When I was sick for a week, eating pretty much only crackers and pasta, we still picked up our CSA share.
When I finally
Bonus points for having a basil plant (that I've been growing from a seed! I'm so proud of myself) that has lots of leaves ready for picking!
You certainly don't have to use the same ingredients I did, these just happened to be the vegetables I had in the fridge. All vegetables are good vegetables, dudes!
Roasted Tomato Sauce (makes about 5-6 cups)
6-8 roma tomatoes
1 head garlic, top chopped off
6-8 large scallion bulbs, or one medium onion
1 medium eggplant, halved lengthwise
1 larger zucchini or two regular zucchinis, halved lengthwise
4 tablespoons olive oil
up to 1/4 cup fresh basil
salt and pepper, to taste
Preheat oven to 425*. Arrange veggies on a baking sheet large enough to fit them all in a single layer. Drizzle with olive oil, and season with salt and pepper. Most of the olive oil should be concentrated over the garlic, to help it roast properly (and yes, you're supposed to leave the papery skin on it!). Don't be too shy with the garlic! Roasting it will make it a much sweeter component to the sauce. Roast the veggies for 45min-1hr, until they're all very tender and mashable. Transfer veggies to a blender and blend until smooth. In the very last seconds of blending, add basil. If this is too thick for you when finished, You could always transfer it to a pot, add a little water, and cook it in. I love my sauces on the thicker side so