Some recipes for all those tomatoes coming in:
Oven Baked Semi-Dried Tomatoes (from Peg B.):
Peel, core and slice tomatoes onto a jelly roll pan lined with parchment paper. Drizzle with olive oil. Sprinkle with sea salt. Season with crushed garlic. (Can also add other favorite herbs -basil, oregano etc. sprinkled on midway during the baking process). Bake in 400 degree oven for 30-60 min or until liquid is absorbed, which will depend on the variety of tomato used. Roma, plum, or paste tomatoes do well with this recipe, and will take less time than the juicier slicer, or beefsteak tomatoes.
Freeze in a zip lock freezer bag. Use with pasta, in soups, etc., or any recipe calling for tomato paste, or dried tomatoes.
Lotsa Spaghetti Sauce:
½ Bushel Tomatoes (16 quarts)
1 pint Olive Oil
3 pounds of onions, chopped into ½ - ¼ inch dice
5 or 6 Bell Peppers, chopped into ½ - ¼ inch dice
1/3 Cup salt
1 ¼ Cup sugar
60 ounce tomato paste (or use Peg’s recipe above, instead)
1 Cup of Fresh Basil Leaves, chopped
2 Tablespoons Oregano
3 Cloves Minced Garlic (or more, to taste)
Saute onions, peppers, and garlic in olive oil. Separately cook tomatoes until soft. Strain through a foley mill to remove seeds and skins. Add to cooked peppers and onions. Add seasonings and herbs. Cook down to right consistency. Can in quart jars and follow directions for processing and sealing. Makes 15 quarts.
We tasted the spaghetti sauce at the Victory Garden class this morning and it's a winner!
WITCHES AND BREBAS
21 hours ago