For my birthday, my aunt gave me this great cookbook all about cooking with the seasons. Since she's also quite the gardener, I also came home from a recent visit with a paper bag full of tomatoes.
"Simply In Season," commissioned by Mennonites, has fantastic recipes for all kinds of veggies. From springtime asparagus to winter squash, almost anything growing in your garden is covered. Since I was the lucky recipient of all these tomatoes, and because I don't can, I made a simple tomato sauce, which I froze. The following recipe is pretty much straight from the book, with a few of my own tweaks.
1 chopped onion sautéed in 1 Tbsp olive oil over medium head until soft.
2 garlic cloves, minced. Cook for about 30 seconds.
Add two shredded carrots, 1 chopped green (or red) pepper, 2 bay leaves, 1/4 cup fresh parsley, 2 Tbsp fresh basil, 1 Tbsp fresh oregano and/or 1 Tbsp fresh thyme.
Stir well
6 cups peeled and chopped tomatoes. Puree about half in food processor or blender.
6 ounces tomato paste
Salt and pepper to taste.
Sauté about 15 minutes. Have a lovely bowl of pasta and freeze the rest in plastic bags.
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