The Farmers Market at the X
Tuesdays 12:30 - 6 p.m. May - October
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA
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| Sponsored by Concerned Citizens for Springfield |
| Funded by the and Private Contributors. |
| hickory dell roasted tomato sauce |
5 pounds fresh tomatoes (roma or plum style work best)
3 – 6 cloves garlic
1 tablespoon olive oil
2- 4 teaspoons fresh chopped herbs (basil, rosemary, sage, oregano, parsley) to taste
½ teaspoon sugar
½ teaspoon crushed red pepper flakes
2 tsp. herb or raspberry vinegar
Pre-heat oven to 425 F. Spray shallow baking pan or roaster with non-stick spray. Cut tomatoes in half and
place, cut side down in baking pan. Add whole garlic cloves. Drizzle with oil, sprinkle on herbs, sugar and
pepper. Roast for 60 - 90 minutes, depending on size of tomato. The tomatoes should be a bit charred
around the edges. Remove from oven and cool for one minute. Put everything from pan into food processor.
Do in more than one batch if necessary. Process to desired consistency, adding vinegar through pour hole.
If desired, re-heat and/or add cooked meat or sautéed mushrooms, peppers, onions, or other vegetable.
Serve over pasta.
To freeze, fill containers and tamp down to remove air bubbles. Cover tightly and freeze.
Thaw in the refrigerator. Reheat in microwave, or add a bit of water if reheating on stove.
This recipe makes about a pint, and multiplies very well. You can roast up to 20 pounds of tomatoes in
most ovens. Rotate the pans between racks in the middle of cooking time.
3 – 6 cloves garlic
1 tablespoon olive oil
2- 4 teaspoons fresh chopped herbs (basil, rosemary, sage, oregano, parsley) to taste
½ teaspoon sugar
½ teaspoon crushed red pepper flakes
2 tsp. herb or raspberry vinegar
Pre-heat oven to 425 F. Spray shallow baking pan or roaster with non-stick spray. Cut tomatoes in half and
place, cut side down in baking pan. Add whole garlic cloves. Drizzle with oil, sprinkle on herbs, sugar and
pepper. Roast for 60 - 90 minutes, depending on size of tomato. The tomatoes should be a bit charred
around the edges. Remove from oven and cool for one minute. Put everything from pan into food processor.
Do in more than one batch if necessary. Process to desired consistency, adding vinegar through pour hole.
If desired, re-heat and/or add cooked meat or sautéed mushrooms, peppers, onions, or other vegetable.
Serve over pasta.
To freeze, fill containers and tamp down to remove air bubbles. Cover tightly and freeze.
Thaw in the refrigerator. Reheat in microwave, or add a bit of water if reheating on stove.
This recipe makes about a pint, and multiplies very well. You can roast up to 20 pounds of tomatoes in
most ovens. Rotate the pans between racks in the middle of cooking time.
| Copyright 2008 - The Farmers Market at the X |