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Harv Moore
Harv Moore
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Harv Moore
Gail's Gazette

If you’re anything like me… I over-plant my garden every year, and right about now, I start to panic when I see hundreds of tomatoes popping and beginning to ripen. Last year my sister stumbled on a great recipe for a roasted tomato sauce that you can use in virtually any dish. You can also freeze the sauce to remind yourself of your successful growing skills. For this recipe you will need:

2 Pounds of Tomatoes

2 Carrots

1 Medium Onion

3 Tablespoons of Olive Oil

Salt/ Pepper

6-8 Tablespoons of Beef (or Vegetable) Broth

A Third of a Cup of Herbs (Basil, Oregano, Parsley)

2 Tablespoons of Balsamic Vinegar

1 Head of Garlic

Preheat your oven to 300-degrees.  Wash and take the tops off the tomatoes. Line a cookie sheet with tin foil and place the tomatoes, chopped carrots, chopped onion and herbs on the foil. Drizzle the olive oil and broth over the tomatoes and salt and pepper. Mix everything to coat with the oil and vinegar. Next, cut the top off your head of garlic and wrap it in foil with a drizzle of olive oil. Completely wrap the garlic with the foil and place on the cookie sheet. Let everything cook for 2 to 3 hours. After cooling the mixture, put the tomatoes in a food processor. Squeeze the head of garlic into the processor as well. Blend all of the ingredients and you will have a tasty and versatile sauce to make your favorite Italian dishes. Mangia!!!!!

 

If you have your own recipe for summertime veggies… Email me and we can share it with our listeners!

 

Tomatoes