to pick this afternoon. I'm tired of tomatoe salad and > sandwiches. > > I made salsa last night and have the fixings for pico de gallo tonight. What > else can I do with these? I was told not to save any for my them by my > parents as they will have a bunch next week too. > > As an aside, they also have a huge rosemay bush and the nicest patch of basil > I have seen in years. I suspect I can make a tomatoe sauce, but can't find a > recipe with fresh tomatoes. > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| ColdFusion MX7 by Adobe® Dyncamically transform webcontent into Adobe PDF with new ColdFusion MX7. Free Trial. http://www.adobe.com/products/coldfusion?sdid=RVJV Archive: http://www.houseoffusion.com/groups/CF-Community/message.cfm/messageid:237210 Subscription: http://www.houseoffusion.com/groups/CF-Community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=11502.10531.5
