Homemade Salsa

Homemade salsa, one of the best ways to use all those delicious veggies that have been growing in the garden all summer. I put 2 jalapeno peppers in, including seeds, hoping for a bit of zip, but the jalapenos were pretty mild. So this version isn't very hot, but the flavour is still great. I think next summer I'll have to grow my own hot peppers.

8 cups chopped tomatoes, peeled (about 1 ice cream pail whole tomatoes)
2 chopped green peppers
2-3 jalapeno peppers (or more if you like it HOT)
1 cup chopped onion
1 tsp crushed garlic
a couple sprigs of parsley, chopped
2 tbsp salt
3 tbsp sugar
3/4 cup vinegar

Combine all ingredients in large pot. Bring to a boil and boil for 20 minutes. Add one small tin of tomato paste. Mix together 4 tbsp cornstarch with 4 tbsp water. Add to salsa and cook five minutes. Put into jars and steam 10 minutes.

I used the oven canning method for my salsa. To do this, put the empty clean jars in the oven for 8-10 minutes at 275F. To sterilize the lids, put in a pot of water, bring to a boil then reduce heat to low. I try to time this so my salsa is ready when the jars have been in the oven for about 10 minutes. Carefully remove the jars from the oven, place on a tea towel and fill with salsa. Using tongs, remove the lids from the hot water and screw onto jars (make sure the jar rims are clean or they won't seal). Then put the filled jars back in the oven for another 10 minutes. Remove to tea towel and wait for the pops of the lids sealing. :)

This recipe will make about 3 jars (large pasta sauce size jars).

Sun-dried Tomato Fettuccine

Here's a new twist on a tomato pasta sauce. Really good! The sun-dried tomatoes give it a different twist.

3/4 lb fettuccine
3 tbsp olive oil
5 cloves garlic, minced
1/2 cup sun-dried tomato halves, sliced
1 (19 oz) can diced tomatoes
3 tbsp tomato paste
1/2 tbsp sugar
1/2 cup plain Greek yogurt
1/4 cup sour cream
1 1/2 cups fresh baby spinach
salt & pepper, to taste

In a large pot, cook fettuccine according to package directions.

While pasta is cooking, mix together the Greek yogurt and sour cream in a bowl, set aside.

Add olive oil to large skillet and heat over medium high heat. Add garlic and sun-dried tomatoes and saute until fragrant. About 2-3 minutes.

Turn heat down to medium low and add the diced tomatoes, tomato paste and sugar. Stir until well-incorporated.

Swiftly whisk in the yogurt and sour cream mixture. Add it slowly, but mix quickly so it doesn't curdle. After it has all been added and mixed well, turn heat up to medium high and let simmer and thicken for 5-7 minutes.

Season the sauce with salt & pepper and then add the spinach. Once the spinach is wilted you can turn off the heat and add the pasta. Toss to coat the pasta. Enjoy!

*from http://www.tablefortwoblog.com/2013/02/18/cheesecake-factory-copycat-lightened-up-sundried-tomato-fettuccine/

Roasted Tomato Soup

Now if I had been thinking, I'd have taken pictures of the actual roasting process. Unfortunately I did not . . .  I roasted them a couple days before actually making the soup. Sorry! : )

In a large pot, heat the olive oil over medium heat; cook onion, stirring occasionally, for 5 minutes or until softened. Add the roasted tomatoes, stock, 1 1/2 cups water, sugar and basil; bring to a boil.

Reduce heat and simmer for 15 minutes.

Now you could let it cool for a few minutes and then blend in a blender or food processor, but I used my immersion blender and did it right in the pot. I'm all about less dishes. I have too many to wash as it is.

Heat soup through, if it cooled down any. Add any salt or pepper if needed.

Yum! Would be good topped with a sprinkle of parmesan cheese (but I didn't have any). Or add a little cream or milk and some crackers.

Here's the recipe for the soup, followed by the recipe for the roasted tomatoes:

40 roasted tomato halves
2 tsp olive oil
1 onion, chopped
4 cups vegetable or chicken stock
2 tsp sugar
1/4 cup chopped fresh basil
1/2 tsp pepper
1/4 tsp salt
2 tbsp parmesan or asiago cheese (optional)

Roasted Tomatoes

4 lbs ripe plum tomatoes (about 20 whole)
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 cup extra-virgin olive oil
1/4 tsp each salt & pepper

Trim stems off tomatoes and cut in half lengthwise. Arrange, cut side up on a large foil-lined rimmed baking sheet.

Stir together garlic, basil and oil; brush over tomatoes. Sprinkle with salt and pepper. Bake in 400F oven for about an hour or until softened, shrivelled and edges begin to darken.