In week 18 I received: zucchini, yellow squash, potatoes, acorn squash, assorted peppers, radishes, yellow tomatoes, tomatoes, kale, swiss chard, eggs and watermelon.
My only recipe to share is a basic tomato sauce. This recipe is super easy, and of course I used fresh tomatoes instead of canned. Peel the tomatoes by cutting an X on the bottom of the tomatoes. Drop them in boiling water for 30 seconds. Run under cold water. Peel the skins off, cut out the stem part of the tomato, squeeze out some of the seeds, and puree in a food processor.
Basic Tomato Sauce
from Trattoria by Patricia Wells
1/4 cup extra-virgin olive oil
1 small onion, minced
3 fresh garlic cloves, minced
sea salt to taste
one 28-ounce can peeled Italian plum tomatoes in juice or one 28-ounce can crushed tomatoes in puree
several sprigs of fresh parsley, bay leaves, and celery leaves
In a large unheated saucepan, combine the oil, onion, garlic, and salt, and stir to coat with oil. Cook over moderate heat just until the garlic turns golden but does not brown, 2 to 3 minutes. If using whole canned tomatoes, puree the tomatoes first and add to the skillet. Crushed tomatoes can be added directly from the can. Add the herbs, stir to blend, and simmer uncovered, until the sauce begins to thicken, about 15 minutes. Taste for seasoning. Remove and discard herbs. The sauce may be used immediately, stored in the refrigerator for 2 days, or frozen for up to 2 months.