Yummy!

I paid my first visit to the "farmer's market" today. I say that in quotes, because where I live (semi-rural Texas), the "farmer's market" isn't quite the sprawling cornucopia of variety that I experienced in California.

Nevertheless, it's local farmers, bringing their goods to a pre-arranged spot for sale. Being the fan of locavorism that I am, this is a Good Thing (as Martha would say).

Today, there were three good ol' boys, from out yonder near Ponder selling out of the backs of their beat up trucks. It doesn't get any better than that. I spread my purchases out, even though all three had the same assortment of tomatoes, onions, new potatoes, and squash. Oh, and there were 3 ears of corn.

Once home, I quartered the onions and spread them on a baking tray. I halved the tomatoes and de-seeded them. I peeled some garlic and tucked it in to the tomatoes so it wouldn't burn. I threw in some Rosemary Gone Wild from the garden and drenched it all in olive oil and sprinkled on some salt and pepper.

An hour in the oven at about 375 left the house smelling like spaghetti sauce and the vegetables looking like this:

Dontcha just love them? All squishy and carmelized. Juicy and sweet. I could eat 'em up just like that.

Into the blender, add a generous splash of red wine, a bit more salt (to taste) and puree.

OK, so I'm not a food stylist. This shot of the sauce being poured into a storage container is probably not as attractive as it spooned atop a grilled chicken breast, or ladled over a plate of pasta. But you get the idea. Sublime velvety texture, mouthwatering goodness. I can't think of a better use of 10 pounds of vegetables!
I hope you try eating more local, in-season goods from small growers. It's good for our planet, good for our farmers, good for our economy, and good for your body. If you make this recipe, I'll be anxious to hear how it came out or how you modified it!