Noel has done it again. There are tomatoes everywhere in this house and still on the
vine. Tomorrow is the first of October and there are still bowls of tomatoes to pick!
Last week I canned two batches (14 pints) of salsa and baked a tomato cobbler with
blue cheese biscuits.
Yesterday I roasted some tomatoes with olive oil and garlic – yum! Today I will be
making eggplant pasta sauce for the freezer.
If you want to find our other favorite tomato recipes just go to the CobraHead Blog
under “Learn”, type ‘tomato’ in the search bar at the top of the page and a list of blog
posts using tomatoes will pop up. I’m sure you’ll find something you like, whether new
or just forgotten.
Recipe:
3 cups cubed eggplant + ½ tsp salt
4 cloves garlic, minced and salted
8 cups skinned and chopped tomatoes
3-4 T Olive Oil
½ tsp Aleppo pepper
Salt to taste
Freshly ground black pepper
Heat olive oil on medium heat in your favorite cooking pan. Add eggplant cubes and
sauté for about ten minutes. Add garlic for the last minute before adding the tomatoes.
Simmer the sauce until desired thickness. Check for seasoning adding the Aleppo
pepper, black pepper and salt if needed. There will be some residual salt from the
eggplant and garlic.
Serve over your favorite pasta or cool and freeze.