Reporting Crystal Grobe
Just like that, summer as we know it is over. Don’t get me wrong, I’m not declaring the end of summer, just simply a switch in the summer lifestyle that we have known and loved for the past couple of months. With my Facebook feed filled with back to school photos, I’m filled with the realization that runs for late-night ice cream with the nieces and nephews will have to wait until next year and it’s time to get back in gear for the work week.
After counting chips, Twinkies, and random slices of fruit and tomatoes as meals over the long weekend, it was time to return to normal meals and refocus on the ingredients from our salad share and our small garden. Last week I made a unique Indian slaw using a head of green cabbage and this week I’m using our bounty of sun gold (and a handful of yellow pear) tomatoes to make a roasted sun gold tomato sauce.
This sauce was so simple! I tossed 3-4 cups of tomatoes with olive oil, vinegar, minced garlic, crushed red pepper flakes, salt, and pepper, threw it in the oven until the skins burst open and were easy to remove. After a simple pulse in the food processor, it was ready to be used as a substitute for standard pasta sauce. If you don’t have a supply of sun golds, any cherry or pear tomatoes will work, just sweeten with a little sugar if too tart or acidic.
Roasted Sun Gold Tomato Sauce
(makes 2 cups)
3-4 cups sun gold tomatoes
3 cloves garlic, minced
1/4 cup olive oil
2 tsp red wine vinegar
1/4 tsp crushed red pepper
Salt and pepper to taste
Preheat oven to 400 degrees. Toss tomatoes with garlic, olive oil, red wine vinegar, crushed red pepper, salt, and pepper and place on a jelly roll pan.
Bake for 10-15 minutes or until skins burst and garlic is softened, tossing once or twice. Remove from oven, let cool slightly and discard the tomato skins.
Place tomato pulp in a food processor and pulse once or twice to break up any big pieces. Serve on a pizza, with fresh pasta, or on slices of baguette with fresh herbs for a bite of summer sunshine.