If you’ve been getting fresh summer produce from your garden, or farmer’s market, it can be hard to accept that the end of summer also means the end of fresh fruits and vegetables. But if you’ve been enjoying the bounty and want to keep it going for a while longer, here’s a few recipes that will make great use of your extra harvest, and allow you to reach for a little taste of summer in the middle of winter.
Fresh Tomato Marinara Sauce
- 1 tablespoon sugar
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 4 pounds plum tomatoes, halved
- Cooking spray
- 1/3 cup water
- 4 teaspoons extra-virgin olive oil
- 3/4 cup chopped onion
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 3 garlic cloves, minced
- 1/3 cup dry red wine
- 2/3 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1. Preheat oven to 250°.
- 2. Combine first 5 ingredients in a large bowl, tossing gently to coat. Arrange tomato halves, cut sides up, on a jelly-roll pan coated with cooking spray. Bake tomatoes at 250° for 7 hours. Remove pan from oven. Add 1/3 cup water to pan, scraping pan to loosen browned bits. Place a food mill over a large bowl; spoon tomato mixture into food mill. Press mixture through food mill; keep warm.
- 3. Heat oil in a saucepan over medium-high heat. Add onion and next 3 ingredients (through garlic); sauté 5 minutes or until tender. Add wine; cook 3 minutes or until liquid nearly evaporates. Stir in tomato mixture and 2/3 cup water; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; stir in salt and pepper. Freeze in pint size containers for up to six months.
Total Time: 1 hr 10 min
Prep Time: 50 min
- 3 tablespoon(s) butter
- 1 large onion, diced (about 2 cups)
- 2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups)
- 1/2 teaspoon(s) dried thyme
- 3 cup(s) milk
- 4 medium (about 2 1/2 pounds) baking potatoes, peeled and cut into 3/4-inch cubes
- 8 ear(s) corn, kernels removed (about 4 cups)
- Coarse salt and ground pepper
- 1 1/2 pound(s) green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)
- Hot pepper sauce (optional), for serving
- In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
- Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.
- With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired.
- Freeze chowder for up to six months.