Tomato Sauce from Farm-Frozen Tomatoes
Created by Jennifer Peck @JenZenLiving
I’m delighted to share this enriched tomato sauce made with preserved farm produce, including dried eggplant, kale, and frozen parsley, peppers and tomatoes, straight from MHOF. Paired with baked spaghetti squash from Dan’s farm, this recipe keeps the farm’s bounty alive through winter. It brings me great joy to continue enjoying and sharing these sustainable flavors, connecting us to the land and its nourishing gifts well into January and beyond.
Ingredients:
- 2 bags (approx. 2 gallons) frozen whole, cored tomatoes
- 1/2 cup dried kale from the farm
- 3/4 cup dried eggplant, preserved from the farm
- 1 fresh onion, chopped
- 1 carrot, shredded
- 2 large peppers, chopped and previously frozen
- A handful of frozen parsley from the farm
- 3-4 cloves garlic
- 1 tsp hingvastak (asafoetida blend)
- Salt and pepper to taste
- Ghee for sautéing
Instructions:
- Prepare the Tomato Puree: In a blender, combine the frozen tomatoes, frozen parsley, and garlic. Blend until smooth.
- Sauté Aromatics: In a large pot, heat a spoonful of ghee over medium heat. Add the chopped onion, carrot, and thawed peppers. Sauté until they soften.
- Add Seasoning: Sprinkle in the hingvastak and stir to combine, cooking for another minute.
- Combine Ingredients: Add the tomato puree to the pot along with the dried kale and dried eggplant. Stir to mix everything evenly.
- Simmer: Bring the mixture to a gentle simmer. Season with salt and pepper. Let it simmer for 60 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
- Finish and Serve: Taste and adjust seasoning if needed. Serve hot over baked spaghetti squash or your favorite dish. Store leftovers refrigerated.