Recipes for Tomatoes and other Garden Bounty

All Those Tomatoes Spaghetti Sauce (AKA Stephanie’s Freezer Spaghetti Sauce, All Recipes)
4 chopped onions
2 cloves garlic, minced
1 cup chopped green pepper
1/2 cup vegetable oil
16 cups chopped tomatoes
2 tablespoons dried oregano
(or 4 tablespoons fresh oregano)
Cook down onions, garlic, and pepper in oil in your crock pot on high. Add chopped toma-toes, herbs, sugar, salt, and black pepper. Cook on low heat for at least 3 hours, stirring occasionally. Taste and adjust herbs and spices to taste. Cool sauce and freeze in plastic bags (quart size – add one can tomato paste when ready to use).
Fresh Tomato Salsa, All Recipes
3 cups chopped tomatoes
1/2 cup chopped green pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
Stir together in a bowl and enjoy!
(I sent in a different one last year…)
Homemade Pesto Pizza
Pesto Sauce []
Use fresh herbs such as parsley, oregano, mint, basil, rosemary, cilantro in combination to your taste. Chop to make 2 to 3 packed cups. Add a clove of chopped or pressed garlic, 1/4 cup chopped toasted nuts – pine nuts, walnuts, almonds, pistachios, or macadamias – 1/2 cup extra-virgin olive oil or other light oil, and about 1/4 cup Parmesan cheese. Combine and pulse in a food processor until finely chopped and of a thick, paste-like consistency. Season with salt and pepper. Store up to 1 week.

Pizza Crust (Pioneer Woman) []
1 tsp or 1/2 packet active dry yeast
1 1/2 cups warm water
4 cups flour
1 tsp kosher salt
1/3 cup olive oil
Sprinkle yeast over warm water and let it bubble. Combine the flour and salt in a mixing bowl. Drizzle in olive oil and stir until just incorporated. Drizzle yeast/water into flour mixture then knead until soft dough forms. Coat a bowl with olive oil and turn the ball in the bowl to coat. Cover with a moist towel and let rise in warm location for an hour, or store in refrigerator up to two days. Preheat oven to 500 degrees. Divide dough (makes two medium pizzas) and spread on oiled or greased pan or stone. Lay toppings on dough (sauce, meats, cheeses) and bake on center rack 8 to 10 minutes or until edges are golden brown.
Spread dough with pesto, using oil to thin if necessary. Choose toppings – my favorites are Romano, mozzarella, cheddar, and/or ricotta cheeses, pepperoni, Canadian bacon, breakfast sausage, chicken, artichoke hearts, mushrooms, olives, ham-burger, green and red peppers, fresh tomato.

~ Submitted by Corinna Sinclair

Rhubarb Chutney
Mix together in a saucepan:
¾ c. cider vinegar
1 ½ c light brown sugar

Boil together and ADD:
8 cups chopped rhubarb
1 cup either raisins, craisins, or currents
¼ c. chopped fresh ginger
3 cloves garlic- chopped

Salt and pepper to taste
Add chopped nuts if desired.
Seal in jars or store in refrigerator up to 3-4 weeks.
Especially good with pork.

rhubarb 1.png~From Gwen Rock, submitted by Elizabeth Waddington

Cilantro Pesto
2 c loosely packed cilantro leaves
3-5 garlic cloves
1/4 c olive oil
1/4 c toasted pumpkin seeds
red pepper flakes and salt to taste

Purée in food processor until smooth.
I have made this numerous times and freeze it in ice cube trays then put in a Ziploc in the freezer. I use it to season soups, chilis, or rice to accompany a Mexican dish, even over pasta with a sprinkling of feta or goat cheese. I do a
similar thing with kale.

Submitted by Temia Keel

Good Things to Eat – Chilled Cucumber Soup and Special Zucchini Hot Dish

Chilled Cucumber Soup

2 medium cucumbers

2 cups 1% buttermilk

1 1/2 teaspoon sugar

1/2 reduced-fat sour cream

1 teaspoon dillweed

1/2 teaspoon salt

1/8 teaspoon white pepper

2 green onions, chopped

Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers; mix well. Refrigerate for 4 hours or overnight. Garnish with cucumber slices and fresh dill if desired. Yield: 4 servings.

From Taste of Home – Submitted by Sheri Kisch

Special Zucchini Hot Dish

4 small zucchini, sliced diagonally

1 large sweet onion, thinly sliced

2 tomatoes, sliced

12 slices of cheese

2 green peppers, sliced

2 tablespoons butter

In a shallow buttered dish (2 qt) arrange half the zucchini around the sides and bottom, then half the tomatoes, onion, pepper and 4 slices of cheese. Sprinkle with salt and pepper. Dot with butter. Repeat. Dish will be full – cover with foil. Bake at 375 degree pre-heated oven for 45-60 minutes or until vegetables are tender.

Cut remaining 4 cheese slices diagonally in half. Remove dish from oven and arrange slices on top. Return to oven for 2 minutes. Serve warm.

Submitted by Sheri Kisch