I love summer vegetables. The farm share gets picked up every Thursday afternoon and I start trying to decide how I can possibly cook, serve and eat all those amazing vegetables.
I started with a bunch of lovely tomatoes.
I washed them and cut a cross in the end of each tomato
Then I put them all in a large pot of boiling water for about 5-10 minutes.
Using a slotted spoon, I carefully removed the tomatoes from the pot of boiling water and placed them in a sink with ice cold water.
The tomatoes peeled in 4 easy sections!
I quartered the tomatoes and placed them in a large pot and cooked them over medium heat until they made a thick, rich tomato sauce, turning down the heat as necessary. At this point I seriously considered canning my own fresh stewed tomatoes for use all winter long, but lacking a pressure cooker canner, I opted for an extra large batch of ratatouille.
I had all the perfect vegetables from the farm - eggplant, squash, zucchini, peppers, basil, onions, and garlic.
I sauteed the onion, garlic and two peppers in olive oil with freshly ground salt and pepper before adding them to the tomato sauce with a bit of vegetable broth for extra flavoring. Then I chopped an eggplant and two zucchinis and summer squash; sauteed them in the frying pan until slightly brown and added them as well. I let the whole mixture simmer on low for about 20 minutes before serving.
Delicious ratatouille. It tastes just like summer in a bowl. Enjoy!