It seems like all the beautiful vegetables from our garden are ripening at the same time this year. That makes for a crazy mama around this house. Over the weekend Brook and I opted to keep our date night at home working in the garden. We dug the potatoes and the last of the carrots. Brook tilled the soil for the fall planting while I prepped the carrots for freezing.
We felt like we got a lot accomplished and we hope to get the fall plants in this week. We like to plant cabbage, broccoli, cauliflower, radishes, and turnips. Grace and I planted two rows of sunflowers yesterday. Oh, how I love sunflowers!
As we tend to our garden around here, Grace has something else to tend to. On Saturday Morning, one of our cats Picky, had a litter of three kittens next to the house and the driveway. I moved them into the flowerbed, under my cannas. Grace sat herself right next to them to keep watch over them and protect them from our dog Sage.
I leave you with my Roasted Tomato Sauce recipe. If you like to can sauce but hate all the work in peeling the tomatoes, this is the easiest recipe. I make it every year and this year I actually wrote it down because I believe I perfected it. I finished my third batch of it on Saturday and I am debating if I want to do one more batch. This year I decided to freeze it because of the time issue with two little ones. It is my all-purpose sauce. I use it on everything. It will probably be used mostly for pizza though. Hope you enjoy making it and let me know how you like it.
Roasted Tomato Sauce
6-7 lbs roma tomatoes or any canning/sauce tomato ( I use Amish Paste Tomatoes) trim the tops and quarter them.
6 sweet onions coursly chopped
2 red peppers and 2 green peppers coursly chopped
5-6 bulbs of garlic ( keep cloves whole)
2 dried chilli peppers ( I find them in a mexican store near my house. Check the ethnic food section at your store)
5-6 TBLS cornstarch
a big handful of fresh basil
handful of fresh oregano
1/2 to 1 cup sugar ( more or less depending on your taste)
1/4 cup Balsamic vinegar
1/2 cup olive oil
Pre-heat oven to 400 degrees. In a large roasting pan add the vinegar and oil. Put in the oven for five minutes to thicken the vinegar. Add the onion, peppers, garlic cloves and the whole chilli peppers. Roast for about 30 minutes or until tender. Add quartered tomatoes and some seasalt. Add another 1/4 cup of olive oil to the tomatoes. Lightly mix all the ingredients and put back in the oven for another 30 to 45 minutes. The tomatoes will cook down and soften. Remove from the oven and ladle out 1 cup of the tomato broth. Add the cornstarch and mix to make a thick paste. pour that on top of the tomatoes and REMOVE THE CHILI PEPPERS. Add the basil and oregano. Use an immersion blender (A hand-held blender to puree soups etc. I use a Cuisanart that I purchased at Kohl’s) to puree the ingredients. Add the sugar and carefully put the pan back in the oven for one hour at 350. Stir every 20 minutes. Let it cool and ladle into containers and freeze. Make sure you do not fill to the top if you plan on freezing it. This recipe makes about 7 to 8 quarts.