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The season’s last tomatoes make lasting impression

When we recently cleaned out the flower beds, vegetable plants and herbs, we picked all the green tomatoes and put them in the sun on a table in the screen porch to ripen. They are just about ready to make a recipe I recently received from Nancy Redshaw for Balsamic Roasted Tomato Sauce calling for tomatoes, peppers, oregano and basil.

She said it’s a very tasty way to use up your end-of-the-season tomatoes and herbs. Freeze it in small containers and use on chicken, pork, in stew or on spaghetti.

Balsamic Roasted Tomato Sauce

2-1/2 pounds tomatoes, cored and quartered (about 8 cups)

3/4 cup olive oil

1/4 cup balsamic vinegar

1/2 cup diced onion

2 cloves garlic, sliced

1/2 cup diced green peppers and/or banana peppers

1/4 cup chopped fresh oregano

1 cup fresh basil

1 teaspoon kosher salt

Coarsely ground black pepper

Preheat oven to 400 degrees. Combine all ingredients in a large bowl. Toss to mix well. Transfer to a roasting pan. Nancy suggested using the bottom part of the broiler pan. Roast 1 hour, until tomatoes are blackened. Stir every 15 minutes. Transfer to a food processor and process until well blended. Makes about 5 cups of sauce.

Pumpkin Streusel Dessert

Serving size: 16    

15 ounce can solid packed pumpkin

12-ounce can evaporated milk

 3 eggs

1 cup sugar

4 teaspoons pumpkin pie spice

1 package (18-1/4 ounces) yellow cake mix

 3/4 cup butter or margarine melted

1-1/2 cups chopped walnuts

Vanilla ice cream or whipped cream

In a mixing bowl, combine the pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice. Transfer to a greased 9-by-13-inch baking pan. Sprinkle with dry cake mix and drizzle with butter. Top with walnuts. Bake at 350 degrees for one hour or until knife inserted near the center comes out clean. Serve with ice cream or whipped cream.

Chocolate Zucchini Cake with Cinnamon

Serving size: 16

1/2 cup margarine

1/2 cup oil

1-3/4 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup sour milk or buttermilk

1/2 cups flour

4 tablespoons cocoa

1 teaspoon soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

2 cups shredded zucchini

 Cream shortening and sugar. Add eggs and vanilla, beat. Sift dry ingredients together and add all with sour milk. Mix in zucchini. Spread in a 9-by-13-inch pan.  Top with a topping of 1/2 cup chocolate chips, 1/2 cup brown sugar, and 1/2 cup nuts. Bake at 325 degrees for 40-45 minutes or until a toothpick inserted in the middle comes out clean.

FOOD FOR THOUGHT: Vegetables are a must on a diet.  May I suggest cake, zucchini bread and pumpkin pie?

GARY’S TIP: To fill freezer bags, try putting them inside a measuring cup or bowl folding a small flap down over the edges of the container. It prevents a bag from collapsing and less spills.