Thursday, November 4, 2010

Box of Summer

End of season at the Farmer's Market is sad. Gone are the Sundays of sampling fresh cantaloupe(July), peaches (August), then apples(September) from a table where you compete with bees. Gone the little last minute impulse buys that make your weekday routine a little happier, like a fresh-picked herbal tea or lemony soap. Gone the chance for a weekend morning social (maybe even accompanied by a few stragglers playing bluegrass) before heading back to the day's chores.

But for those of us who like to buy tomatoes in bulk, the future looks bright.

This past Sunday, I got a box of tomatoes that my 6-year-old could have fit in for $8. Not just the end of the crop, mind you, though there were a few rotten ones in there, especially since I waited until Wednesday night to make sauce. No, these were thick, juicy beefsteak tomatoes, smaller Romas and some rusty pink heirloom tomatoes, jumbled like one big happy family in their cardboard container, smelling like the last box of summer.

These ..
Roasted Tomato Sauce
Adapted from my mom

1/4 bushel of tomatoes, any variety
1 onion
3 heads garlic

Preheat oven to 500 degrees.

Chunk tomatoes into quarters, layer with slab chopped onion and slivered garlic on a roasting sheet.

Check every 20 minutes and stir in anything on top that is browning. Cook 1 1/2 hours total. Let cool 10 minutes. Mash with a potato masher until desired consistency -- I like it a little thicker but kids seem to not like chunks of tomato.

become this. yum.


No comments:

Post a Comment