We’re having an excellent harvest this year. Of course, this is due to Noel’s diligence in the garden. With the abundance of tomatoes, zucchini, onions and garlic I’m trying something new – at least for us.
I filled a roasting pan with chunks of washed and cored, unpeeled tomatoes – the more variety the better. Then I added about 6 small chopped zucchini – yes a few were harvested at optimal size – 2 large chopped onions (1 yellow and 1 red) and a whole bulb of peeled, minced garlic.
I added about ½ cup olive oil, 2 tsp. salt and several grinds of black pepper. After mixing it all together the veggies were roasted uncovered for about 4 hours at 350 degrees. I stirred them every hour.
The veggies were certainly cooked after 2 hours but were still quite juicy. I chose to roast them for another 2 hours until they were of a stew-like consistency. This is a delicious way to use up a couple of trays of tomatoes before the next batch comes in from the garden! As much as I wanted to eat a bowl full right away, I froze it all in 1 quart containers. It yielded 3 1/2 quarts. We’ll appreciate it more in the middle of winter as a quick start to a belly warming meal.