August was a minute and here we are late September when I should be glancing at my shelf of canned tomatoes. For years, I would process 60-80 pounds of Roma tomatoes but this Autumn I just haven’t had the time. Meanwhile, my dear husband got tired of the garden harvest sitting on the kitchen island and decided to roast them. Talk about a flavour bomb to infuse any recipe ~ soup, stews, pasta sauce, bruschetta, even a salad ~ so versatile, so delicious and a real time saver! While I’m missing the buzz of canning, I think he’s onto something!
Here’s a rough recipe that you can play with the ingredients you have on hand. In a large roast pan, throw in the following;
- Tomatoes – Cherry tomatoes, Romas, Beefsteak, etc.
- Peppers – sweet peppers, hot peppers, Bell peppers, jalapeños, etc.
- 1 large yellow or red onion
- 1 head of garlic
- Sprigs of Fresh Thyme
- Sprigs of Fresh Oregano
- Drizzle a couple of tablespoons of Olive Oil
- Salt and Pepper to taste
Toss everything loosely with your hands. Bake (roast) at 400F for approximately 60 to 90 mins or until everything gets a bit charred. About midway through the cook, give the pan a scrape to toss the veggies around a bit.
Cool completely, separate into portions and flash freeze for a couple of hours. Then vacuum pack into portions and return to the freezer.
Are you racing the clock to get dinner on the table? I will show you how to maintain a visibly organized pantry and fridge so you can pull together a nutritious meal quickly and efficiently. Your kitchen reset will include organizing the fridge and pantry so when we get to the finish line, meal-planning and prep will flow efficiently. To learn more about Tick off the List Home Services, please visit my FAQ and for a free 30 minute consultation, email niki@tickoffthelist.ca.