Roasted Veggie Sauce

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.

This creation is made up of Roma tomatoes, red onions, garlic, rosemary, thyme, salt and pepper, tossed with extra virgin olive oil. (photo before roasting)

Roast the mixture for 45 minutes.

This creation consisted of red and orange cherry tomatoes, white onions, rosemary, thyme, oregano, garlic, salt and pepper, tossed with extra virgin olive oil.   (photo after roasting)

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…


Pumpkin Everything!

The time is near…pumpkin everything!  Labor Day Weekend not only kicks off back-to- school, but the celebration of Autumn!  I love Fall…  It is such a magical time of year!  The humidity disappears, leaving a calm and crisp feeling in the air.   Autumn is my time.  I feel most alive when the leaves are turning warm hues and the smell of pumpkin spice fills the air…

This year, my family appears to be beckoning for Fall a few weeks early!  To top it off, I believe Wifey is the ring leader!  Wifey lives for Halloween! Each year we haunt the farm for the kids and their friends.

I enjoyed being a bit “Wicked” last year…
This year’s theme is Dracula! We spend weeks preparing scenes, creating the scavenger hunt, and decorating!  Wifey enjoys adding a few new “toys”, as she calls them, to the collection each year.  Let me tell you, these are not toys!  They move, glow and talk…CREEPY!  We love creepy and scary, but no worries, we keep the blood, guts and gore to a minimum.

While Wifey is playing with her toys, I live for pumpkin everything!  Pumpkin pie, pumpkin cookies, pumpkin bread, pumpkin soup…the list is endless.


Baking pumpkins after harvest…
My daughter El loves pumpkin ANYTHING!  She has been begging for pumpkin and white chocolate cookies.  I keep reminding her that it is not September 1st.  Tonight, she was determined to make those yummy autumn treats!  I not only appreciated these yummy treats, but the little blog topic that was born out of her kitchen adventure!!



Pumpkin Spice Cookies

  • 2 1/4 C flour
  • 2 t pumpkin pie spice
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt (optional)
  • 1 C (2 sticks) butter
  • 1 C granulated sugar
  • 15 ounces of pure pumpkin
  • 2 eggs
  • 1 t vanilla extract
  • 2 C white chocolate chips (milk or dark chocolate works well, too!)

Preheat oven to 375 degrees/line baking sheets with parchment paper

Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl. Set aside.  Beat butter and sugar in a large bowl until creamy.  Beat in pumpkin, eggs and vanilla extract.  Slowly add the flour mixture.  Stir in chocolate chips. Drop rounded tablespoons onto the baking sheets.img_2343

Bake for 15-20 minutes until edges are lightly brown.  Cool on baking sheets for a few minutes.  Remove and place on a wire rack.  Makes 5 -6 dozen cookies.


Eat and Enjoy!

September is the doorway to the season that awakens my soul…

Love Yourself…Embrace Yourself…Just Be You…