Archive for the ‘Sauces and Seasonings’ Category
Tomato sauce from fresh tomatoes
Tomato Sauce from Fresh Tomatoes
This is a great way to use up the end of the season tomatoes.
2 heads garlic
Enough sliced tomatoes to cover 2 9×13″ pans ~1″ deep
1 Tablespoon rosemary
1 Tablespoon thyme
Preheat oven to 450′F
Oil the two pans
chop the top quarter off each head of garlic and put one in each pan
run the tomatoes through a food processor and slice fine.
divide the tomatoes between the 2 pans
sprinkle the rosemary and thyme over the tomatoes
Roast ~ 1 hour or until tomatoes start to brown.
Let cool
squeeze the garlic from the heads into a food processor
put some of the tomatoes in the food processor and grind to liquid
place this in a large bowl and continue until all tomatoes are ground up.
stir well to mix garlic and spices in evenly with the tomatoes.
Can be frozen.
Tomatoes are originally from South America and were brought back to Europe in the 1600s. Then was brought to North America during revolutionary times.
When growing tomatoes remember they love heat and sun. When you transplant them to your garden put them a bit deep, roots will grow off the vine. And be sure not to crowd the plants.
Lemon Sauce for Fish and Poultry
Lemon Sauce for Fish and Poultry
I make this sauce right in a casserole dish, add in ~1 pound of soul and bake at 350 ~20 minutes.
If I am using it with chicken I set it aside and pour it over the chicken after I bake the chicken.
1 stick ( 8 Tablespoons ) butter
1 teaspoon basil
2 medium lemons
1 teaspoon sugar
1 Tablespoon flour
1 Tablespoon capers ( optional )
grate the yellow part of the lemon peel and place in a bowl
Add:
the juice from the two lemons
the butter and basil
microwave 1 minute or long enough to melt the butter
** make sure you let the butter mix cool before adding flour or it will separate**
add in sugar and flour and stir until no lumps remain and color is consistent.
add in capers
To grate the lemon peel I just use a hand held kitchen grater and rub the lemon across it until I get as much of the lemon grating as is practical. You only want the yellow part of the skin, the white part is very bitter. It works out to ~ 1/2-1 tsp per lemon.
