Information and Recipes


Savory Marinara Sauce

I have used this recipe for years.  It is a great way to use end of season tomatoes and fresh herbs.  You can freeze or can this recipe, if you have tons of tomatoes..

10 pounds ripe tomatoes
1 ½ C chopped onions
4 or more minced garlic cloves
¼ C chopped parsley
½ C grated carrots
Fresh or dried Italian herbs to taste
1tsp sugar
2 tsp salt
½ tsp black pepper
1 tsp nutmeg
2 tsp allspice
1 C red wine or 3 Tbs. lemon juice
1 Tbs. lemon juice
3 Tbs. olive oil

Wash, core and cut tomatoes in half.
Combine tomatoes, onions, garlic, parsley, carrots and herbs in a soup pot.
Cover and simmer 1 hour.
Gently extract juice by using a wooden spoon against a sieve, the juice can be used for drinking or vegetable broth or can be reduced separately so you don’t have to cook the puree for a long time which causes heartburn.  The nutmeg and allspice reduce heartburn as well.  
Press vegetables through mill or sieve, discard the seeds and skin.  Return puree to pot and add the remaining ingredients.   Gently cook for 30 to 40 minutes to meld flavors.
At this point the sauce may be processed in a water bath canner for 45 minutes or cooled and frozen in ziplocks.  


Pickled Cherry Tomatoes

3/4 c. apple cider vinegar
3/4 c. water
4 tsp coarse kosher salt
2 tsp sugar
1 31/2-inch strip lemon peel (yellow part only, removed with vegetable peeler)
12 oz cherry tomatoes, grape tomatoes, and/or pear tomatoes
1/4 c. coarsely chopped fresh dill
2 garlic cloves, thinly sliced
1/4 tsp dried crushed red pepper
1Tb. peppercorns

Prick bottom of cherry tomatoes
Soak in 1 qt water and 2 TB salt for 24 hours
Drain tomatoes
Put the vinegar and 3/4 c. water into a small saucepan, and add the salt, sugar, and lemon peel. Bring to a boil, stirring to dissolve the sugar and salt. Remove from heat and set aside to cool for 20 minutes.
Meanwhile, prepare everything else. Halve the tomatoes, and toss them with the dill, garlic, and crushed red pepper in a large bowl. Add the cooled vinegar mixture. Let stand at room temperature for at least 2 hours and up to 8 hours. Pack in a large jar and store in the fridge for a week or two.


Greek Salad

This is my favorite salad when I have fresh cukes and tomatoes out of my garden.  Fresh lemon juice, garlic and olive oil is a versatile dressing for lots of vegetables.

2 C of medium size tomatoes cut into eighths, or cherry tomatoes
2 C sliced cucumber
1 C chopped Walla Walla Sweet onion
4 green onions chopped
½ C Kalamata olives
½ C crumbled Feta cheese
Combine ingredients above and toss with:
Juice of one lemon
1 or more garlic cloves crushed
¼ C cold press olive oil


Spicy Sweet Corn and Tomato Soup

Heat 1 quart chicken broth in soup pot
1 or more Habanero pepper or other hot pepper cut in half
1 C chopped onion
3 or more chopped garlic cloves
Cook on low heat for 15 minutes
Three ears fresh corn, kernels trimmed off
2 C tomatoes, chopped in processor
1 Tb ground Cumin
1 Tb ground Coriander
1 Tb Chipotle powder
Heat on low for 10 minutes
Serve hot or cold


Chicken with Roasted Tomato Sauce

Saute for 5 minutes:
½ C chopped red onion
3 or more chopped garlic cloves
Add and sauté for 3 minutes:
½ C sliced mushrooms
Add and sauté for 3 minutes:
2 C chunked up cooked chicken
½ C chopped Walla Walla Sweet onion
2 C Roasted Tomato sauce
Sprinkle with Italian herbs, salt and pepper
Cook on low heat for about 10 minutes
Serve over pasta