Saucey!

Since the tomatoes started going off a few weeks ago, I have had two big saucing sessions.  I did two separate batches each time - one with all Amish Paste tomatoes, and one with a mixture of different varieties.  

For both batches, the first part was the same.  After blanching them for 60-90 seconds (depending on the size), the tomatoes went into an ice bath and then were peeled, sliced and seeded.  It is messy, but very easy to do.

With the mixed varieties, I spooned them into the blender and whizzed them up into a slurry.  I poured the puree into clean quart-sized jars, lidded and labeled them, and sent them off to live in the freezer until needed.

With the Amish Pastes, I set about making an actual simple tomato sauce.  I used Alice Waters' recipe from The Art of Simple Food - there's not much to it, but with tasty tomatoes it really makes a delicious basic sauce that you can use on its own or easily dress up in dozens of different ways.  To store, I did the same as above - into clean mason jars and into the freezer.

So this winter when we are looking for some bright summer flavor, I will most likely use the mixed tomato puree to make tomato soup - with croque monsieurs or other grilled cheese sandwiches, of course.  The simple sauce will eventually partner up with some meatballs as it is, or maybe be cooked down into a heartier bolognese, or possibly make it into a casserole dish as lasagna or eggplant parmesan or....

Peppers: Canned Roasted

One thing I have been wanting to make is roasted canned peppers.  I grew up having these as part my family's normal antipasto plate before any large holiday or important meal (my grandmother is from a large Italian family).  Occasionally we buy the canned roasted peppers from Trader Joe's, but with the Great Pepper Harvest of 2010 I had the opportunity to try my hand at a homemade version.  While roasting may take a few times to get the hang of, the process is quite forgiving, the results rustic and delicious.

ingredients:

• about 10-20 peppers (I used our Russian Healthy peppers, Chocolate Beauties, Violet Bella and an unknown small orange variety)
• 1 cup good olive oil
• 3/4 cup white vinegar
• 2 cloves garlic (plus 1 extra per jar)
• 1 Tbl salt
• 1/4 tsp red pepper flakes (I used chopped dried red Shishito peppers from my office's vegetable garden)
• fresh oregano or basil (I used "Hot & Spicy" oregano from our garden)

method:

• Place your peppers on a baking sheet and roast at about 400 degrees for about 30 min or until blistered and blackened turning once.  Place in a brown paper grocery bag, or covered bowl or similar to steam and cool - about 20 min.

• While this is going on you can cleanup a bit, boil your canning jars, and get the canning mixture prepared.

• Now comes the messy part: pealing those peppers.  Don't be so concerned about having perfect results, just try to get the seeds and as much of the skin or tough bits off.  I had good luck with the larger red peppers while much more difficulty with the smaller orange ones.  These were much thinner and had less"meat".  I pealed what I could but left most the skin on (and they turned out great).

• Place a pounded clove of garlic (I hit once with the bottom of my fist) in each canning jar and pack with peppers leaving some room for the canning liquid.

• Heat oil, vinegar, chopped garlic, salt, herbs and red pepper flakes. Simmer 5 min.  Take mixture off the stove.  Stir vigorously to mix the oil and vinegar as they will separate. Be careful, its hot!

• Carefully fill each jar with the canning mixture leaving about 1/2" room at the top.  Wipe edges clean, seal and either process in a water bath for 20 min or cool and place in the fridge.

Let the flavors mingle for a few weeks (or try after a few days if you're like me and can't wait.) Enjoy on toast or with a fried egg or on a sandwich.  This is something I could definitely fill our pantry with.