duluthcommgarden@yahoo.com
218.722.4583
Program Coordinator
Jahn Hibbs
206 W 4th Street
Duluth, MN 55806
Preheat oven to 400 F
Put into a large roasting pan:
6 pounds tomatoes (plum are best), cored and quartered
1 1/2 cups coarsely chopped carrots (optional)
1 1/2 cups coarsely chopped celery
1 1/2 cups coarsely chopped onions
9 cloves garlic, coarsely chopped
6 tablespoons balsamic vinegar
1 bay leaf
1 1/2 tablespoons each fresh thyme, oregano, basil, parley
1 1/2 teaspoons salt (or less)
1 tablespoon freshly ground black pepper
Roast for 45 minutes or until vegetables are soft. Process briefly to leave slightly chunky, and freeze in 2-cup portions. Makes 2 quarts (4 pounds).