Last night I posted a photo on instagram and Facebook of chocolate zucchini bread I had just made. There were so many cries for the recipe that I ended up posting my favourite chocolate zucchini bread recipe. As many of you know I have also been processing tomatoes and in this case have been sent recipes that I am looking forward to experimenting with, as well as using my own favourites which I thought I would post today. If you have favourite recipes for summer processing I hope you would consider sharing them – this I realize is another form of hospitality – not just sharing our lives but sharing the things that make life delicious.
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Sun Dried Tomato Tapinade
SUMMARY:
We love dried tomatoes – they extend that wonderful summer season and flavour throughout the whole year. I dry them feverishly at this season and pack them in olive oil.
One of my favourite things to make with them is this olive tapinade. Unlike many olive tapinades it has no anchovies in it – which is a huge plus for me and for many of my friends. I adapted it from one I found in the Australian Women’s Weekly Tomato Recipe Book, increased the basil and added loads of garlic.
INGREDIENTS:
– 1 cup Sun Dried Tomatoes
– 1 cup Basil
– 1 cup Pecan
– 3 cloves Garlic
– 1 – 2 tablespoon red wine vinegar
– 1 cup Kalamata Olives
METHOD:
1. Place all ingredients in a food processor and process until smooth. Serve with crackers or pita bread. Wonderful with cheese, great for picnics
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Roasted Tomato Sauce
SUMMARY:
This marinara recipe is a standby for us for entertaining throughout the year. It is great in pasta dishes, soups and casseroles. I try to make about 20 quarts while our tomatoes are abundant. It is a wonderful way to preserve the fresh garden flavours. Cooking it in the oven is convenient and means that I can do the tomatoes in small batches. If I only have 5 lb to work with I can still make 2 quarts.
INGREDIENTS:
– 10 lbs. Tomatoes,Cut In Half
– 1 lg Onion,Diced
– 1/2 cup Fresh Basil,Chopped
– 6 each Garlic,Minced
– 1 cup Red Wine
– 1 cup Water
– 1 teaspoon Olive Oil
METHOD:
1. spread out tomatoes in large baking dish, sprinkle onion, & garlic over top. Place in 350 Farenheit oven for 2 hours, stirring occasionally. Add water if liquid dries out. Add red wine and cook a further 1/2 hour. Add basil and remove from oven. Makes 4 quarts. Process in water bath.,
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5 comments
We dry bushels of tomatoes in the oven (oven off, heat lamp laying on the bottom, temp about 160) until they are each about the size and consistency of apricots then pack them in zipper bags and store them in the freezer. Then all winter whenever I need some for dinner, we bring out only what I need to savor the flavor as well as the memories of a lush garden now buried by snow.
Curious what wine you use for your marinara. I have settled on a Nero D’Avola (from Trader Joe’s) which adds body, depth and complexity without a lot of tannins and overpowering fruitiness.
Jim I dry lots of tomatoes too – was given a dehydrator several years ago which is a wonderful addition to my preserving abilities. I usually pack them in olive oil but with the profusion of tomatoes this year am also doing what you suggest and not drying them quite as much and then storing them in the freezer – maybe we won’t need to buy any tomatoes at all this winter.
In terms of wine – I usually just use a cheap red wine. My favourite is Costco’s cabernet but also use Trader Joe’s Charles Shaw, Obviously I am not as much of a connoisseur as you are.
After retiring to the fun and fellowship of being a TJ employee, I would recommend the Shaw Cabernet as well. The Nero is only about a buck more a bottle.
I also switched from canning in a water bath like Mom taught me to canning in the oven. Oven set at 250 and process for 30 minutes. I can do a lot more jars at a time with a whole lot less work. This year I have canned more tomato paste than previously because I had a bumper crop of Roma Tomatoes.
I have a bumper crop too – have been giving a lot away, canning and drying.
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