Harvest time is upon us and that means lots and lots of veggies! Tomatoes of every size, shape and color have taken over the garden!
Each year, I consider new approaches to preserving our harvest. This year has become the year of roasting! As much as I enjoy canning, it is a time-consuming and HOT job! My family loves pasta, so the goal was to create sauces using roasted veggies. Rather than canning the sauce, I decided to use the freezer method.
I have to say, I am extremely artistic when cooking. I rarely use a recipe, which drives my family nuts! They have come to the realization that, often times, their meal is a one of a kind adventure, never to be tasted again! I take this approach to making sauce, for freezing, as well. (Note: If you choose the canning method, following a recipe is a MUST!)
I start my sauce adventure by pre-heating the oven to 400 degrees. I line my cookie sheets with non-stick foil. Trust me, this saves a lot of messy clean up when finished. I then begin cutting up the veggies and fresh herbs, from the garden, filling the cookie sheet completely.
Roast the mixture for 45 minutes.
Allow the mixture to cool for about 15 minutes. Then transfer the roasted veggies to a food processor and pulse until thick and smooth.
No two batches look or taste exactly alike! Enjoy this roasted sauce fresh or freeze for future use. I prefer to freeze sauce in glass canning jars. If you choose this method for freezing, make sure you use wide mouth canning jars only and leave a minimum of 1/4 inch head room.
I hope you enjoy some creativity in the kitchen! Remember, eating well is a form of self-respect…
Love Yourself…Embrace Yourself…Just Be You…