Here are 5 pounds of tomato seconds.
I think I’ll use the garlic and pepper from this week’s share in my sauce. You can do that too or just use tomatoes. I added an onion from last week’s share in my sauce too.
Core and roughly cut everything up and put it on a baking sheet that will hold it all. You might use 2 9X13 baking pans.
Now pour olive oil and balsamic vinegar over the whole thing.
And mix it all up with salt and pepper and any herbs you have in your garden and put that in the a 350°F oven to roast for a half an hour or so.
It should look something like this when it is done roasting. There is a lot of liquid so be careful removing it from you oven.
Roasting caramelizes sugars and condenses flavors, you can almost see that here.
I dump everything into a bowl and fish out the woody and too charred herbs and throw them away. Then I hit the roasted tomato mixture with an immersion blender.
I got just over two quarts of sauce out of my 5 pounds of ‘seconds’ tomatoes.
When life gives you seconds, make something second to none.