Open Close

Harvest: Tomatoes & Basil, best of friends!

By CINDY DAMPHOUSSE

It’s harvest season! And what a bumper year it has been so far!

We have had an abundance of grape and cherry tomatoes this year at Tiny Acres. So what better than some fresh tomato sauce?

Easy tomato sauce

A large bowl of tomatoes (I have a glass pie plate that I make it in. When that is full, it is time for sauce)

Garlic (as much as you like)

1 onion

Salt and pepper to taste

Italian Seasoning

(2-3 tablespoons of olive oil

Mix to coat well

Place in preheated oven 375 F. for approximately 30 minutes. Check it after 20 minutes and stir.

When tomatoes have split and garlic and onions are soft it’s ready.

At this point, you can use it. I like to remove the skins and mash together to form a smoother texture.

Serve over pasta. Add cheese, a loaf of garlic bread, salad and enjoy.

This will also freeze well.

Tomato Basil salad

Slice tomatoes, (use as many varieties, colours, and sizes) toss in fresh basil leaves and drizzle with olive oil and balsamic vinegar.

Simple Pesto

Add fresh basil, olive oil, garlic and salt to taste. Blend until smooth. Pour into ice cube trays, and when frozen, pop out and store in freezer bags. One cube is a perfect serving size. We omit Parmesan and pine nuts as the pesto keeps better this way in the freezer. We add Parmesan when serving, and have not bothered with pine nuts, finding them expensive and bland. Happy harvesting!

To celebrate the back-yard gardeners, we invite  you to send in your photos, recipes or tips on how to use or preserve some of those tasty goodies. Please email your tips to editor [at] take5 [dot] ca.

About the author: Angie

Leave a comment

All fields marked (*) are required

This site uses Akismet to reduce spam. Learn how your comment data is processed.