A Simple (but delicious!) tomato sauce

From CSA member Camie Hoan

When we got the bag of tomatoes during tomato season... I was very overwhelmed. A colleague overheard my convo about CSA tomato overload, and she gave me the idea of throwing it in the oven, so here is my version from her inspo! I will apologize in advance for my lack of precision on... anything!

ingredient:

1x bag-o-tomatoes (approx 2 large, 4 medium, any smalls!) I basically used the whole brown bag from CSA 3 small onions - from CSA
4 large segments (half clove) of garlic - from CSA
handful of basil - was not from CSA but could be...

olive oil- 3 glugs- hahah idk- like 1/2 cup
salt (hmm like maybe 3/4 tbsp... idk i eye these things)
sugar (hmm like maybe 1/2 tbsp... idk)
parm- for after
bag of pasta//carb of some sort//whatever edible shovel of choice is ok too

what you'll also need:

large bowl
sheet pan/ baking pan

Directions

Wash the tomatoes and basil (get your kids to help!)
Preheat oven to 380F degrees
Rough chop the tomatoes, onions, basil and garlic (I rough minced but you can also just throw in large smashed pieces) and put all in a large mixing bowl, glug in some olive oil and throw in the salt and sugar. Give it a mix so everything is coated and gleaming. Be generous with the olive oil, it should look like it just had an all day spa glow up

Place contents in the pan, spread evenly. Place in oven.

Cook pasta of choice. I went basic here with penne (its the end of the week and groceries are sparse) but I'm really curious about Cascatelli (anyone?)

Do the first stir of the tomatoes, lets say 10 minutes in, then every 5 minutes x2 there after. Then it should look something like the final photo, if not, keep cooking until it does.
Put the tomato sludge into drained pasta, mix and voila a meal is made.
You can also put this on bread or any edible shovel of choice instead of a carb. This is also great to make and save for the rest of week, should be good in fridge for 5 days in a closed container.

Ok, it's obv that i'm not a writer or a PROPER cook but I am a mom and these are delicious things your kids will eat! Good luck and godspeed.

Easy Stir-Fried Leafy Greens

From Veganomicon

• 1 lb of any greens selected from your share

• 2 tbs peanut oil

• 3 cloves garlic, minced finely

• 1/2-inch cube of ginger, grated

• 1 tbs rice coking wine, cooking sherry, or mirin

• 2 tsp soy sauce

• pinch of sugar

• 1 tsp toasted sesame oil or chile-sesame oil

Slice the greens into one or two inch wide sections, removing any thick stems. Wash, dry, and shake off any excess water. In a large nonstick skillet or wok, heat the peanut oil over medium high heat. Add the garlic and ginger, cook, stirringconstantly for thirty seconds. Add the thick stems and stir-fry, for about one or two minutes, until stems begin to soften. Add the leafy tops, stirring constantly for another two to three minutes, until the tops begin to wilt and soften. Sprinkle with cooking wine, soy sauce, sugar and chile-sesame oil. If the leaves are very large and piled high in the pan, cover the pan for 1 – 2 minutes to sweat and wilt them so that they can easily stir-fried. Stir to combine all the ingredients, stir-fry until the veggies are bright green and the stems are tender but still slightly crisp.

Remove from the heat and serve immediately.

Stir-Fried Asian Greens with Broccoli & Kohlrabi

Ingredients:

1 lb. Asian greens (choy or almost any green, including kale), chopped; 2 tbs. olive oil; 2 tbs. minced garlic (or scapes); 1 bunch broccoli, cut into small spears; 1 medium kohlrabi, cut into chunks; 1 medium onion, diced.

Bring water to boil in a small steamer and add the kohlrabi. Let steam for about 3 minutes.  Add the broccoli and steam until both it and the kohlrabi are tender, 3 to 5 minutes, test with a fork.  Drain and set aside.  In a sauce pan add the olive oil, onion, and garlic and sauté until the onions are translucent.  Add the broccoli, kohlrabi and chopped greens and toss.  Cook until the greens are wilted.  Consider sprinkling grated Parmesan cheese over the top or adding nuts or raisins.