When I make this roasted veggie sauce, I do a holy load. We sometimes pick up as many as eight bags of booty this time of year and need to use it or lose it. I freeze most of it, but I give a lot of it away as a smooth sauce. My friends’ faces light up when I walk into the gym on Mondays. Select various combinations of veggies during the high season: zucchini, eggplant, tomatoes, peppers, onions, garlic, herbs—whatever grows together goes together. Add wine. (We’ve purposely not listed amounts as they will depend on what you have.)
1 whole head of garlic
extra virgin olive oil
Equal amounts other vegetables (zucchini, eggplant, tomatoes, peppers, onions)
Place whole tomatoes on a baking sheet. Slice off the stem end of a whole head of garlic, drizzle the garlic with extra-virgin olive oil, wrap it in foil, and place it on the same baking sheet.
Install the slicing blade on the food processor and whiz away equal amounts of other desired vegetables in batches, or slice them manually with knives if you don’t have a processor. Arrange these veggies on another baking sheet and spritz them with olive oil. Sprinkle with sea salt and freshly ground black pepper.
Roast the tomatoes and garlic for 1 hour.
Roast the other veggies in the same oven for 40 minutes.
Peel the skins from the roasted tomatoes and garlic.
Place everything in a soup pot with red wine and herbs to simmer until tender and melded, about 20 minutes.
You can leave the sauce chunky, or process into a smooth sauce.
Serve part of the sauce now, and then freeze the rest in desired portions in labeled, tightly zippered freezer bags.
Use some of the sauce now and freeze the rest later for the winter. It’s tasty as pasta and pizza sauce, on polenta, and in lasagnas and other casseroles.
—From Picked at the Peak by Deborah DeBord, Ph.D.
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