Savor the Summer Harvest this Winter!

Busy gardeners are now enjoying their bountiful summer harvests, from potatoes and squash to peaches and tomatoes! Now is the time to think ahead and jar, can, and freeze these fresh foods for meals in fall and winter!

I Can Cook

An easy recipe the whole family enjoys is tomato sauce – here’s a recipe via packed with veggies – tomatoes, onions, carrot, celery and green pepper.

(While you’re making this, let the kids play along too with the
Alex Jr. I Can Cook Baby Toy!)

Fall Freezer Tomato Sauce

Serves: 6
Yield: 6 pints

7 lbs tomatoes (peeled,seeded & chop)
4 tablespoons olive oil
2 cups onions (finely chopped)
1/2 cup carrot (chopped)
1 1/2 cups celery (chopped)
1 cup green pepper (chopped)
2 garlic cloves (minced)
1/2 cup beef broth
1 cup tomato paste
2 bay leaves
1/4 cup fresh basil (or 1 Tb.dried)
1 1/2 teaspoons dried thyme
1 teaspoon dried oregano

1. Heat oil; saute onions & carrots until onions are wilted. add celery & green peppers and cook another 3 minutes, add garlic and cook 30 seconds.
2. Add broth, peeled and chopped tomatoes, paste, bay leaves & salt/pepper.
3. Bring to boil and simmer 30 minutes, add herbs and simmer 5 minute longer, remove bay leaves.
4. Process lightly in food processor or food mill so it still has some texture.
5. Place the bowl in ice water so it will cool quickly, when it falls to room temperature, fill freezer containers, cover and chill in refrigerator before freezing.

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