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)
Salt and pepper to taste
(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.
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.