CSA Recipe Day: Roasted Tomato Sauce

We belong to a CSA(Community Supported Agriculture) through a local farm that's over 100 years old!  We love Coveyou Scenic Farms for a couple reasons: 1) they're local, 2) it's a family operation, 3) they are a very 'natural' farm.  Now I know 'natural' means next to nothing (if not nothing) on many food packages, but what I mean is that they use very organic methods, even though they are not certified organic.  As a momma, I love knowing that my family is eating good food that is grown locally and sustainably.

Anyway, each week we get a box full of goodness.  Lately it's been filled with greens, but after our experience last year, I know that we'll start getting a wealth of tomatoes, onions and peppers as the summer goes on.  This is a recipe that we discovered last year when we didn't know what else to do with all these veggies!  You can use large vine ripe tomatoes, romas, or even cherries.  I also discovered a little bit of basil olive oil from Fustini's a local gourmet oil and vinegar shop, and so I used that too!

Roasted Tomato Sauce
Recipe adapted from here
8 tomatoes, quartered (or halved if using smaller tomatoes)
1/2 onion, cut into chunks
1 pepper, cut into chunks
6-8 cloves of garlic
Drizzle olive oil
1 teaspoon dried oregano (or fresh if you have it)
1 teaspoon dried basil (or fresh)
S & P

[1] Heat oven to 400.

[2] On a lightly greased baking sheet or on top of a silpat, place tomatoes, onions, peppers, and garlic cloves.  Drizzle with olive oil and then toss with your fingers so all ingredients are coated.

[3] Sprinkle with herbs.

[4] Bake for 45 minutes - 1 hour.  Cool on the pan.

[5] Once cooled, puree in a blender using olive oil, chicken stock, or water to thin slightly.

This week, we used this with whole wheat penne pasta, sliced kale and grilled chicken.  I simply mixed it all together and threw it in a baking dish with some parmesan cheese on top!