Fresh Tomatoes from the farm:
Yum!
We have a CSA for a second time this year. I cannot express how much we love our CSA. And for my throw it together without a recipe whims, having random vegetables in our house every week is a must. Seriously, if you want local organic produce in your house on the cheap, go, run, sign up for your local CSA. If you have no idea what I’m talking about, go look at *this post* MAKE CSA POST AND LINK TO IT HERE
So, anyways…………
The thing about having a CSA is that sometimes you are overloaded with something because it happens to be in season and they have a million of it. Right now that thing is tomatoes. I greatly enjoy tomatoes in many different forms. Lady K? Not so much. She really has a bit of an issue if something is too tomatoey (yes, that is the technical term). She’s good with spaghetti, she eats way too much ketchup, but getting through 15 tomatoes in a week? That has been difficult.
Did I mention we’ve gotten 15 tomatoes every week for the last 4 weeks or so?
We’re actually near the end of tomato season, but we still have a whole bunch from last week and they needed to be used. I’ve already made tomato sauce, we have too much ketchup, so what’s a girl to do? I guess it must be time to,
THROW SOMETHING TOGETHER!!!!
Ok, I’ll admit, I kind of feel like this one is cheating a little bit. I actually make this sauce on a fairly regular basis, but it still fits the parameters. This is a sauce I created off the cuff, no recipe, just with my tastebuds to guide me. I’ve never written it down. The levels of tangy and savory and tomatoey all change from dish to dish. For example, this time was definitely tomato heavy. I threw in much more tomato than usual because we had some that were going bad. Lady K liked it, I regret nothing.