You do not need to remove tomato skins for this recipe! Just toss your garden fresh picks, roast, serve warm over pasta or fish or puree for a rich, delicious sauce you’ll love for every dish. Freezes well!
Tomatoes, cherry or romas (cut into same size chunks as cherry tomatoes). Leave skins on.
Peeled zucchini squash, cut into same size chunks as tomatoes. Use a 3-to-1, tomato-to-zucchini ratio.
Chopped garlic to taste
Seasoning to taste
Extra Virgin Olive Oil.
Directions:
Toss cut up ingredients with olive oil until all are well coated. Season with your preferred seasoning (we use Italian Seasoning). Spread in a cookie sheet in one layer. Roast at 350° until tomato skins are shriveled (check at 30 minutes). Let cool and puree in food processor to your preferred consistency. Make sure you get all the juices and oils from the pan for flavor.
If you prefer, add fresh herbs such as basil before blending. You could also add roasted root veggies like carrots or rutabagas but roast those separately as they will take longer to cook. Freezes well. Toss with pasta, use for a soup base, add to casseroles, or make into a hearty winter tomato soup.
Ingredients:
3 to 4 lbs beef roast with bone
2 quarts tomato juice (V8 is best)
2 quarts, stewed, chopped tomatoes
Water
1 bunch celery stalk, chopped (leave sections with leaves long so they can be removed later)
2 large onions, chopped
5 large carrots, peeled and cubed
5 to 7 potatoes, peeled and cubed
½ head of green cabbage, cut into small chunks
1 rutabaga or turnip, peeled and cubed
3 cups corn
Salt and pepper to taste
Barley (optional)
Directions:
Trim most of fat from roast. Add whole roast, V8, celery, and onions, to pot and cover with water (if needed). Bring to a boil and reduce to a simmer. Continue adding water as needed to keep covered and simmer gently for 3 to 4 hours. Remove roast, discard bone and extra fat, and shred meat into bite size pieces, return to pot. Remove celery leaves also. Cut vegetables into consistently sized pieces for even cooking. Add remaining vegetables and simmer covered for another hour until vegetables are tender. Season to your taste. Continue to add water to keep soup at your preferred consistency. Cook barley according to package directions and add to soup at the end.
This delicious sauce recipe is similar to traditional Chimichurri sauce and is scrumptious over grilled chicken, tossed with pasta, mixed with mayo for a yummy salad dressing, or spread on crusty bread. Freezes up really well — just scoop into ice cube trays and freeze for handy small serving sizes all summer.
Ingredients
6 cups loosely packed Parsley
¼ cup fresh squeezed lemon juice (about 1 lemon)
2 garlic cloves, chopped (about 1 TB)
½ tsp salt
½ TB red pepper flakes
1 cup extra virgin olive oil
1 cup walnuts (if desired)
Directions
Put all (except oil) in food processor, pulse and slowly add olive oil until pureed to desired consistency ( you may not use all of the olive oil). Store in airtight container in fridge.
