Tag Archives: fresh

It’s Tomato Time! | Homemade tomato sauce & more!

25 Aug

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Oh hi there! It’s been a while! Hope your summer has been amazing. It’s so hard to believe that it’s nearly September. Wow! But before I go on and on about how I love the Fall, I’ll share a hint of what we’ve been up to recently—lots of cooking/making with fresh local veggies! Hooray!

Our amazing 90-year-old neighbor’s son dropped off a bag of tomatoes from her garden and one of our other neighbors (Ollie’s favorite!) invited us to “go shopping” his garden. What a treat! I’ve eaten my share of fresh garden tomatoes this year but this time we’d gotten so many at once and were a bit overwhelmed. So we decided to make our own red sauce.

This recipe is a mostly scaled down version (with a little twist) of the “Big-Batch Summer Tomato Sauce” from America’s Test Kitchen DIY Cookbook. It still made about 3 pints of sauce. We froze some & took some to Ollie’s favorite neighbor but truth be told, I didn’t share any with the other neighbor because she is Italian and I was completely intimidated. I did, however, thank her profusely for the amazing tomatoes the next time I saw her, so don’t worry. 

Also, I’m apologizing in advance for the lack of photos. I took some stellar ones but my phone got completely destroyed (run over by a highway full of cars) and failed to back up that day (Murphy’s Law!). Seriously, people. I know. 

Ingredients

5 lbs of fresh organic tomatoes (in season & garden fresh are the BEST!)
2 Tbsp of tomato paste (we didn’t have any so see how I improvised below)
2 cloves of garlic
1 tsp of organic cane sugar (you could use raw honey or brown sugar, too — or omit it altogether)
2 tsp dried basil (or 2 Tbsp fresh)
1 tsp salt
1 Tbsp of red wine vinegar

Steps

1. Oh crap! = The realization that you don’t quite have all of the ingredients to make what you want to make. What went wrong this time? Well, we didn’t have any tomato paste. I researched a bit online and most sources said to cook down (reduce) tomato sauce. Honestly, we were making 2 other things that night and I didn’t feel like waiting for a can of tomato sauce to reduce on the stovetop BEFORE I could make the tomato sauce. Then I remembered that I had a package of organic sun-dried tomatoes and I found this recipe for Sun-dried Tomato Puree (I followed the recipe exactly but omitted the garlic cloves & recommended additions because I wanted to keep it simple since I was adding it to a sauce recipe. I also don’t think I used quite as much olive oil as the 1/2 cup in the recipe when all was said & done).

2. Bring 4 quarts of water to boil in a large pot over high heat and prepare an ice bath (ice & cold water) in a large bowl. Remove core from tomatoes and score a small X in the base of each. In batches, with a slotted spoon, lower tomatoes into boiling water & cook just until skins are loose, about 15-45 seconds. Using a slotted spoon, transfer tomatoes to the ice bath to cool (about 2 minutes). Take tomatoes out of the ice bath and remove loosened tomato skins (they will fall right off like magic!). 

3. Process garlic in a food processor until minced, about 10 seconds. Leave the garlic in the food processor.  Process peeled tomatoes, in batches, until almost smooth, 15-20 seconds. It’s okay that your garlic got a little more processed in the first batch of tomatoes. They’re all going to hang out together in step 4 anyway. Transfer each batch of pureed tomatoes to a large pot (we used a dutch oven). 

4. Add the garlic, sun-dried tomato puree (substituted for the tomato paste), basil and salt to the tomatoes and bring to simmer over medium heat. Continue to cook, stirring occasionally, until sauce has thickened and reduced by 1/2  (about 1.5-2 hours). Stir vinegar and sugar into pot, seasoning with additional sugar to taste. Season with salt and pepper to taste.

5. You could easily can the sauce, but we opted to pour it into pint size mason jars & freeze what we knew we wouldn’t give away or eat in a couple of days.

Notes

This sauce was really tasty and fresh! While it took a while to make a lot of that time was simmering time (read: time when you can be doing lots of other things!).

It was the perfect recipe to use all of the fresh tomatoes that we’d never have eaten in time.

If you don’t like tomato seeds in your sauce (or you have picky kids), consider straining the seeds out before pouring the finished sauce into mason jars…or better yet…cut each tomato in 1/2 and scoop the seeds out with your thumb after step 2 above. 

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Anytime Appetizer | Make Your Own Herbed Olives

25 Jun

As a child my summer days and nights were spent surrounded by adults, most notably my grandparents and my aunt. Entertaining, screen house entertaining that is, was in my family’s blood. I remember the roar of the laughter, the smell of the barbecue and the tiny ceramic vegetable shaped trays filled with “pickies” lining the tables. Pickies are what my family calls appetizers, small bites of goodness served to tide you over for the meal. In the summers there were a variety of them, most notably stuffed celery, crabbies (that can be another blog post on its own), and black and green olives.

I never quite have figured out if the word “pickies” is a New England thing, growing up north of Boston and spending summers at Hampton Beach, or if it was just a word that only my family used, which now I have started using with my own little family.

Here’s an easy crowd pleasing pickies recipe that could be made year round, although I’m sure it would be a Summer hit. *screen house not included*

Lemony Herbed Olives

Ingredients

1 jar Organic Green Olives (I used Cat Cora’s Kitchen)
1/2 fresh lemon
Sprigs of fresh Rosemary (from our container garden)
Sprigs of fresh Thyme (from our container garden)
2 cloves Garlic
Salt and Pepper
Organic California Olive Oil (or whatever your favorite good quality olive oil is)

Steps

1. Drain the liquid from the jar of olives and place olives in a small bowl.
2. Set aside olives and roughly chop the rosemary and thyme.
3. Peel the garlic cloves and smash with the edge of your chef’s knife to release the oils and flavor.
4. Toss the olives with the rosemary, thyme, and garlic in the small bowl.
5. Squeeze the juice of 1/4 of the lemon over the olive mixture.
6. Season with salt and pepper.
7. Slice the remaining 1/4 of the lemon and toss with the olive mixture.
8. Spoon mixture into the now empty jar that the olives were purchased in.
9. Don’t be afraid to really squeeze everything in there, it will be a tight fit.
10. Once the jar is filled, pour the olive oil into the jar filling it so the olives are covered in oil.

There you have it, your very own custom herbed olive mix!

Notes:

  •  You can use any combination of herbs that you wish. Be creative!
  • The cuter the label, the better they taste.. ok they taste great regardless, but cute labels don’t hurt.
  • Because I used fresh herbs that we are growing and doctored up store-bought olives, this crowd pleasing recipe is quite thrifty.
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