Oh my goodness, last week was a canning/freezing/drying extravaganza around here. Three five gallon buckets of tomatoes became Addictive Tomato Chutney, my favorite salsa, quartered tomatoes, BBQ sauce, and lots of Roasted Tomato/Vegetable Sauce.
I also used some Black Cherry and regular cherry tomatoes to make some of the roasted tomato sauce, which turned out really good, I think. They are quite a bit juicier, so I think I’ll have to add a can of tomato paste when I cook with it, but the flavor was great and it was even easier than using regular tomatoes! I simply threw the tomatoes into the roasting pan whole, tossed them and the added veggies with olive oil, garlic, seasonings and balsamic- no cutting or coring necessary.
Oh, I love it when an easy thing gets even easier- I also love that I found a way to use the millions of cherry tomatoes our two plants put out!
Our food dryer ran pretty much 24/7 in order to dry the 2-1/2 five gallon buckets of Italian plums. We ended up with 10 quart bags of dried plums, canned Spicy Plum Sauce, and a few jars of “plum nectar” – a new recipe that mixed plum juice with some apple and lemon juice. I thought it would be fun to have on hand to mix with sparkling water.
There are less tomatoes this week, thank goodness, ’cause it’s a busy one. Time for the slow cooker and a couple of quick meals in between ours and our daughter’s activities, plus *deep breath* my 30th high school reunion this weekend. Gah.
Tuesday- Pakistani Kima (new from the More With Less cookbook), brown rice, roasted carrots, peppers, and onions (with a curry-type seasoning)
Wednesday- eat out (daughter’s away xcountry meet)
Saturday- 30th HS reunion dinner *gasp*
Sunday- Creamy Pesto Pasta with chicken (left from Thursday), veggie plate