It’s time to face a very sad reality, this Saturday is the final farmers’ market of 2020. Luckily, we’re able to find a lot of local produce year-round at our Valley markets; however, what we aren’t going to see until next summer are tomatoes. While they aren’t what they were a month ago, with some roasting and a little butter you can still create a pretty epic tomato memory to last the winter.
Preheat your oven to 400 degrees and then core and quarter about 1 pound of tomatoes. In a large bowl, toss the tomatoes with a coarsely chopped onion, a splash or two of olive oil, salt and pepper. Spread on a cookie sheet or ovenproof dish and roast for approximately 30 minutes.
In a food processor, combine the cooked tomatoes and onions with 1/4 cup chicken stock and puree for half a minute. Cut a couple of ½-inch slices of butter and with the food processor running, add one to the mixture. After 10 seconds, add the second and puree until silky smooth. For a thinner sauce, add some more chicken stock. Salt and pepper to taste.
You’ll want to immediately eat it with a spoon, but you could also serve it with some roasted cauliflower, broccoli, grilled chicken or beef.