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(continued)4. Add the chunked tomatoes, cherry tomatoes, chopped Romas, etc. to the roasting pan. Glug some more olive oil on top, mix it in.
5. Add a little salt and (if desired) some chunks of red onion, shallot, red bell pepper, etc.
6. Roast at 300 degrees until the edges of the tomatoes on the top layer start to brown. When this happens, stir it up good and put it back in the oven til it's nice and thick and all the juice has cooked off. To save time, you can remove some of the juice and seeds while chunking tomatoes. If you have a convection oven, this works best. If you have a feeble electric oven, you will need to stir it more often, maybe crank it up a bit higher.
End result: a chunky, rich sauce that will remind you of lazy summer days and has a sun-dried tomato tang. I freeze it in small freezer bags or yougurt containers. It is heaven in the midst of winter.
Mod
Lobstergirl wrote: "So Cynthia, you don't put it into a blender after the roasting? You just take it out of the oven and stir, and it's a super chunky sauce?"LG: No blender. It cooks for a long time, so the chunks get pretty mushy. There can be pieces of tomato skin, so there is a bit of texture to it. I have not tried blending it, but if you wanted a smoother texture you certainly could. It's not really a sauce, more of a tomato spread. Thick like tomato paste, almost.
Mod
You'd be missing out on lots of homemade dips!
Mod
I miss the morning smoothies I made prior to our blender breaking.Washing it was a drag though, and towards the end it was really noisy.
Mod
You can get hand held mixers which are low-fuss & easy to clean. They work for small smoothies and hummus..
LG: Buy yourself a stick blender. They are great for smoothies and creamy soups. Stick part goes in the dishwasher. Plug in part goes in the drawer.
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Cynthia - I like your measurement terminology - "Put several glugs of olive oil" :)
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Lobstergirl wrote: "Glugs is right. It even sounds like a glug coming out of the bottle."I am not precise. I am a cook, not a baker. It is glugs.
Sometimes an extra glug or two is too much olive oil, though.
Mod
Félix wrote: "It comes in a bag!"These are for the freezer. When I was a child we bought them at the local shop, frozen, ready to eat.
There were cola glugs, orange sunny boys, raspberry razz and lime whiz. All the artificial colours and flavourings kept us partying all day!
Lobstergirl wrote: "Ew, that reminds me of a product I saw at CVS yesterday. Applesauce in a small, portable bag (or tube?) that you squeeze into your mouth."Yuk.
Félix wrote: "It comes in a bag!"So does Barb's milk.
You mean the milk that Barb buys in a store, right?
I thought I heard her calling my name nowHush, hush
She broke his heart but he loves her just the same.
In honor of Rosh Hashanah, the best thing involving apples and honey I have ever tasted:Whip up one cottage-cheese sized container of ricotta, 6 tablespoons of honey, and one teaspoon of vanilla in a food processor. Try not to eat it all. Put it in the fridge for a couple of hours to thicken a little.
Chop up a bunch of apples and pears. I used about seven, including two asian pears and one bartlett, one gala apple, one yellow, one honeycrisp. toss them in some lemon juice.
Just before serving, glop it all together and mix it up.
Best. Thing. Ever.
Mod
Mod
Makes 8 servings
• 3 tablespoons butter
• 2 cups chopped onions
• 1 cup chopped celery
• Salt and freshly ground black pepper
• 1 bay leaf
• 1 teaspoon chopped garlic
• 10 cups chicken stock
• 3 pounds parsnips, peeled and diced
• 1/4 to 1/2 cup heavy cream
• 6 ounces bacon, chopped
• 1/2 pound new potatoes, thinly sliced and soaked in cold water
• 1 tablespoon chopped chives
Preparation
1. Preheat the oven to 400 degrees F. Melt the butter in a 6-quart stockpot over medium-high heat. Add the onions and celery. Season with salt and freshly ground black pepper. Cook the vegetables until they are soft, about 4 minutes. Add the bay leaf and garlic. Add the stock and parsnips and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the parsnips are very soft and the mixture is thickened and creamy, about 1 hour.
2. Remove the soup from the heat. Discard the bay leaf. Using a hand-held blender, purée until smooth. Stir in the cream. Season with salt and pepper.
3. In a small skillet over medium heat, fry the bacon until crispy. Add the potatoes to the skillet and fry until crispy and brown, about 3 to 4 minutes. Remove the potatoes from the oil and drain on paper towels. Season with salt. Remove the bacon and drain on paper towels.
4. To serve, ladle the soup into serving bowls. Garnish with the crispy potatoes, bacon and chives.
Why do you heat oven to 400 when all the cooking is done stovetop?
Mod
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Someone tried my tomato sauce, was it Carol? How'd it turn out?
Oy, LG, that sounds FANTASTIC! I miss parsnips.
Cynthia - The tomatoes are terrific! It is like a dose of magic I put in to make the sauce just right.
Five Cheese Macaroni W/Prosciutto Bits
Might have to sign in to see recipe - or google one.
http://www.tasteofhome.com/recipes/Fi...
Tomato, Sausage & Cheddar Bread Pudding
http://www.tasteofhome.com/recipes/To...
Leaving for hunting Friday - one more dish to go.
Mod
Cynthia's Fabulous Roasted Tomato Sauce
(With love and thanks to Christiana)
1. Get as many tomatoes as you can. They need to be a combination of cherry/grape, Roma and Big old Iowa Beefsteak varieties. If you can get some yellow or orange ones, all the better. You need a ton of tomatoes.
2. Wash and core and chunk those tomatoes. If you want to be fancy, you can dunk them in simmering water and peel them first. This is not necessary. It IS necessary to stab the cherry tomatoes with you fingernail or a knife so they do not explode in your oven.
3. Put several glugs of olive oil in a big roasting pan. Turkey roaster works great. Oil that sucker up, or you will be scrubbing the pot for hours.