I've had a bumper crop of tomatoes in the past couple of weeks, so I've been drying, canning and freezing like it's my job. I'm thrilled because, for a few years, I've had some terrible tomato disease that has ruined plant after plant. Some have produced tomatoes but I never trust that I should can them in case there's some disease hidden in there.
I have serious trust issues when it comes to canning.
This summer, I've had trouble keeping up with the ripe tomatoes, waiting until there's enough to can and then I've remembered I could use them on the spot. Duh.
After the first day of school, even though it was a really harrowing day for me due to heat and a headache bigger than Montana, I determined I had everything to make a sauce. If I just added some meat, I'd have supper.
.
So, I cut up a bunch of tomatoes, onions, a zucchini so I could use it up, and a couple of peppers. I didn't worry too much about the size of the chunks because they were all going in to roast and then I'd puree them.
I also put in some garlic which I did not grow.
This is all very blase, no measurements. Remember, I had a big headache and it was hot there were no specifics. The fact that I was upright and making a plan for supper was all that was necessary.
I poured a little oil over it all and forgot to add salt. This is a really big deal. You need to add salt or it will be so bland you might cry.
Not that I cried.
While that was roasting at about 415 degrees in the oven, I went out and picked some basil and washed it so it could be dry when the sauce was done.
After about 15 minutes, I stirred it all around.
And then I kind of forgot about it until I started smelling a little of the juice burning.
Ooops.
I'd say it was all about 45 minutes or so. The zucchini seems to take the longest to soften.
I took it out and used my immersion blender to smooth it. I added some basil, which I didn't really chop up. I just kind of tore the leaves off so I think they were mostly whole.
I cooked some ground turkey since I don't eat hamburger and served it with pasta. And no salt. And that was a bad idea, so again, I recommend adding some salt, somewhere in the process. Not a lot, but just a little something.
I had a little left over which I reheated a couple of days later and added salt. It was fantastic.
My other big caution is that it all cooks down to not so much sauce. I used a pretty big pan and it was full, but when it was all pureed, it only really made enough for 2. You'd need to use a lot more if you were feeding the masses.
Linking here:
http://olives-n-okra.com/merry-monday-70/
http://www.thesitsgirls.com
http://www.myturnforus.com/2015/09/freedom-fridays-with-all-my-bloggy_10.html
http://www.the-chicken-chick.com/2015/09/clever-chicks-blog-hop-156-with-chicken.html
I grow things, I ride things, I bake things, I can things, I sew things and I make things. Sit with me on Aunt Mildred's Porch to witness this crazy journey I call my life and share the fun, laughter and utter foolishness that I come across from day to day. If you don't want to see pictures of my butt, you should just move along.
Wednesday, September 9, 2015
1 comment:
I love comments almost as much as I love summer. I reply to all comments except those ridiculous anonymous comments offering me dirty deeds and real estate. When you leave your comment, please make sure your own settings will allow me to reply to you. Nothing makes me sadder than replying to your comments and then realizing it’s going to the no-reply@blogger address!
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Anything made with fresh tomatoes and basil has to be fantastic! Thanks for sharing with us at Merry Monday.
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