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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