The plum tomatos are coming in fast and furious, so every weekend I roast at least one pan because the tomato sauce is sensational with the intensified flavor. I roast them for 2 hours at about 325 degrees, and then slide off the skins.
Fry up some onions and stir in the tomatos, home grown garlic, basil and a bit of red wine and simmer for about 15 minutes. This weekend I fried up some garden eggplant
and made a delicious eggplant parmigana, accompanied by a salad of home grown cukes, onions, yoghurt and cumin.
Yummm. Now off to the airport to Rhode Island again and my midnight schedule :(