Roasted Tomato Sauce

Roasted Tomato Sauce
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Makes approx. 1 quart or 2 pints
Servings Prep Time
1 quart 15 minutes
Cook Time
2 hours, 20 minutes
Servings Prep Time
1 quart 15 minutes
Cook Time
2 hours, 20 minutes
Roasted Tomato Sauce
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Makes approx. 1 quart or 2 pints
Servings Prep Time
1 quart 15 minutes
Cook Time
2 hours, 20 minutes
Servings Prep Time
1 quart 15 minutes
Cook Time
2 hours, 20 minutes
Ingredients
Servings: quart
Units:
Instructions
  1. In a large bowl, mix the oil, garlic, onion, and Italian seasoning together. Wash and cut up tomatoes and add to the bowl with the oil and mix well.
  2. Preheat oven to 300 degrees.
  3. Line a baking sheet with parchment paper or spray with cooking oil. Place tomatoes on the baking sheet and top with the basil and rosemary and sprinkle Jazzy salt (or salt and pepper) to taste over all.
  4. Roast in the oven for about 2 hours. Increase the heat to 400 and roast another 20 minutes.
  5. Once done, remove the pan from the oven and let cool for a few minutes. I used my food processor to puree to the desired consistency I liked. It only takes a few pulses. If you’d like it thinned down a bit, add a little bit of water. You can also use a blender to do the job.
  6. Serve right away with your favorite pasta or meat dishes. Or, if making several pans at once, hot pack into hot jars and can for later use, which is what I typically do. Enjoy!!!
Recipe Notes

Warning: Your house will smell AMAZING!!! My husband’s mouth was watering!

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Beet and Spinach Salad

Beet and spinach salad

Beet and Spinach Salad
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When I was at my Mom's recently, there was access to fresh spinach and beets from the garden. My brother's friend can't do too many raw vegetables, so this was a way to utilize fresh produce and accomomdate a cooked vegetable that isn't cooked too much. Hope you enjoy my adaption.
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Beet and Spinach Salad
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When I was at my Mom's recently, there was access to fresh spinach and beets from the garden. My brother's friend can't do too many raw vegetables, so this was a way to utilize fresh produce and accomomdate a cooked vegetable that isn't cooked too much. Hope you enjoy my adaption.
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Place spinach in a large bowl.
  2. Heat oil in a large cast-iron skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes.
  3. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.
Recipe Notes

Note: I peeled, cut and steamed the beets separately. This takes approx. 15 minutes as you want them slightly crisp, not mushy.

The original recipe, minus my tweaks came from Eatingwell.com

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Steamed Clams and Pasta

Clams and pasta

Steamed Clams and Pasta
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Servings
2 servings
Servings
2 servings
Steamed Clams and Pasta
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Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Put the oil and garlic in a pan big enough to allow the clams to fit in a single layer. Cook the garlic over medium heat for 2-3 minutes. Add the wine and let it cook until it's cooked down to about 1/2 of the liquid.
  2. Add the clams, cover and cook until they start to open up. This took about 5-6 minutes. Add the butter and cover and continue cooking until the clams open up all the way.
  3. If you have any that don't open, discard them.
  4. In the meantime, cook your pasta. Save a small amount of your cooking water to add back to the drained pasta, once it's cooked to your liking.
  5. I added just butter and some herbs de provence and some fresh chives and mixed well.
  6. Place in a serving dish, top with steamed clams and serve with a side salad and crusty sourdough bread.
  7. Enjoy!
Recipe Notes

(Note: I took a couple beautiful pictures that disappeared from my camera, so I am happy to share this photo which looks similar to what I made which is courtesy of www.restarauntwidow.com)

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Garlic Scape Pesto

Garlic Scape Pesto

Garlic Scape Pesto
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Servings Prep Time
1 cup 3 minutes
Servings Prep Time
1 cup 3 minutes
Garlic Scape Pesto
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Servings Prep Time
1 cup 3 minutes
Servings Prep Time
1 cup 3 minutes
Ingredients
Servings: cup
Units:
Instructions
  1. Place the garlic scapes in a food processor and pulse for 30 seconds.
  2. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
  3. Add the olive oil and process on high for 15 seconds.
  4. Add the Parmesan cheese and pulse until the ingredients are combined.
  5. Add the basil and lemon juice, and process until reaching the desired consistency.
  6. Add salt to taste and serve immediately.
Recipe Notes

If you don't plan to serve right away, hold off adding the basil and lemon juice, until you're ready to use.

Excellent on pizza, crusty bread or used with fresh veggies. What's your favorite use?

Original recipe from http://cooking.nytimes.com

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