As predicted, I loved my basket from last week. Earlier in the week, I shared a roast chicken that I made with various roasted vegetables which was delicious. I also made fantastic chicken fajitas with the sweet peppers and onion that I got last week. Instead of tortillas, I used the Bibb lettuce I had as a wrap. This was SO good! I didn’t miss dairy or wheat at all.
The farm also had large baskets of canning tomatoes for $15 last week, so I decided to get some to make sauce. I’ve done this for the past 2 years and it’s a lot of work, but so worth it to have fresh tomato sauce in the middle of winter. We’re talking over 40 tomatoes here that I grind by hand in a food mill, then cook for hours to get a nice rich sauce. I use Lidia Bastianich’s recipe for Slow-Cooked Summer Tomato Sauce from Lidia’s Family Table. It’s a very simple recipe of tomatoes, garlic, onions, basil and spices. I’ll also make a batch that includes eggplant…OH YUM!
Once the sauce is finished, I portion it out and freeze it. It’s perfect to defrost and put on homemade pizza, backed chicken or stewed with winter vegetables.
This week’s basket was quite different and definitely not my favorite. Let’s take a look…
The green beans will be great sautéed up with some garlic, as will the swiss chard. I’ll probably do some sort of stir fry with the bok choy and the tomatoes will surely go in salads as usual. Now the leek, I’m not sure what to do with that. Potato leek soup? That could be good. Any good recipes out there?
Do you make fresh tomato sauce for the winter?