What's better on a rainy day than making some fresh sauce from the last of this season's tomatoes? Nothing I can think of and it's super easy. Just cut up the tomatoes you have, lay them in a baking sheet with sides, sprinkle with salt and pepper and some olive oil. Last, roughly chop 2 large garlic cloves and disperse among the tomatoes. Stick in a 400 degree oven for 45 min or until the tomatoes start to carmelize. Then, put it all in a blender and there you have fresh tomato sauce. Seriously, nothing is easier.
Tonight, we'll have it with low cal eggplant parm (also from the csa), recipe is on my pinterest board. Have a great weekend!
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