Chet Notes

Recipes for using your garden bounty!

September 12, 2011

Roasted Tomato Sauce and Fresh Herb Pesto

By: Laura L.

Country Living magazine for September has some yummy recipes to try. The timing is perfect if you’ve got the goodies fresh from your own garden!

The first recipe is for a Roasted Tomato Sauce, perfect for making your homemade pizza fresh and delicious!

Makes 3 cups: Working time 10 minutes   Total time 1 hour 40 minutes
tomato sauce2 1/2  pounds plum tomatoes, quartered
1 yellow onion, diced
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1/2 cup extra virgin olive oil
1 1/2 tsps kosher salt
1/4 tspn crushed red pepper
1/4 cup fresh chopped basil
2 tspns fresh oregano

1. Preheat oven to 375 degrees F.  In a 9×13 inch pan, toss together tomatoes, onions, bell peppers, oil, salt and crushed red pepper. Roast for 1 hour. Remove pan from oven and fold basil and oregano into vegetables. Cook for thirty minutes more.

2. In a food processor, blend vegetables until pureed. Use immediately, refrigerate for up to 2 weeks, or freeze.

It would be great to make up several batches for the freezer and pull them out this Winter to make a family pizza!!

The second recipe is for Fresh Herb Pesto
Makes: 3/4 cups. Working time 10 minutes Total time 10 minutes

1 cup fresh basilFresh herb pesto
1/4 cup fresh parsley
3 tablespoons pine nuts (about 1 oz)
3 tablespoons grated Parmigiano-Reggiano
2 garlic cloves, roughly chopped
1 1/2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil

In a food processor, pulse together all ingredients, except olive oil, until finely chopped. With motor running, add olive oil in a stream until blended. Use immediately, refrigerate up to 2 weeks, or freeze.

Another yummy topping for a pizza! Enjoy…

-Laura.

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