Roaster Full of Raw Ingredients

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.

Tomato Zucchini Mix Tossed with Oil

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.

Finished Tomato Zucchini Sauce