Week #11

This week’s share includes: broccoli, head lettuce, tomatoes, red onion, peppers, corn, zucchini, cucumber, and basil.

This week’s share sure is the bounty of summer! I want to share with you my easy tomato sauce recipe. It’s a pretty loose recipe, so feel free to add or not use whatever other ingredients you like.

Ingredients:

Tomatoes, peppers, onion, garlic, olive oil, salt, herbs/fresh basil

Materials:

Sheet pan/glass baking dish, blender/immersion blender, large pot

Directions:

Half the tomatoes (or quarter them if they are large), roughly slice the onion(s) and peppers, and clean several garlic cloves.

Put everything on the sheet pan and toss with olive oil, salt and dry herbs.

Bake in the oven at 350 degrees for 2 hours.

Remove from the oven and transfer ingredients to a large pot. Chop fresh basil and add to the pot. Use your immersion blender to blend everything smooth. Ready to serve or let cool, place in freezer-friendly containers and freeze!