- It's the end of summer! Use up those tomatoes before it's too late. I made some for dinner then froze several quart-size bags for later this winter. It was DELICIOUS.
- Recipe modified from Simply in Season Cookbook
- Feel free to vary the amounts of herbs. I used more (probably 1 tbsp more each of fresh herbs) than what was in the original recipe.
- To blanch tomatoes, dip whole tomatoes in boiling water for approximately 30 seconds. Remove to a large bowl of ice water to cool then remove and peel off skin. It should come off easily.
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, shredded
- 1 green pepper, chopped
- 2 bay leaves
- 1/4 c. chopped parsley
- 3 tbsp fresh basil, chopped (or 3 tsp dried)
- 2 tbsp fresh oregano, chopped (or 2 dried)
- 1 tbsp fresh thyme (or 1 dried)
- 6 c. peeled and chopped tomatoes (see NOTES above for directions on how to blanch). Once blanched, I used my food processor to chop them loosely. Much faster than hand chopping.
- 1 6 oz can of tomato paste
- salt and pepper to taste
1. Saute onion and garlic over medium low heat until soft in 2 tbsp of olive oil.
2. Add carrots through herbs and stir well.
3. Add rest of ingredients and simmer 30 minutes. Remove bay leaf, let cool slightly and add more s & p to taste. Cool completely before freezing into quart-size ziplock bags.
No comments:
Post a Comment