On Thursday I picked up my almost-annual 25# box of tomatoes from my CSA.
And now, Sunday night, in the freezer, there are about 4 cartons of diced tomatoes, 2 pints of pizza sauce, and a carton of roasted tomato sauce.
Last night I roasted two 13 x 9 x 2 pans each with tomatoes, half a red pepper, onion, and half a head of garlic and somehow, one of the pans got much more reduced than the other, so that’s the pizza sauce, and the thinner one is roasted tomato sauce, that can be further reduced, and/or have meat, cream, or other enrichments added, later.
I also made a batch of this onion & tomato jam from Nicola Lamb (I think she is borderline OCD, but her recipes are fantastic. I tried her rhubarb custard crumb cake in the spring, and it was delicious). I am not going to put it in savory linzer, though, we will eat it with goat cheese and crusty bread. In fact I’m already planning on having some on sourdough toast with cream cheese for breakfast tomorrow.
I also made a quart of Marcella sauce that’s cooling in the fridge before going in the freezer tomorrow, and there’s a batch of mild, cooked salsa cooling waiting to be packed up.
I’ll add a few more pics in the AM when the light’s better.
-
- tomato jam, still in the pot
-
- Tomato jam on toast
-
- mild cooked salsa & chips
I’d been planning to make corn salsa too, and I have the right amount of skinned, seeded & diced tomatoes and a couple of poblanos and 6 ears of corn, but now I feel like I have too much salsa, so I could always freeze the tomatoes and do something else with the other ingredients. [Monday AM addendum is that I will make a half batch of the salsa – I made three jars a few weeks ago and it’s already gone – and make potato salad with poblanos & corn to go with our hot dogs & corn relish tonight, Labor Day Dinner.]
And there are still two tomatoes left to eat. Looks like last year I spent a lot of time on tomatoes, too.
I haven’t done so well at recording cooking adventures this week – I’ve been too busy with work. Monday we had enchiladas. I made these stuffed peppers a few weeks ago; they were one of my “found” recipes for CSA, and Mark said I should take the filling and add meat and use it for enchiladas, so I did. I had four hamburgers that I didn’t cook left from Friday’s cookout, so that was the meat, and I cooked brown rice in corn broth and added corn instead of beans.
On Tuesday we had pizza, and I didn’t burn it like the zucchini pie that I ruined the week before by putting it on the very bottom of the oven – at 500° – and blackening the entire bottom crust.
Wednesday I used up the pimento cheese also left from the cookout and made bacon grilled cheese sandwiches.
Thursday we had all leftovers: pork fried rice, pizza, enchiladas, that sound like all carryout but it was all homemade. Maja and I went to Metcalfe’s to get sliced meat and cheese and bread for her to pack lunches, because the first day of school was Friday – baffling almost everyone – and the slightly dippy bagger who asks intrusive questions asked who was cooking dinner, me or her. I said we were having leftovers and that seemed to shut him up. We also had a quick tomato salad, 3 tomatoes out of the big box, with a lemon and honey dressing, over our last handful of lettuce.
And the overleaf pic is leftovers too, Monday brekkie the last of this and the last of that.
Friday we had pasta with sausage and peppers and oh yea, more tomatoes, and garlic toast and coleslaw with apples and poppy seed dressing that you have to floss your teeth after eating. Maja had gone to the XC potluck and then the West football game but had some pasta when she got home.
Somewhere in there – Tuesday, maybe – I made this sour cream chocolate chip coffee cake. Everyone liked it.
And oh, yea first day of school.
