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Posts tagged ‘vegetables’

Whole Roasted Tomatoes & recipes to use them in

 

Good Morning, Welcome to Freezer Food Friday!

Today I have found a recipe that is the base for three more recipe… 

Post a recipe on your blog and link it below using Mr Linky, make sure you visit other blogs and leave a comment for me and those who post recipes….

Whole roasted tomatoes

 Recipe makes enough for all the tomato dishes that follow.

Makes 10 cups

1. Preheat oven to 450 degrees. Divide 8 pounds plum tomatoes (about 45) and 6 sprigs thyme between two shallow baking pans or rimmed baking sheets.

2. Toss with 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper.

3. Bake until tomatoes burst, about 45 minutes, rotating pans halfway through. Let cool, then coarsely chop.

Tip: Refrigerate tomatoes in airtight containers, up to 3 days, or freeze in 2-, 3- or 4-cup portions, up to 3 months.

Nutritional information per cup: 91 calories, 4 grams fat, 14 grams carbohydrates, 3 grams protein, 4 grams fiber and 40 percent of calories from fat.

Recipes:  Roasted-tomato pasta with basil, Beef and tomato stew, Spiced tomato soup 

Zucchini and Squash Combo

Zucchini and Squash Combo

 

From Julie Kay

 

Serves 4 to 6.

 

2 zucchini, cut into rounds or strips

2 squash, cut into rounds or strips

1 tsp. seasoned salt

1 onion, chopped

1 green bell pepper, sliced

1 (14-1/2-oz.) can stewed tomatoes

1/4 cup grated Parmesan cheese

 

1. Put all ingredients, except Parmesan cheese, into slow cooker. Cook on Low for 4 hours.

 

2. Remove to bowl and sprinkle with Parmesan cheese.

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