August 8, 2016
Harvest Monday, 8/8/16
I spent Saturday and Sunday roasting ripe tomatoes layered on parchment with sweet peppers, onions, garlic, and basil that were drizzled with olive oil and sprinkled with a touch of sea salt. After each tray spent four hours at 250 degrees Fahrenheit in the oven they got put through the blender. And we ended up with 4 gallons of blended sauce with minimal work over 2 days which all got frozen. It was a nice way to use up all the tomatoes in the fridge and on the countertop, now there's just the tomatoes that were picked Saturday.
There's a recipe for double chocolate zucchini bread I'm going to try on Tuesday along with my mother-in-laws recipe for zucchini bread. They both should freeze well.
Please join us at Harvest Monday, hosted by Dave at Our Happy Acres.