Friday, August 31, 2007
Everyone's got tomato stories...
The turkey roasting pan gets a second use this year
...so I thought I would post a tale too.
I read a lot, and am usually not terribly forgetful about what it is I read, but I am now realizing--a big smacks-forehead moment--that I need to credit someone's writing for many of my recent thoughts. You see, I read this book when it first came out: I got it at the library. I was a city girl at the time, and lived a very organic life in my own small city plot. But somehow, though I loved the book, it didn't stick, at least obviously, in my thinking about my new life here in the country.
But enough of you have either listed this book as a favorite or have simply mentioned it that I actually spent money (!) and bought it. I've been rereading it this week. So when I read things that she says like
"...it is difficult for me to take seriously the question of whether eating locally is worth the trouble. Clearly it is for me. Trying to understand why, I have realized that my own commitment is probably driven by three things. The first is the taste of live food; the second is my relation to frugality; the third is my deep concern about the state of the planet.
As is surely obvious in all I have written to date, the production and consumption of fresh local food is so rich an experience for me that I find it hard to imagine how I would live if I couldn't grow what I eat and eat what I grow."
I say, sing it, sister!
So. No tomato story. How about a tomato thought:
Joan's Tomato Glut Sauce (adapted from the NYTimes)
Preheat oven to 400*.
Put into a large roasting pan:
6 pounds tomatoes (plum are best), cored and quartered
1 1/2 cups coarsely chopped carrots (optional)*
1 1/2 cups coarsely chopped celery (optional)*
1 1/2 cups coarsely chopped onions
9 cloves garlic, coarsely chopped
6 tablespoons balsamic vinegar
1 bay leaf
1 1/2 tablespoons each fresh thyme, oregano, basil, parsley
1 1/2 teaspoons salt...or less
1 tablespoon freshly ground black pepper
Roast 45 minutes, or until veggies are soft. Process briefly to leave slightly chunky, and freeze in 2-cup portions. Makes 2 quarts (4 pounds).
* Very optional. I used pepper, eggplant and yellow squash in mine (it's a color thing) and I used all the tomatoes that happened to be fresh TODAY. It's Glut Sauce, you know...