All Hail the Tomato!

The other day I heard a local farmer say that tomato season is just about done.  How can that be? This is the time of year I look forward to most when every backyard gardener I know is over run with those big red (or if you do heirlooms yellow, green, and purple) globes of goodness. Neighbors and friends are readily sharing their spoils I personally haven't had to spend a penny of my own on tomatoes in about three weeks.  Right now I'm consuming them daily in addition to making lots of tomato sauce and putting it up for colder months. I do a little happy dance when I think about how in the dead of winter I will be able to pull a little taste summer out of my freezer.  Here in New Jersey we have a reputation for having some of the best tomatoes that you will ever get your hands on.  So in celebration of this humble yet extremely versatile fruit, yes tomato is a fruit.  I hosted a cooking class called "Tomato Palooza".  Take a look at the slide show below to see what you missed and following the jump be sure to check out my recipe for freezer friendly oven roasted tomato sauce.



"Tomato Palooza" from Heather Watkins Jones on Vimeo.


Freezer Friendly Oven-Roasted Tomato Sauce
Makes approximately 2 cups
Serves 4

Ingredients:

2-3 pounds tomatoes (any variety will do, plum, beefsteak or heirloom)

1 medium onion, sliced (Spanish or vidalia onions work best)

4 garlic cloves, smashed

olive oil

salt and pepper

4 or 5 thyme sprigs (optional)

Cook:

Preheat oven to 400 degrees.  Slice tomatoes and place them in a single layer on a rimmed baking sheet, cover with onion and garlic cloves.  Drizzle the tomatoes with olive oil and sprinkle liberally with salt and pepper.

Place in the oven and cook for 30 to 40 minutes. Check about half way through to make sure they aren't browning on the edges too quickly.  Remove tomatoes from the oven and allow to cool.  Add them into the blender or food processor with onions, garlic and fresh herbs if using blend until you reach the desired consistency. Adjust seasoning.  For a thinner sauce, use some olive oil or a little red wine vinegar to loosen the consistency.

Serve immediately with pasta of your choice or allow to cool completely and pour into quart sized plastic storage bags and freeze.