Sunday, September 14, 2008

Harvesting now in our garden!

Lots of Tomatoes--soooo many! Here is what we do with them...

Marinated Roasted Tomatoes:

Quarter and squeeze tomatoes to drain the juices slightly using your fingers to remove some of the seeds. Chop Sweet onions and Sweet Red or Yellow Bell Peppers about the same size as tomato wedges. Add 2-3 Rosemary sprigs, Oregano, Marjoram, Thyme, Basil or other fresh herbs, several cloves of garlic, crushed slightly or pressed, salt & pepper to taste. Roast in a 300 degree oven for about 45 minutes to an hour or until all vegetables are soft and fragrant. Use as a spread on crusty bread, as a pasta sauce or for the bread salad listed below. Great to freeze or can in jars for later use.

Rustic Tomato Bread Salad

Tomato Bruschetta

Marinara Sauce

Canning Tomatoes recipe

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