2 Simple Ingredients = 2 Recipes

                                                                                                     Week 32 (Save $32)

 

Plum/Roma Tomato's and Rosemary 

 

 

 

 

 

 

Tomato's are the most popular garden vegetable grown in North America. With hundreds of varieties, the vine plant grows fairly easily and produces a bumper crop. 

 

This year, the plum tomatoes yield has been overwhelming and the summer is not yet over!  The plum tomatoes have this meaty fleshier pulp which makes them perfect for salads and sandwiches.  The plum tomatoes are commonly used and preferred for making home made sauces because they are less juicer. 

  

 

Here are 2 recipe passed down from a dear Italian friend. The sauce cooks down perfectly and with only 2 simple ingredients from the garden or supermarket. The oven roasted tomatoes are just Amazing!

 

 

Sauce

60 ripe plum tomatoes  (approximately, 12 pounds)

8 springs of fresh rosemary, tied together tightly

Remove the skins off the tomatoes by blanching them in pot of water.  Remove the skins and cut the tomatoes into big chunks with the seeds (make sure you cut out the stems).

 

Place the cut up tomatoes in a large pot with the rosemary and bring to boil on medium high heat.  Drizzle with olive oil.  Simmer the sauce for 2 to 3 hours with no pot lid, to desired consistency. 

 

Remove the rosemary and add a pinch of salt to bring out the flavors. 

 

Store the sauce in the refrigerator for 5 days or freeze up to 6 months in the freezer.

 

Oven Roasted Tomato's                                     

Roasting is the simplest way to make okay tomatoes AMAZING!!  Longer oven time just intensifying and brings out the flavors of the sweetness and enriches any topper for whether it be pasta, pizza, sandwiches, crostini's or salads.

 

 

15 plum tomatoes, cut in half , stems removed                       

1/4 cup extra virgin olive oil                         

3 cloves of garlic chopped
a few springs of rosemary                     

Salt and pepper

Preheat your oven to 350°F. 

                       

Toss the tomatoes with garlic into a large bowl, drizzle with olive oil and season with salt and pepper.

Toss well and lay the tomatoes, cut side up, in a single layer on a baking sheet lined with parchment paper in the middle rack of the oven. 

 

Roast until they've caramelized a bit and shrunken, for about 60 to 90 minutes. Stir briefly after 30 minutes . 

 

The tomatoes can keep in the refrigerator for 5 days or freeze up to 6 months in the freezer.

 

 

Enjoy!