If you’ve been reading the blog for a bit you know that I’ve been watching “Priscilla and Chelsea” on Floss tube on Youtube. They are a mother/daughter duo who talks about cross stitch. Well this week they had a video on “yard sauce” and how to make it.
From what I gathered, “yard sauce” is a roasted tomato sauce that can be used with pasta or Italian dishes. The best part…no canning. Only freezing. So I thought I would give it a try.
No glamor shots for me. Yes. My kitchen was this messy when I dove in and gave it a try….
I needed tomatoes, peppers, onions, olive oil, salt, pepper and basil. I didn’t have and couldn’t find basil so I settled with some that was freeze dried.
I cut up enough for four pans worth- tomato skins and all…see??
If you want to see the video that I watched to learn to make it, here it is….
Mine came out of the oven….
and after it cooled, I blended it just as they suggested.
Oh my. I need some cream to mix with it and seriously, I could eat it just like this…in a roasted tomato basil soup.
I liked it so much I went back out to the garden and picked more tomatoes and three more pans went into the oven.
The batch on the bottom I played with. I thought to make a little more like salsa. I put jalapenos in it and tajin seasoning. I drained off some of the liquid when it came out and use the immersion blender so it wouldn’t get so thin and is more like salsa. We’ll see. I’m an experimenter.
The result. Karl like it but I spiced it too hot. One jalapeno would have been plenty. He’s planning on using it a mexican dish. I love the idea.
I’m sure I’ll be making another batch or two as the tomatoes in the garden continue to produce. I’m starting to think with this so good, I’m going to have to plant more tomatoes next year. This sure beats canning tomatoes. There’s still some hot in the kitchen but nothing like there is when I am canning. If you have extra tomatoes, seriously, give it a try.