Alot of our first tomatoes are turning up like this. And on top of that, the first tomatoes you pick don't usually win any medals for flavor. In addition to all that, Lovable little ol' me left 3lbs of our first crop of tomatoes outside to finish ripening all day long when's ident). When I returned home they were soft and mushy...in other words, cooked. How tragic! The stuff we grow ourselves is practically sacred! so tossing those tomatoes out felt all kinds of wrong. So, Georgie and I finished what the sun had started;). We cooked them into a yummy sauce!
Here's how it turned out:
Rancher Sauce: to be eaten with fried eggs, refried beans, ranchero cheese, avocado, corn tortillas and sprigs of Cilantro., or spread into a quesadilla, o serve it with sautéed squash, onions and zucchini seasoned with Mexican spices and served over Rice (this is how we ate it the first night...a yummy surprise!
Chop hip up the tomatoes, add 2 onions, 3-4 cloves of garlic, and one jalapeño, seeded, switching it up according to your tastes, and toss it into a food processor. Once it is blended up to a fine texture, hear some canola oil in a large pot or pan. Sauté your purée on med-high heat until your sauce is quite thick, (no water puddling on the top). Add salt to taste. I added a little bit of sugar because my tomatoes weren't very naturally sweet. Let it cool and toss in the fridge or freezer for later use.
Unlike those tomatoes, this sauce was really yummy and will not go to waste;).
And just this morning my neighbor gave me this huge, huge bucket FULL of fresh chard! Fun day in the kitchen;), just how we like it(at least the girls in this family;)
