Tomatoes

I had been stockpiling my tomatoes from Jen & Derek’s veggie box for a couple of weeks to have enough large tomatoes for this sauce.  I like pairing homemade tomato sauce with one can of tomato puree to make the sauce thicker.

Zucchini Pasta Noodles with Roasted Tomato Sauce
Serves: 6-8
For the sauce:
10-12 medium or large tomatoes, halved
1 tablespoon of olive oil
1/4 teaspoon of salt
lots of freshly ground pepper
1 onion, diced
3 garlic cloved, minced
1 tablespoon of tomato paste
2 cups of pureed tomatoes, no salt added
Fresh basil for serving
Freshly grated parmesan cheese for serving
For the zucchini noodles:
2 large zucchinis, one yellow and one green was fun, slice with spiralizer or make long thing strips with a knife


Preheat your oven to 350F.  Place the tomatoes cut side up on a baking tray and evenly cover drizzle with the oil.  Sprinkle with salt and pepper and roast until soft and releasing their juice, about 30-45 minutes.  Meanwhile, Preheat a large saucepan with a little oil.  Add the onion, saute for a minute or two until soft and aromatic.  Toss in the garlic and cook for a minute or two.  Add the tomato paste and pureed tomatoes, warming slightly before adding the entire tray of roasted tomatoes.  Continue to cook for at least 30 minutes.  Using a food mill, strain the mixture before serving.

Please note that I'm using a food mill to strain the tomato seeds and skins out.  If you don’t have one of these great gadgets, just cool the tomatoes slightly after roasting and remove the skins by gently rubbing them off.  Then add your tomatoes to the pot and cook with the rest of the ingredients.
For the noodles: you can serve them raw or lightly saute in a pan with a tablespoon of oil or melted butter for a minute or two to heat slightly. - From Sara's Be Nourished by Food Blog
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Slow Roasted Tomato 

I've been stock piling some tomatoes for this recipe.  It's so simple, but the roasting adds such a richness to the tomatoes I'm having a hard time deciding how to use them to make the most of them.  I think I'll keep it simple and combine with some of Jen's amazing basil and some good quality parmesan over home-made pasta. 
Anyway, it's as easy as preheating the oven to 250 degrees.  Half or quarter tomatoes according to size and place cut side down on a baking sheet drizzled with olive oil.  Distribute the cloves from one head of garlic around the tomatoes and sprinkle with salt.  Roast for 5 hours or until tomato skins start to get too dark for your liking, although keep in mind that you will pluck the skins off anyway (and they literally pluck right off leaving the perfectly roasted tomatoes).

You can do this recipe and take them out after only 45 minutes- 1 hour, but the extra roasting adds so much flavour.  I got nervous about burning at the 4 hour mark so I took mine out then, but once they cooled and I picked the skins off I realized that I probably could have left them in longer.  Then I just used a slotted spoon to scoop half of them into a dish for the fridge and half into a freezer container so I could have a taste of summer during those dark days of winter. - From Sally's Real Food Blog

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Fall Soup with Sausage and Fresh Greens

2 sausages, casing removed
1 shallot, leek or onion, diced
3 cloves of garlic, minced
4 carrots, diced
4 cups of freshly chopped greens of your choice (swiss chard, kale, or collard greens)
2 cups of chopped fresh tomatoes or canned tomato puree
2 cups of chicken or vegetable broth
2 cups of water
lots of freshly ground pepper

Begin by heating a large pot over medium heat.  Toss in the sausage and break it apart into small pieces as it cooks.  Add in the shallot and garlic andfor a minute or two until softened.  Add the remaining ingredients and simmer over low heat for at least 30 minutes.  Enjoy with a sprinkling of freshly grated parmesan cheese. - From Sara's Be Nourished By Food Blog