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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Beef Stew (Garlic and Rosemary style)

Rosemary and Garlic Beef Stew

Beef Stew (Garlic and Rosemary style)
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In our house my husband Tom usually makes the beef stew. It’s really nice that he likes to cook and he’s actually good at it. Stew is one of his favorite wintertime comfort foods. A tradition that started when the kids got to be teenagers, was that they got to pick what they had or what restaurant they went to for their birthdays. This carried over to Tom and me as well. This year, Tom decided he wanted to stay home, not go anywhere and he was planning to make stew and black raspberry pie. I decided to surprise him and make the stew for him, hoping that it meant his stringent standards, as he’s the pro stew-maker in our house. Side note: He did make the pie, a few days before, so I decided to make the Peach Cobbler as his birthday treat, per our daughter, Ashlie’s request. I put this in the crockpot, but if you wanted to cook on the stovetop, it would work just fine too! This smelled sooooooo good cooking. Hope you enjoy as much as we did.
Servings
6-8 servings
Cook Time
4-8 hours
Servings
6-8 servings
Cook Time
4-8 hours
Beef Stew (Garlic and Rosemary style)
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In our house my husband Tom usually makes the beef stew. It’s really nice that he likes to cook and he’s actually good at it. Stew is one of his favorite wintertime comfort foods. A tradition that started when the kids got to be teenagers, was that they got to pick what they had or what restaurant they went to for their birthdays. This carried over to Tom and me as well. This year, Tom decided he wanted to stay home, not go anywhere and he was planning to make stew and black raspberry pie. I decided to surprise him and make the stew for him, hoping that it meant his stringent standards, as he’s the pro stew-maker in our house. Side note: He did make the pie, a few days before, so I decided to make the Peach Cobbler as his birthday treat, per our daughter, Ashlie’s request. I put this in the crockpot, but if you wanted to cook on the stovetop, it would work just fine too! This smelled sooooooo good cooking. Hope you enjoy as much as we did.
Servings
6-8 servings
Cook Time
4-8 hours
Servings
6-8 servings
Cook Time
4-8 hours
Ingredients
Servings: servings
Units:
Instructions
  1. Wash your produce and chop the celery, carrots, and onion. Cut the potatoes into bite-sized pieces and put into the bottom of your crockpot or pan.
  2. Add the flour, salt and pepper into a mixing bowl and add the stew meat and toss to coat the meat.
  3. In a large cast-iron skillet, heat the oil and add the garlic, cooking about a minute or so. Add the floured meat, along with the rest of the flour in the bowl. Let the meat cook until nice and browned on all sides. I found it works best if you don’t keep stirring it. Let it cook a few minutes and then turn, let it cook a few minutes, turn, until it’s all nicely brown.
  4. Add the meat on top of the vegetables in your pot.
  5. Turn the heat down, add the broth to the skillet along with the mustard, Worcestershire, tamari, sucanat, rosemary and thyme to the skillet, stirring to combine the brown bits in the skillet with all the other goodies until mixed and everything is dissolved off the bottom of the skillet.
  6. Pour this sauce over all the other goodies in the pot. It probably won’t cover everything, that’s okay.
  7. I cooked this on high for 4 hours or you could cook on low for 8 hours. If using the stovetop, medium-low, stirring occasionally for about 4 hours.
  8. Add more salt if needed, stir well and serve with your favorite sourdough bread!
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