We have had the longest stretch of “rain free” days that I can remember,
and it has been beautiful…
but, all good things come to an end..Ha!
Yes the rain is back, it has poured buckets, as though to make up for the lack of it…
It really is welcomed and its a good excuse to it and catch up here 🙂
You can see we have had some lovely tomatoes!
There are more to come 🙂
Its also a good day for cooking , I found a new recipe calling for Roasting Tomatoes then using them for sauce, the smell is wonderful!I haven’t made the whole recipe, just used this method for roasting , skipping removing the skins, once blended you don’t notice them, on its own this is delicious . Some are roasting right now, maybe this will be on the menu tonight. Ill let you know …
Roasted Tomato Marinara Sauce (Eric Akis-Times Colonist)
This recipe yields about two litres of sauce that freezes well. If you have a lot of tomatoes, though, this recipe could be doubled.
Preparation: one hour
Cooking time: About two hours 45 minutes
Makes: About two litres
6 lbs. ripe red tomatoes, such as beefsteak, ultra sweet and/or roma tomatoes
1/4 cup olive oil
3 large garlic cloves, chopped
• salt and freshly ground black pepper, to taste
2 Tbsp olive oil
1 medium onion, finely chopped
2 medium celery ribs, finely chopped
1 medium green bell pepper, finely chopped
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
1/4 tsp fennel seeds, coarsely crushed (see Note)
• a few pinches crushed chili flakes
1/2 cup red or white wine, or vegetable stock
2 bay leaves
2 Tbsp tomato paste
1/4 cup chopped fresh parsley
Bring a large pot of water to a boil. Cut the stem end out of each tomato; mark a shallow X at the top of the blossom end. Plunge the tomatoes, a few at a time, into the boiling water for 30 to 60 seconds, or until the skins start to loosen. Use a slotted spoon to lift the tomatoes out of the water, set on a large baking pan and cool a few minutes. Now pull off the skin from each tomato.
Preheat the oven to 225 F. Line a second large baking pan with parchment paper.
Cut the tomatoes in half. Set a fine sieve over a bowl and squeeze or pull out the seeds into the sieve. Set the seeded tomato halves, cut side up, in a single layer in the baking pan. Use a whisk to push out as much liquid as you can from the tomato seed mixture. Discard the seeds. Refrigerate the tomato liquid.
Combine the 1/4 cup oil and garlic in a small bowl. Spoon and spread this mixture over the tomatoes in the pan; season with salt and pepper. Roast the tomatoes, uncovered, for two hours.
Set the tomatoes and all the juices in the pan in a bowl and mix in the reserved strained tomato juice. Now purée the tomatoes with an immersion (hand) blender. (The puréeing of the tomatoes could also be done in a food processor or blender.) Set the puréed tomatoes aside.
Place the 2 Tbsp oil in a large pot set over medium heat. Add the onion, celery and bell pepper and cook until tender, about five to seven minutes. Add the basil, oregano, fennel seeds and chili flakes and cook and stir one minute more.
Add the puréed tomatoes, wine (or stock), bay leaves and tomato paste. Bring the sauce to a gentle simmer and cook, uncovered, stirring occasionally, for 30 to 40 minutes, or until thickened to the desired consistency and rich tasting. Discard the bay leaves, and then stir in the parsley. Taste the sauce and season with salt and pepper, as needed.
You can use some of the sauce now. The rest could be cooled to room temperature, transferred to freezer containers or bags, and labelled, dated and frozen for up to six months.
Note: You can coarsely crush the fennel seeds in a spice grinder, or by placing them in a thick plastic bag and hitting them with a kitchen hammer.