Salsa

Ingredients:

2 pounds roma tomatoes, halved, seeds removed

1 white onion, 1/2 diced, 1/2 cut into strips

3 jalapenos, halved, seeds removed and 1/2 of them diced

1/2 bunch cilantro, diced

2 teas. cumin

juice from 2 limes

salt and pepper to taste

vegetable oil

Make It:

On a large baking sheet place 1/2 the tomatoes, the onion strips, and the jalapeno halves.

Drizzle with vegetable oil and stir everything around with your hands. Place under the broiler set to high and cook until tomato skins are wrinkly and pop. Remove from broiler and allow to cool. In a large bowl add diced tomato, onion, jalapeno, and cilantro, stir. Once cooled place tomatoes, jalapenos, and onion in your blender, blend until smooth. Pour into bowl with the other tomato mixture, stir. Add other ingredients, stir and taste, add more seasoning if needed. Enjoy!

Tomato Sauce

This makes two 28oz jars.

Ingredients:

3 pounds roma tomatoes

2 carrots roughly chopped

1 onion chopped

2 cloves of garlic diced

1 large or 2 small zucchini shredded

1/2 bottle white wine

salt

Make It:

Heat broiler to high. Take tomatoes cut them in half and remove seeds, place on large cookie sheet skin side up. Drizzle a small amount of vegetable oil over tomatoes, lightly stir tomatoes with your hand to coat. Place under broiler for about ten minutes or until skins pop and wrinkle. Remove from broiler and let cool. Once they are cool enough to handle, pull of skins and discard. Once you have taken off all skins roughly chop tomatoes. In a large pot heat one tablespoon olive oil over medium heat. Add garlic and onion cook until softened stirring often. Add wine and let simmer until almost completely reduced this will take about 15 minutes. Add carrots, zucchini and tomatoes and 1 tablespoon salt stir to combine. Cook for two hours over low heat, you want it at a low simmer, stir often. Pour into blender, I did mine in 2 halfs, and blend until smooth. Sauce can be stored in a jar in fridge for a week or frozen in a bag. Use as the base for pasta sauces or in any recipe that calls for tomato sauce. Enjoy!

20 Pounds of Tomatoes

So in my new quest in making homemade food, I decided to buy 20 pounds of organic locally grown roma tomatoes. With them I made salsa, tomato sauce and mushroom tomato sauce. I had so much fun experimenting and learning how to make things. Next tomato season i'm going to get more so I can make diced tomatoes and crushed tomatoes, no more cans. Its so much fun to make everything homemade!

Menu for October 12th- October 18th

Sorry it's late, I was so tired from the party!

Monday: Take out from Bj's

Tuesday: Tri-tip, mashed potatoes with mushroom tomato sauce, arugala salad

Wednesday: Fettucini alfredo, zucchini

Thursday: Shredded beef tacos, pear slices

Friday: Tri-tip sandwich, fruit salad

Saturday: Chicken stir fry, rice

Sunday: Lasagna two ways, green salad

Baked Penne

Ingredients:

1/2 pound cooked penne(I use whole wheat)

2 italian sausage, removed from casing, browned in a pan and grease drained

1 28oz. can crushed tomatoes

1/2 onion diced

1/4 c shredded parmesan cheese

1c shredded mozzarella

italian seasoning, salt and pepper to taste

Make It:

In a large pot boil water, once its boiling add some salt(about a tablespoon) pour in the pasta and stir. Cook according to directions on box, drain. While pasta is cooking, heat a large skillet over medium high heat. Once pan is hot add about a tablespoon of olive oil, add onion, and saute until onions are softened. Add italian sausage, stir, add tomatoes, stir well to combine. Add seasoning and simmer(low boil) for about 20 minutes. Pour pasta into a 9x9 casserole dish, pour sauce over noodles. Sprinkle parmesan then mozzarella over sauce. Bake under a broiler until cheese is melted. Enjoy!

Grilled Cheese Burger

Ingredients:

2 hamburger patties

4 pieces sourdough or french bread

Shredded cheddar cheese as much as you like

Sliced red onion and tomato if you like

Make It:

Heat a cast iron skillet over medium high heat. While pan is heating salt and pepper your hamburger patties, put them in pan cook 4 minutes per side. Remove patties from pan and set aside. Wipe out pan, butter one side of each piece of bread, place butter side down in pan. Add cheese(as much as you like) then onion, then pattie, then more cheese and tomato slices. Top with other piece of bread, press down on sandwich to bind it, flip over and cook until all cheese is melted and bread is browned. Do the same again for the other burger. This is a recipe for 2 but can be easily doubled or tripled depending on how many you are feeding. Enjoy!

Menu for October 5th- October 11th

Monday: Tamales, green salad

Tuesday: Pizza

Wednesday: Grilled cheese burger, green beans

Thursday: Marinated chicken, pasta with zucchini

Friday: Baked penne, sauteed chard

Saturday: Party!

Sunday: Shredded beef tacos, mixed beans

Dessert of the week: Chocolate chip cookies