Occasionally I get asked the question, “What do you do with the produce you don’t sell at market?” Of course a good portion of it goes to friends and family, we also donate some to the local food pantries, but I also like using our “leftovers” in such projects as these:
Roasted Garlic Pasta Sauce – YUM!
I made this for the first time last summer, and it quickly became a family favorite. Plus, I LOVE being able to go to the pantry to enjoy homegrown tomatoes, peppers, herbs and garlic in the dead of winter. I can these in quarts, add a pound of browned hamburger when we are ready to eat it, and then serve over pasta, or even better, spaqhetti squash.
Of course, true to form, I always tweak the recipe. 🙂 I don’t peel the tomatoes – too time consuming, and I don’t mind the texture of an occasional peel in the sauce. Also, I simmer the tomatoes first, strain off excess liquid, and then add other ingredients. This GREATLY reduces cooking time. I’m all about getting things done quickly. 🙂