Check out the related video story: Food Network: Community Supported Agriculture
Community Supported Agriculture (CSA) offers a holistic approach to the production of sustainable food grown in urban areas. In this story, we learn of one urban farmer who successfully uses the CSA model to produce long-term sustainable crops that are fresh, cost efficient to produce, environmentally friendly, and that offers local members a stake in the harvest crops.
Ingredients
- 1 cup chopped parsley
- 1/4 – 1/2 cup of oregano, thyme, chives or basil chopped
- lotsa chopped garlic
- olive oil
- tomatoes cut in half (see note below)
Instructions
- Mix chopped herbs and garlic with enough olive oil to create a pesto like consistency.
- Spread the herb-oil mixture on the bottom of a jelly roll pan or baking dish.
- Set tomatoes cut side down on top of the herb mixture on pan.
- Roast at 375 for around 30 min, or until tomato skins are crispy.
- Let pan cool for a few minutes, then pick off the tomato skins.
- Pour sauce over pasta, spread on bruchetta, puree as a base for tomato soup or freeze for later use.
Notes on tomato types: Romas are the best to use for this recipe since they are meaty and have thick skins that are easier to remove after baking, but it will work with other kinds of tomatoes too.
Yield: Serves 4-6 people as a side dish.
Recipe courtesy of Laura Masterson, 47th Avenue Farm
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[...] Network: Community Supported Agriculture Recipes from the show: Oven Roasted Tomatoes & Herbs; Spanish Eggplant Salad; and Caponata Pasta. Community Supported Agriculture (CSA) offers a [...]