Sunday, September 4, 2011


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 ~~