Here are just a few recipes to show case the roasted tomatoes, julienne sliced and pureed. Two appetizers, followed by a terrific salsa to make any time of the year and a sure fire pizza sauce. Click HERE for the easy to follow tutorial to make your own oven-roasted aka sun-dried tomatoes. Make them while their in season and freeze for use all year long.
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Slice baguette in approx. 1 1/2″ slices,
place on cookie sheet or pizza pan.
Spread with a thin coating of the roasted tomato pesto, then cheese cut to fit the bread and top with sliced fresh basil.
Broil just until cheese (provolone or munster work well) begins to melt.
Cool slightly and serve.
Slice baguette in approx. 1 1/2″ slices.
Spread with a layer of soft cream cheese, then sliced roasted tomatoes at room temperature.
2 14-16 oz. can diced tomatoes, drained, reserving the juice (reg. or roasted)
4-6 green onions, chopped
1/2 – 1 Serrano, jalapeno or Anaheim chile, seeds removed*
1 garlic clove, minced
½ tsp. salt, or to taste
¼ tsp. cumin
1 lime, juiced
1/2 cup chopped cilantro leaves
1/2 tsp. brown sugar
1/8 cup oven roasted tomatoes (Incredibly enhances the salsas flavor)
In a food processor, combine 1 can of the diced tomatoes (reserving juice) and all other ingredients; pulse to chop well.
Pour into a bowl and stir in the other can of drained diced tomatoes.
Add reserved tomato juice IF the salsa is too thick to desired taste.
Cover with plastic wrap and set aside for at least 20 minutes to allow the flavors to marry.
*Use gloves when working with the pepper. The seeds in the pepper give it the heat. Use only a few of the seeds (you can scrape most of them into a bowl), make up the salsa and add seeds to desired hotness.
14-15 oz. can Italian stewed tomatoes
6 oz. tomato paste
1 tsp. sugar
1 tsp. dried oregano
1 tsp. dried basil
½ tsp. garlic powder
½ tsp. salt
½ tsp. lemon juice
Pinch of red pepper flakes
½ tsp. Montreal steak seasoning
½ tsp. balsamic vinegar
½ cup fresh Parmesan cheese, grated
1/8 cup homemade tomato pesto, optional (boosts the flavors wonderfully)
Combine all the ingredients in small food processor and blend until smooth. Use immediately or store in the refrigerator for up to 3 days.
This freezes extremely well.
Recipe adapted from JamieCooksItUp
Recipes copyrighted by Carrie Groneman, A Mother’s Shadow, 2013
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