If you have any Crop Boxes at home, we need them! Please try to remember to bring them back to us every week at pick up. We're running low. Thanks!
Okay! On to the fun stuff. In honor of preserving season and tomato season, we're going to share an indispensable summer tomato recipe that is delicious eaten fresh, or frozen or canned for enjoying later.
Moose Meadow Farm Roasted Tomato Sauce
We always make a large stock pot full at a time, but it's scalable. Use this as a guideline. You can also make this in the winter with frozen or canned tomatoes.
3 pounds tomatoes*
1 head garlic, peeled and roughly chopped
1-2 teaspoons salt, depending on your taste
1 bunch basil, leaves only
1/4 cup olive oil
Place all the ingredients together in a large soup or stock pot, and give it a stir. Put the pot, lid-free, in the oven at 400F for 2-4 hours, depending on the type of tomatoes you use and how much juice need to evaporate. Stir every hour, letting the top layer get a little brown in between stirrings. It's done when most of the juice has boiled off and it tastes good to you! From here you can freeze it in wide mouth mason jars (leave at least 1/2" of room), or pressure can it (most tomatoes don't have enough acid to water bath can).
*Paste tomatoes will cook down the fastest, but any tomatoes will do. Core them but don't peel them.
Enjoy your produce this week. Fresh onions make their debut!
