Just a quick little update. The Summer has been crazy for us- thankfully it has been really busy! But- that means not much time for blogging. I will be blogging here more frequently very soon- promise!
If you ever have any questions or need to reach us- the best way is through our email at ArtisticEatsNY.com
There are tons of great tomatoes out there- and I just love a good sauce. We are very much into preserving this year- since we believe in utilizing as much local produce as we can. A quick way to make your own tomato paste is to ask farmers for seconds. These are tomatoes that may have a few imperfections (they still taste great!). You can buy them for very cheap at the end of the market and most of the time they will just be thrown to the compost bugs. So- try that. Or you can buy beautiful tomatoes in bulk from your favorite farmers!
Once you have these great tomatoes sliced up into quarters (seeds removed)- slow roast them with a little garlic, oregano, and a touch of olive oil. We usually do them on baking sheets at about 250 degrees for 5 or 6 hours.
When roasted- let them cool on the sheets. Then- pulse them up in your food processor or run them through a food mill. Then- if you want a smoother consistency- run them through a sieve.
We take all this beautiful fresh tomato paste and spoon it into ice cube trays! Then- freeze away. Store in freezer bags and use them in soups, sauces, or any other recipe that could use a dash of tomato pizazz.
As always- tomato paste is delicious in tomato sauce over many of our pastas. Garlic toasted onion is a great one! Or maybe Whole Wheat Toasted Onion. Be sure to ask us for sauce and recipe suggestions at the market. We love to share our ideas with you.
Enjoy the bounties of Summer. Fall recipes to come!
Eat, love, and enjoy life- Artistic Eats
