This years 1st harvest of canning tomatoes San Marzano out of our backyard garden.
Ended up picking a market basket full of those mini San Marzano tomatoes. I removed the skins by the boiling hot water method, then threw them in the crock pot with rosemary, basil, and sage from the garden along with a few sauteed carrots, eggplants, onions, and peppers. Also added some dehydrated parsley from a barter deal a few years ago. Bay leaf came from a houseplant I use to have way back when. Original recipe called for red wine so I subbed water with a few beef bullion cubes instead.
Ended up being enough for 3 for dinner & left overs for hubby's work lunch the next day.
~~ pelenaka ~~
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Hey...they say necessity is the mother of invention...and I'd say you *invented* a very wonderful dinner! Yummy!
ReplyDeleteThank you, it was pretty good after all. And except for the electricity & pasta was free.
ReplyDeleteStill need a plan for obtaining canning tomatoes.
Our tomato harvest has been puny too. :-( The pasta dish looks yummy!
ReplyDeleteThank you misery loves company, lol.
ReplyDeletePelenaka - Try freezing your tomatoes - the skins just fall off. And then they can be used in any sauce / cooked dish. Simple, easy and time efficient :)
ReplyDeleteI've done that before when I have plans to use them within a few weeks. But for long term preservation I have to go with canning, freezer space is @ a premium here.
ReplyDeletethat looks delicious! not pathetic!!! I think you are being hard on yourself but I understand your sense of urgency!
ReplyDelete