tomato sauce…

the taste of summer in january!  priceless.

yesterday we roasted another 40 pounds of tomatoes from our summer harvest. today we put it through the food mill to make sauce.  so tasty with garlic, olive oil, herbs and seasoning.  my partner  is busy preparing  kidney beans we grew, for a large batch of chill,  which will go in the freezer. the only thing not from the garden is the roast beef!  if i had a few acres that would be home-grown too:)

to top the day off, tony, our neighbour dropped off a couple of kilo of home-made smoked italian sausage…i think it’s a reward for all the smoke that comes our way…kidding, he’s just a nice guy.  i had one for lunch simmered in tomato sauce…heaven!

bon appetit


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3 commentaires sur « tomato sauce… »

    1. Here you go Garrett:
      for the roasted tomatoes – 8 pounds at a time – 3 or 4 tablespoons of olive oil, good pinch of thyme and oregano, 1/2 teaspoon of dried basil, 1/2 teaspoon of salt plus a pinch, 1/2 teaspoon ground black pepper, a teaspoon of brown sugar, 4 large minced garlic cloves. mixed all together and spread on bottom of pan for each batch. (i line with parchment paper) place tomatoes cut side down and roast at 400 F for about an hour.

      kidney beans…soak overnight or less, discard water, boil for 10 full minutes and discard water, bring back to boil and simmer till they are soft 1 to 3 hours.

      chilli: we substituted roast beef for the ground beef and held back a little on some of the seasoning…to each their own. we used our own tomato sauce, of course;) we also included the kidney beans after sautéing the onion etc. himself made corn bread and we topped with cheddar cheese!

      Note: We doubled the recipe and used 5 cups of home made tomato sauce and 3 or 4 cups of kidney beans.

      Skyline Chili Recipe from

      1 cup onion, chopped
      1 pound extra-lean ground beef
      2 clove garlic, minced
      2 tablespoon chilli powder
      1/2 teaspoon ground allspice
      1 teaspoon ground cinnamon
      1-1/2 teaspoon ground cumin
      1/4 teaspoon red (cayenne) pepper (omit for milder chili)
      1/2 teaspoon salt
      1/4 teaspoon pepper
      1 1/2 tbsp unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
      1 (15-ounce) can diced tomatoes, undrained
      1 teaspoon Worcestershire sauce
      1 teaspoon paprika
      1/4 teaspoon nutmeg
      1/2 cup water

      Salt and pepper the ground meat. In a large dutch oven, over medium-high heat, brown the ground meat. Drain off any fat.

      Add onion and garlic and saute till onion is soft. Add the chili powder, allspice, cinnamon, cumin, cayenne pepper and nutmeg and cook for 1 minute.

      Add the tomatoes, kidney beans, unsweetened cocoa or chocolate, Worcestershire sauce and water and bring to a boil.

      Reduce heat to low and simmer, covered for 45 minutes. Uncover and cook for an additional 30 minutes. Remove from heat and let sit covered for an additional 30 minutes to let the flavours blend. Even better next day….

      your’re on your own for the cornbread:)



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