Did you recently pull up the last of your vegetable garden?
Do you have bags of tomatoes and peppers all over your kitchen?
What do you do with a “problem” like this?
Here in Utah the first frost is around the corner, so I’ve been grabbing everything off of my plants as quickly as possible. The pepper plants have been pulled up after getting lots of great green and red peppers, and jalapenos too. My tomatoes still have some greenies on the vine so I’m holding out hope that I can squeak a few more good ones out. Needless to say I have an abundance of produce hanging around my kitchen.
16 oz package of spaghetti
1 large green pepper, seeded and chopped
3-4 medium tomatoes, chopped
5-6 green onion stalks, chopped
1/2 c. olive oil
1/2 c. white vinegar
1/4 tsp. pepper
2 T. lemon juice
1 1/2 tsp. salt
1 tsp. basil
1 T. parsley
Cook spaghetti until it is just BARELY done (don’t overcook!). Wash in cold water and let drain. Put in fridge while you chop up all the veggies. Add the chopped veggies to the spaghetti and toss together. Mix all the dressing ingredients (except parsley) in a small bowl. Pour over the spaghetti/veggies and mix well. Sprinkle parsley over the top. Refrigerate at least 4 hours, overnight is best.
1-2 jalapeno peppers (remove seeds)
4 bell peppers (combo of red/green)
3 pounds tomatoes–leave skins on!
1 large onion
1 clove garlic (finely chopped)
2 TBS fresh cilantro, chopped
1/3 C vinegar
1 T. lime juice
2 tsp salt
2 tsp chili powder
1/2 tsp oregano
Chop all of the veggies up to your desired consistency. Drain the tomatoes to avoid having excess liquid in the salsa. Add the veggies to a medium bowl. Stir in the remaining ingredients. Eat and enjoy!
Recipe adapted from my cousin Emily @ MySquareFootGarden.NET
Cream of Roasted Tomato Soup
1 1/2 lbs. tomatoes, cut in half
fresh garlic cloves
basil and Italian seasoning
salt and pepper to taste
1/2 c. diced onion, sauteed
6 oz can tomato paste
1 c. chicken broth
3/4 c. cream
1 T. sugar
Salt to taste
Preheat oven to 400 F. Lay tomato halves cut side up on cookie sheet. Brush olive oil over each half (top and sides). Add a sliver of garlic to each tomato and sprinkle seasonings over them. Roast in oven until charred, about 20-30 minutes. Blend tomatoes in blender and pour into large pot. Add onions and mix. Add broth, tomato paste, and cream. Simmer until hot.
I’ve also been canning up some batches of salsa. But more on that later. Happy garden cooking!
-Jodi Weiss Schroeder