Garden Fresh Tomato Sauce

Delicious homemade tomato sauce that is so much better than store bought.  Since the sauce is pureed after it has simmered it’s your choice as to leave the skins or not.   In the batch in the photo I used about 2 pounds of skinned rom tomatoes and 3 pounds of cherry tomatoes being my plants produced way too many to eat….even after giving lots away.  Didn’t bother to skin them, those suckers are too small.

 

 

Ingredients:

 

• 5 lbs ripe tomatoes, (to peel, cut a small “x” on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off) 
• 2 teaspoons olive oil
• 3 medium onions, finely diced
• 6 large cloves garlic, minced
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• 2 tablespoons fresh basil, chopped (or 2 teaspoons dried)
• 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
• 1 teaspoon sea salt

Directions:

• Pour the olive oil into a large stockpot over medium heat.
• Add diced onions and garlic.
• Saute for 6-8 minutes or until onions are translucent and tender.
• Add tomatoes, oregano, basil, parsley and salt.
• Simmer on low heat for 2-3 hours or until cooked down and starting to thicken.
• Optional: Use an immersion blender or food processor to puree sauce until smooth.
• Place into sterilized jars and process in a hot water bath for 15 minutes.
• This sauce freezes nicely as well.  To freeze I use freezer bags.

 

 

 

 

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Greek Grilled Chicken

When the weather is hot the grill is where I do most of my cooking.  This super moist chicken breast, marinated in Greek seasonings and fresh lemon juice is perfect served with a Greek Salad for a light summer supper.

 

Ingredients:

4 boneless, skinless chicken breasts rinsed and trimmed of fat

Marinade:

• 1/4 cup light olive oil
• 1/2 cup lemon juice
• 1 teaspoon grated lemon rind
• 1 teaspoon low salt Greek seasoning
• 1 teaspoon chopped fresh oregano (1/2 teaspoon dried can be substituted)

Instructions: 

1. With a sharp knife, make tiny slits in the tops of the chicken breasts about half an inch apart.  This helps the marinade to penetrate the meat and aids in an even cooking time.
2. Mix marinade ingredients together.
3. Place chicken breasts in a Ziploc bag and pour in marinade.
4. Marinate in the refrigerator for at least 6-8 hours.
5. Preheat grill to medium heat.
6. Grill chicken for about 25 minutes or until meat thermometer reaches 165 degrees F.

Serves 4

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Watermelon Aqua Fresca

Being such a hot day today in Saskatchewan and I had a watermelon in the fridge I decided to make some refreshing Watermelon Aqua Fresca.  Brings back such memories of our time spent in Mexico where this drink is so very popular.  Not too sweet, it is definitely a thirst quencher served icy cold on a hot summer day.

 

Watermelon Aqua Fresca

Ingredients:

• 4 cups seedless watermelon
• 2 teaspoons agave nectar or honey
• 1/2 cup cold water

 

Directions:

1. Process watermelon, agave nectar and water in a blender until smooth.
2. Pour mixture through a fine wire mesh strainer into a pitcher.  Discard solids.
3. For those who don’t mind a little pulp in their drinks, just omit the last step.
4. Chill and serve over lots of ice.



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