This summer was my first attempt at a true vegetable garden. With a Master Gardener for a mother, I was instructed to plant raised beds, and with the help of a good friend, we filled my boxes with a mixture of top soil and manure. But nobody told this novice what exactly I was supposed to plant or in what quantity (of course I didn't exactly ask either). Hence, why I bought SIX teeny, tiny tomato plants at the nursery that just so happened to grow into giants within weeks. Now, here I am at the end of September, still harvesting cherry and heirloom tomatoes. And although they tasted like heaven in the summertime, I am no longer wanting to pop these little globes into my mouth all day long. So this week I gleaned what I hope to be the very last of the tomatoes from my garden and set about to make a creamy sauce, perfect for a fall soup base or a yummy lasagna.
Ingredients:
All the cherry tomatoes you can stand (in my case about 8 cups)
Big ol' handful of basil
Garlic Salt
Olive Oil
Wash your tomatoes then place on a baking sheet, drizzle with olive oil and garlic salt and roast in the oven at 425 degrees for 30 minutes. Tomatoes should be wrinkly when they are done. After cooling for a few minutes, toss in a blender with the basil leaves and puree. Serve the warm sauce immediately or pour in jars and save for later.
Happy harvesting!
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