We’ve been a part of the Westfield CSA (community supported agriculture) group for several years now. Since our farmer also delivers to local farmers markets, we think his shares are pretty representative of what other organic farmers will be bringing to their markets. Check out what we got so you can see what your farmers will have this week!
This week we found kale, cabbage, nectarines, apples, spinach, oregano, radishes and tomatoes in our bags.
We get so many tomatoes that I end up roasting a lot. I’m kind of afraid of canning so I roast, puree and freeze batches of tomatoes.
12 tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 450 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize.
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