Tuesday, June 8, 2010

Oven Roasted Tomato Sauce and Cannelloni

So what do you do when you come into some locally grown hot house tomatoes that are not in great shape? You roast them and make Oven Roasted Tomato Sauce. I was excited to use our small toaster oven for this recipe because I knew it would be cooking for a while. In the end 2 large pans of produce made this:
This tasted like a million bucks. The roasted veggies had a nice charred-taste to them
Oven Roasted Tomato Sauce
8 large local tomatoes, roughly chopped
2 large onions, roughly chopped
4 cloves of garlic, minced
10 large basil leaves, minced
3 tbsp extra virgin olive oil
dash of salt and pepper
Roast in 425 oven for 1 hour. Stir Often

For supper we had homemade cannelloni stuffed with tofu and fresh spinach. A tossed salad with local mixed organic greens, local cucumber, nectarines, cranberries, sunflower seeds and a Meyer Lemon dressing.

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