Cucumbers, Tomatoes, Onions. What to do, what to do… Aha!
3 Medium (Yellow) Tomatoes
1 Large Cucumber
1 Small Sweet Onion
4 Tbs. Extra Virgin Olive Oil
4 Tbs. Lemon Juice
1/4 C. Fresh Parsley
2 Fresh Basil Leaves
Salt and Pepper to Taste
1. Chop cucumber, tomato, onion, parsley and basil. Try to get the onion very fine. Consider de-seeding the tomato prior to cutting if you don’t like your salad juicy.
2. Add to large bowl, drizzle with olive oil, lemon juice, salt and pepper. Stir gently and allow to chill for 30 minutes before serving.
I lose all respect for a cook who claims to be into the natural/organic/locavore movement when they put the words ‘can’ and ‘tomato’ near each other in a recipe. Not only are tomatoes that have spent time in a commercially processed can disgusting, they are a completely wasted opportunity. Not only is buying and roasting your own tomatoes the more organic and healthy option, it is also the only way to go if you care about local food, and with the season’s bounty, just as cheap. What about winter, you ask? Why, I have a freezer, I reply. I also have a mother who cans tomatoes from her garden, bless her soul.
Thusly, any recipe for tomato sauce that includes canned tomatoes/tomato paste should be scorned and spurned completely. On to the superior alternative.
Tomato Sauce (For pizza, for pasta, for life):
3 large red tomatoes
6 smaller yellow tomatoes
3 cloves garlic
4 tbs olive oil
salt and pepper as desired
2 fresh basil leaves
1 Tbs. oregano
2 Tbs. fresh parsley
1. Place tomatoes and garlic in baking dish, drizzle with olive oil and salt and pepper as desired. Back at 350 for an hour, or until tomatoes are nicely cooked and skins begin to blacken.
2. Remove from oven and allow to cool before food processing contents minus stems.
3. At this point, you can either spice the sauce (black pepper, oregano, parsley, etc.) and run with it, or you can cook down the sauce to the desired consistency by simmering it in a stock pot: it all depends on how thick you like your sauce. Go for it!