Since it is the end of summer, it's time to do some canning. Oh, wait... I don't can! Instead, I love freezer bags and the freezer. Much easier! Night before last, I roasted the remainder of my bell peppers and froze them. I just cut them in half and sprayed a little olive oil on them then popped them into the oven for about an hour or so... then put them in a covered bowl... peeled them and froze them.
|This is the final harvest from the summer garden (except for a few beans, okra and tomatoes still holding on)|
|Ready to go in the oven|
Yesterday, I did the same with my tomatoes. I cut them into quarters, added crushed garlic, fresh rosemary sprigs, thyme sprigs, oregano and basil, onion and olive oil. Roasted them at 375 for about an hour and a half. Peeled and pureed them then cooked on the stove top for a few hours to thicken it up some. After it cooled I froze them in quart bags. I didn't add any of the spices when I pureed it and cooked it, so it is a very basic tomato puree that I will pull from the freezer then I need it. I may have to go to the farmers market this weekend and see if there are any good tomatoes left and do some diced and whole tomatoes. I must say, my house smelled like Italian heaven all day yesterday. Can't wait for winter when I can pull one out and have a taste of summer!
|Most of these tomatoes came from a friend (mine are the smaller ones with stems still on them)|
|Ready to go into the oven.|
|Hot out of the oven.|
|HOURS later.... viola... puree.|