Cider! + A Roasted Tomato Sauce

Sunday, November 11, 2007

Yesterday, I picked up 2 half-gallons of Gold Rush Cider from North Star Orchard at the Rittenhouse Farmers Market.

If you are a cider connoisseur/se, you have a few days to contact them () to order cider for pick up before the end of the season the end of next week. I have one in the freezer and one in the fridge. 

I bought also some very nice cauliflower—they sell by the pound, not the head, so those of us who are cooking for one can buy a small head. I like that.

And, I bought the last of the tomatoes from another vendor at the market. I have been making delicious sauce to freeze from a recipe in Vegetable Harvest by Patricia Wells. Here’s what you do:

1. Heat oven to 425.
2. Wash and core tomatoes.
3. Halve them. Sprinkle with salt.
4. Place them cut side up in a baking roasting pan for 45-60 mins. (I put parchment paper in the bottom to keep the juices from welding the tomatoes to the pan.)
5. Cool a little, then puree to desired consistency. You’ll find that it’s a wonderful, slightly sweet very tomoto-ey sauce. Add milk, and I think it will make a terrific tomato soup.
Note: you don’t need to peel or seed them, nor do you need to use oil in the pan.