ROASTED TOMATO MIX

(this recipe can be readily doubled or tripled)

1 cup olive oil

4 pounds tomatoes, quartered

2 red peppers, cored, seeded, and quartered

10 cloves garlic, peeled

1-2 onions, peeled and sliced

A couple hot peppers, if desired, trimmed and sliced but not seeded

One-half cup balsamic vinegar

Healthy dash sea salt

Preheat oven to 475 degrees.

Combine olive oil, vinegar, and salt.  Mix with vegetables in a large bowl.

Place vegetables in a single layer on a shallow baking sheet (depending on the size of your oven you may need to do this in several batches).  Bake, turning occasionally, until vegetables are lightly charred.

Cool, then freeze in plastic containers (a one quart size works well for our family)

TOMATO JAM

(again, feel free to double or triple this recipe)

1 tsp allspice

One-half tsp ground cloves

1 tsp dried red pepper flakes or two fresh cayenne peppers

One-half tsp black mustard seeds

One-and one half pounds roma tomatoes, quartered

1 cup sugar

One-half cup apple cider vinegar

1 tsp salt

Black pepper to taste

Combine all ingredients and cook over a low heat until soft and flavors are well-melded, stirring frequently.  This will take up to an hour, longer if you have doubled or tripled the recipe.

Puree with an immersion blender or in a food processor.  Return to pan and cook again at low heat until thick and syrupy, stirring frequently.  Adjust spices, salt, and pepper to taste.

Freeze in half pint containers. 

TARRAGON PESTO

I love the piquant flavor of fresh tarragon but it is very hard to find commercially.  This pesto tastes great with chicken, fish, eggs, or sautéed vegetables.  Try adding it to a creamy vegetable soup.

one-half cup fresh tarragon leaves

one-quarter cup fresh parsley leaves

one-and one quarter cups fresh spinach leaves

2 T roasted hazelnuts, walnuts, or pecans

2 garlic cloves, sliced

3 T extra-virgin olive oil

Sea salt to taste

Chop nuts in food processor; remove

Chop herbs and spinach in processor.  Add garlic and puree once more.

With processor running, add olive oil in a slow steady stream until blended.  Stir in nuts.  Add salt to taste.

Freeze in small containers, lumps or cubes (lumps or cubes should be frozen on a cookie sheet then repackaged in airtight plastic bags).

Add grated cheese if desired when using.  Parmesan cheese works well, but so would an aged goat cheese or even a creamy mild variety such as fontina.