Tuesday, October 8, 2013

All Ready Roasted, Rustic Style Tomatoes

I love late summer with its end of the season tomatoes, peppers, and onions. They bring with it an urgency to make sure that none of them go to waste. I had bushel baskets on my porch just waiting to be made into something wonderful and this was the result. Like most of my favorites you can adjust the ingredients to suit what you have. You can make enough to use this weekend, or enough to last through the winter.

All you have to do is chop the amount of tomatoes, peppers, onions, garlic, etc, you want to use and place them in the roasting pan of your choice. Sprinkle with salt, I use Celtic sea salt you can use your favorite. Bake uncovered at 250 for 12 hours or overnight. It will cook down and look like this:

This makes the best base for all kinds of recipes. I leave the herbs out until I am ready to use them. That way they can be used in Italian, or Mexican, your favorite chili, or any recipe that calls for tomatoes.  Pizza sauce is a favorite in our house and just wait until I post our Sunday Supper Pasta Sauce that uses these instead of tomato paste. So delicious and a great way to use up the last of your tomatoes before the frost comes in and takes them. If you have an abundance you can measure into freezer bags and have this to use all winter. Try this soup for just one way to  use these.

Sweet Potato and Black Bean Soup

3 cups of roasted tomatoes or 2 cans of canned tomatoes, drained
1 can of black beans drained
2 sweet potatoes cleaned and diced
4 cups of chicken or veggie stock
1 tbsp of chipotle peppers in adobo or 2 tsp ground red pepper

Add all ingredients to your pot and cook until the sweet potatoes are tender. That's it! I served it over wedges of corn bread, you can serve it with whatever your family likes. It is perfect for during Sunday football with a glass of chilled cider. 



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