red delicious

Their red goodness is just starting to bloom in our vegie patch. 

Last Summer, we were knee deep in tomatoes and it looks like 

we will be once again this year. Delicious, yes! But what to do? 

It seemed a shame to turn all those sweet little reds into sauce, and 

one can only eat so much relish!  Luckily this blog had the solution

↓

oven roasted tomatoes

I bagged and froze what we couldn't eat (we ate A LOT of these as

they were just so yummy) and what was left became our wintertime

staple. So flavourful. They needed very little spice added and were
the perfect ingredient for homemade soups... pasta sauces... pizzas...
tarts... muffins... risottos...  making everything just red and delicious!

For those of you in Winter climates be sure to bookmark the recipe.
Summer will find her way northward to you soon enough... xoxox

when life gives you tomatoes...

Print by Fleur Harris

make tomato sauce!

I made a wonderful sauce for dinner last night using some of the
tomatoes from our own garden, a red onion from the root cellar, 
rich virgin olive oil, some organic dried basil and the recipe from 
Stephanie Alexander and Maggie Beer's great  Tuscan Cookbook

I added a tsp of vegie stock and a tbsp of sugar to please Ari's palate.


Over home-made pasta (there's a great gnocchi recipe in the book) and 

topped with freshly grated parmesan cheese, it's simple and delicious...

and sure to please the fussiest eaters. The chew chew spoon helps too!

You cannot safely bottle the recipe due to the ph level but I plan to give 

this recipe for bottled pasta sauce a go when the next tomato crop ripens.

I found it via this post on tomatoes by the always delicious Food In Jars.

Bon Appétit 
xoxox