The recipe – it’s a simple one – is below, and works all year round. It seems to me though, that there’s a little extra sense of deliciousness when the ingredients all come from my backyard. I think ingredients from local farmers’ markets count too. It’s the emotional, spiritual side of cooking and eating that somehow adds to the healing, nourishing aspects of preparing and eating fresh food.
This second tray is actually of tomatoes, zukes, garlic, and orange peppers all from the garden, with mushrooms, and onions added in. Even the oregano I sprinkled on top is from my garden. Happy sigh here …
So enjoy the recipe, the meals it creates, and take the time to notice how you are nourishing your body, mind and spirit. YUM (Think of it as a variation of OM)
Roasted Roma Tomatoes, Peppers and Onions Sauce
This time I used heritage Black Krim (beefsteak)tomatoes, sooo good.
Set oven at 375 degrees
- 18 Roma tomatoes cut in half lengthwise
- 6 large red/orange/yellow peppers sliced into 6, lengthwise
- 4 medium onions, quartered
- 6-8 cloves of garlic, whole
- Salt pepper
- 1t dried or 1 handful fresh oregano & basil
Drizzle/spray olive oil (with a light hand) over peppers, onions and garlic, and toss to coat somewhat evenly. Spread all of the veggies over at least 2 large cookie sheets, sprinkle herbs and salt and pepper over everything. Roast in the oven approximately 40 minutes. If you want to cut the veggies smaller, like the photo above, the roasting time remains the same while the veggies meld together nicely. You can add fresh basil for the last 10 minutes. When done, you can also process batches of the veggies to any desired consistency (from chopped to puree – they all taste great) in a food processor. I usually leave enough out to be eaten whole for that evening’s dinner. M-m-m…
The rest can be frozen in meal size containers.
Variations: Try adding mushrooms, extra garlic, celery chunks …
If you like this recipe, there are more great recipes on my blog