Tag Archives: Roasted vegetables

Roasted Salsa for Freezing

I’m sure you’re hoping this is the last garden tomato post. Probably not.

I wanted to make some salsa for the freezer, but not that wet salsa I made last week with peaches, rather something with a lot of the moisture removed before freezing, so there wouldn’t be the separation that makes so many freezer foods unappealing. Every recipe I have found for freezing salsa says you can do it, but that moisture is a problem. So, I roasted everything—tomatoes, onions, peppers, garlic—everything except the lime juice and cilantro, and pulsed it all in the food processor. It came out almost as a paste or spread and we’re going to eat it that way tonight on beef burritos. The rest is in small containers in the freezer. I’m hoping the consistency will make for a better frozen product, and I offer other suggestions for using it.

Roasted Salsa for Freezing

  • Servings: 3 cups (varies)
  • Difficulty: easy
  • Print

Preheat oven to 350°-400°

The amount of product you make will obviously depend on the number of tomatoes you have, but here is what I worked with today.

Ingredients:

  • 20-30 small-medium tomatoes (plum, cherry, bush, beefsteak), seeded—I had roasted a batch earlier in the week and roasted about 15 more yesterday
  • 1 jalapeno pepper
  • 2 Anaheim peppers
  • 1 medium onion, quartered
  • 1 head of garlic, separated into cloves, unpeeled—conversely, you could leave the bulb intact and roast whole with the top sliced off
  • 1/4-1/2 cup cilantro
  • juice and zest of one lime
  • salt to taste
  • olive oil for roasting

Roast and process the vegetables:

  1. 30-40 mins. You can roast vegetables anywhere in the temperature range listed above, but I like to roast tomatoes at the lower temperature. Seed the tomatoes to further reduce the water in the final product.
  2. 30 mins. I roasted the rest of the vegetables together:
    1. Quarter the onions and brush with olive oil
    2. Brush the whole peppers with olive oil and seed after browned. I did not peel the Anaheim peppers, but I did peel the jalapeno after roasting because the skin seemed thicker.
    3. in a foil pouch, drizzle the garlic bulb or individual cloves of garlic with olive oil and close the pouch tightly
  3. Let all cool before placing in food processor with cilantro. Seed the peppers and squeeze out the roasted garlic.
  4. Process the mixture until it reaches the consistency you want. As you can see in my picture, I processed mine to a pretty fine consistency, but it still has a good texture.
  5. Add the lime zest and juice and pulse again to blend. Add salt to taste.

Tonight, I’m going to spread a large spoonful on each tortilla, then add the rest of the burrito ingredients (lettuce, beef mixture, cheese). It would make an interesting spread on a hamburger or other sandwich, too.

If you want a salsa to eat with chips, use this as a base and add canned diced tomatoes or tomato juice to thin it to a dipping consistency. Here, for example, is one tablespoon of the roasted salsa base mixed with one medium, diced bush tomato. It sat for a few hours and now looks and tastes like a regular dipping salsa:

salsamix
salsa for dipping

When winter comes, and it can’t be that far away, I’ll let you know how the frozen salsa works out. Chances are I’ll be making more this weekend or next, because as soon as I got it in the freezer, my husband walked in with two more giant tomatoes.

Roasted Tomatoes and Peppers

We’re not eating these today, but I’m trying to keep ahead of the ripening tomatoes. My husband doesn’t care for tomatoes, but will eat a few roasted ones with pasta. He won’t go near a green pepper, but it’s my favorite of the peppers, so this dish is all mine. I had about 8 or so plum tomatoes and a bunch of cherry tomatoes, so I roasted them together. Now I just need to decide on a recipe or two for them. Flat bread? Sandwich? Pasta?

Continue reading Roasted Tomatoes and Peppers

Noodles and Roasted Vegetables

Not a casserole, but still a one-dish meal, it’s easy to roast or grill any of the variety of vegetables that are available in the summer and combine them with pasta, with or without meat for a terrific summer meal. Roasted vegetables have such a rich flavor that you don’t need a complicated list of ingredients for this meal to satisfy. I only used zucchini, carrots, mushrooms, and onions, added browned cubes of chicken, and a light chicken sauce to some nice Italian pasta. It was a great meal for last week’s company at the end of a busy day.

Noodles and Roasted Vegetables

  • Servings: 4-6
  • Difficulty: easy
  • Print

Pre-heat oven to 350°

  • 12-16 oz Wegmans Italian Classics Mafaldine, long curly pasta, cooked according to package directions
  • 1.5 lbs Wegmans Organic  boneless, skinless chicken breasts cut in chunks and browned in butter and oil
  • 2 small-medium zucchini, sliced lengthwise, then sliced in half-inch chunks
  • 3-4 carrots sliced in 1/4-1/2 inch rounds (were they called pennies in your house?)
  • 1/2 lb small cremini mushrooms, quartered
  • 1-2 small onions, roughly chopped
  • Olive oil and butter (see directions)
  • Salt and pepper (nouns here)
  • 2 teaspoons Better Than Bouillon® chicken base, dissolved in 2 cups boiling water
  • 2 tablespoons cornstarch mixed with about 1/4 cup cold water

This is one of those meals that has to be orchestrated for everything to be put together when the pasta is done. Start with the vegetables. Place the cut vegetables in a 13″ x 9″ ovenproof dish, drizzle with olive oil, stirring to distribute. Salt and pepper (verbs here). Place uncovered in oven and roast until browned. This will take at least a half hour.

While the vegetables are roasting, cube the chicken breasts. In a large frying pan over medium-high heat, add about 3 tablespoons of olive oil and 2 tablespoons butter. The butter helps the browning and the oil helps keep the butter from burning. Add the chicken and brown on all sides. If you have too much chicken to brown without crowding in the pan, brown the chicken in batches. Set aside until the vegetables are done.

When the vegetables are about done, boil the water for the pasta. While the pasta is cooking, re-heat the pan with the chicken, add the bouillon mixture and bring to a boil. Stir in the cornstarch mixture, then add the roasted vegetables. A cornstarch-based sauce will thicken in a few minutes. Drain the noodles and place in a large pasta bowl. Pour the chicken-vegetable mixture over the pasta. Eat.