End of Season Tomatoes 

We had a pile of very ripe tomatoes and decided to make a roast tomato sauce as our thirtieth new recipe this year. We got the recipe from a great book called “Small-Batch Preserving” by Ellie Topp and Margaret Howard. 

They used cilantro which we didn’t have, so we used rosemary and thyme instead. Quarter 10 plum tomatoes. Ours are heirloom tomatoes. Put them in a roasting pan with 10 cloves garlic, peeled, piece hot pepper, 2 tbsp olive oil, 1/2 tsp ground cumin, mustard seeds, salt and pepper. We just used fennel seeds. 


Roast at 180C/350F for 35 minutes. We left them for an hour. 


Blend in a food processor and place in containers to store in the fridge or freezer. Becky added olives to ours and served it with pasta. 


Delish! 

Another simple recipe that is tasty and versatile.  

Cheryl and Becky

Advertisements

About chebandbecky

I was born in Birmingham, England and emigrated to Canada in 1988. Becky is my daughter who was injured in a car accident. We are working towards her independence.
This entry was posted in cooking, Food, Gardens, vegetarian and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s