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Old 08-19-2015, 12:20 PM   #71
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This time of year is wonderful for oven roasting or grilling fresh produce. My favorite are oven roasted tomatoes that I then puree into sauce. All you need are tomatoes, olive oil, salt and pepper. The flavor is amazing!
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Old 08-20-2015, 12:53 AM   #72
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Raw or steamed. I am not turning on the oven in 90+ temps.

Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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Old 08-20-2015, 07:29 AM   #73
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We have about 8 small heirloom varieties of tomatoes in the garden. This time of year there are hundreds.
My method is to wash them all (about a hundred at a time and they are all small varieties) in a quick bath of cold water with a squeeze of fresh lemon juice then a quick rinse.
I pick off the little green stem pieces attached to the tomatoes BUT I leave a dozen or so stems attached. There is a TON of tomato flavor in theses little pieces of stem.
I dump the whole lot uncut into a large heavy bottomed stock pot. I add no water at all. I add about 2 T's of brown sugar and 2 T's of white wine vinegar.
1 T of dried chili flakes and a pinch of Kosher salt and fresh ground pepper.
I simmer the tomatoes very low and slow for a couple of hours.
Then I put the tomatoes through a fine sieve to remove all the seeds and skins both of which lend a bitter note.
Depending on the consistency I may or may not further reduce the now sauce. Then into the fridge overnight to cool then into Ziploc freezer bags which are carefully laid flat one on the other in the freezer. The next day when they have all frozen solid I arrange the Ziplocks in the freezer like books on a self. I do this a few times as the tomatoes ripen. I end up with what I can turn into an excellent ketchup or pasta sauce or whatever recipe calls for a tomato sauce.
Note I do not add basil. Sometimes I don't want the basil flavor. And it's always better to add fresh basil after heating up the tomato sauce.

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egg, veggies

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