Real Friends Share Recipes

We all know cooks who, rather than share a special recipe, will take the secret ingredients to the grave.  Years ago, my mother-in-law, Tut Barlowe, belonged to a book club and one of the members prided herself on a delicious green bean casserole she often served at meetings.  Although members begged for the recipe, the cook would not divulge it.  Each time the casserole was served, members whispered about possible ingredients and speculated about cooking techniques.  Finally, Tut came up with her own recreation of the dish she loved.  Perhaps it is not exactly the same recipe, but when Tut makes her green bean casserole for family gatherings, there are never leftovers. 

Recently, a friend and former coworker, Karen Watson Tolbert, shared a recipe with me that will always be in my late-summer arsenal.  Originally part of the "Miles Away Farm Blog," the post for "August is for Tomatoes" ( http://milesawayfarm.wordpress.com/2014/08/12/august-is-for-tomatoes/) includes this super-easy and delicious recipe.  As is the case with the best recipes, this one came to Karen by way of another friend, Margaret Greer.  Sometimes, tracking the source of recipes is akin to tracing genealogical roots.  Whatever the primary source may be, this roasted tomato sauce recipe is a fabulous way to use heirloom tomatoes that are just-on-the-verge of becoming compost.  So far, my freezer is holding twelve batches of this recipe, but with a few late tomato plants, I just might do a couple more runs. . .

Fresh herbs & garlic chive blossom heads add flavor to roasted tomatoes

Visit the Miles Away Farm Blog for the original recipe, but feel free to add your own special touches.  With a bumper crop of heirloom peppers, I usually add some hot Thai peppers or sweet Jimmy Nardellos, tuck in some fresh oregano, garlic chive blossom heads or whatever is growing in the herb or vegetable garden that calls to me.  Splashes of balsamic or herbed vinegar add flavor depth.  Both Karen and Margaret add their own special touches with this recipe and each achieves a finished product that satisfies and delights their families. 

Roasting tomatoes emit a tantalizing kitchen fragrance

"Bruise like a banana" is a familiar quote, but for heirloom tomato growers, no fruit bruises more easily than a perfectly ripe love apple.  For that reason alone, it is nearly impossible for supermarkets to stock heirloom tomatoes.  When I harvest Great White tomatoes, using small, sharp pruners to snip the fruit from the vine, carefully place the tomatoes in a basket and drive them home, I invariably find bruises on the soft flesh, signaling spots that will quickly deteriorate.  Thankfully, the roasted tomato sauce recipe is a simple way to preserve the flavor of these precious fruits. 

Blemished fruit finds a purpose in the Roasted Tomato Sauce recipe

You may use a food processor or blender to process the finished roasted product, but an immersion blender makes that step a breeze.  Ease the roasted fruit, vegetables and herbs into a pot, whirl the stick blender throughout the mixture and use the results for a rich spaghetti or lasagna sauce base, add a bit of cream for a hearty soup or spread the sauce on pizza crust.  One taste will inspire you to create a variety of delicious dishes.  

For that green bean casserole recipe, visit www.seedtales.com and look for "Tut's Fresh Green Bean Casserole" under the summer recipes.  Both Tut and I agree, recipes should never be secret . . .