Roasted Tomato and Garden Vegetable Sauce ©Recipe by Heidi @ lightlycrunchy.wordpress blog.
Roasted tomato and garden vegetable sauce: This sauce is pretty awesome. It’s also easy, which makes it an instant favorite.
All you need is a pile of ripe tomatoes, a few onions, some garlic, basil and whatever vegetables you can pull from the garden that would taste good in a sauce. Heidi used green pepper, zucchini and carrots (which add a bit of natural sweetness after it has been roasted). In one pan she also added a jalapeno pepper – just one mind you – and Heidi labeled that batch “spicy” before it went in the freezer.
Roasted Tomato and Garden Vegetable Sauce
a whole pile of tomatoes
onions (about 2 per roasting pan), quartered
zucchini (I added 2 small ones, chopped in large pieces)
5-6 garlic cloves per roasting pan
carrots (1-2 large carrots per roasting pan)
basil (a handful)
salt and pepper
balsamic vinegar
olive oil
Preheat oven to 400F. Wash, core and quarter tomatoes and add to roasting pan along with the other vegetables. Sprinkle with salt and pepper and drizzle with generous amounts of balsamic (vinegar) and olive oil. Roast for 1 – 1 1/2 hours, or until it looks done. You can fit more than one pan at a time in the oven, just rotate them once during baking time to make sure they all cook evenly. Once done, allow it to cool, then transfer the contents (liquid and all) to a food processor and puree until smooth.
Process as a canned sauce, store in air tight containers your refrigerator if you will be using the sauce within a few days or put it in airtight zip-lock bags and put them in your freezer.
It’s Just That Simple
Red Chilli Pepper Hot sauce
Really simple to make and only requires:
about 12 to 15 Hot or Mild dry Chili peppers
3 1/2 cups water
2 whole garlic cloves
2 tsp salt
2 Tbsp cooking oil
2 Tbsp flour
1 tsp fresh chopped oregano
Rinse chili peppers, remove stems and seeds.
Simmer peppers in water for 20 minutes.
Remove pepper from pan and put them in a blender.
Add garlic, oregano, salt and about 1/2 of the water the peppers were cooked in.
Blend until peppers mixture is a smooth consistency.
In a heavy pan add 2 Tbsp oil and flour brown lightly. Stir until your can’t see any lumps in your flour paste.
Mix pepper paste with flour mix, stir to remove any lumps add pepper water as needed return to burner and simmer about 10 minutes stirring often to achieve a gravy like consistency. (Add more pepper water as needed)
Yields about 2 cups (1 pint) store under refrigeration and use within a week or two. Process in your caner or put in freezer bags for longer safe storage.
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All the kind of food I love.