I wanted to post a recipe that I made recently. Later, I'll go back and post pics from the summer garden.
This is a recipe called, "Roasted Tomato and Fig Spaghetti Sauce." They say that, "Necessity is the Mother of Invention" and I NEEDED to do something with the many tomatoes from my garden. I'm not a big fan of canning or peeling and seeding tomatoes. Last year to avoid this, I dried MANY, MANY cherry tomatoes. This year I roasted them. I cut in half about 20 medium to large tomatoes and laid them cut-side down on a silpat on my jelly roll pan. I added a sliced onion and a few medium bell peppers from the garden. My husband brought home a Sonic cup of figs from his mom's tree, so I decided to halve and add these to the pan, too. I drizzled the lot with a bit of evoo/butter and roasted first at 325, but upped the temp to 400 until the veggies (and figs) were nicely roasted.
There was juice, so it was a good idea to roast everything in a jellyroll pan. I carefully poured everything into my crockpot, added about a cup of tomato paste and a few sprigs of rosemary and oregano from the garden. I let it cook on low over night. In the morning, I put everything in my Blendtec. Peels, seeds and all. Remember, I don't like to peel and seed...lol.
I love my Blendtec and use it almost daily to make smoothies or something yummy. I added the mix from the crockpot and blended. It worked perfectly. Everything was blended to a smooth, rich tomato sauce. I, then put it in jars to use later in the winter when I have no yummy tomatoes on the vine.
So, that is my recipe for :
ROASTED TOMATO AND FIG SPAGHETTI SAUCE
Silpat-lined Jelly roll pan full of tomatoes
One onion
Bell Peppers
Figs...about a cup sliced
evoo/butter to drizzle
Roast at 400 until done...about 30 minutes
Crock pot on low for 6-8 hours
Blend til smooth
Preserve as desired.
No comments:
Post a Comment