Posted: Tue Sep 14, 2010 8:39 pm
Ooh, don't know about salsa's ect, but we always have the same problem with our massive tomato crop, so we make pasta sauces with them
The best one is a diced onion & about 4 finely chopped garlic cloves, reduced in a little olive oil in a pan until soft. Add the chopped tomoatos, a large pinch of mixed herbs & a big squeeze of tomato puree, and then let the whole pan simmer for about 40 minutes, adding water as needed so it doesn't catch or burn.
Then stir fry some chicken or turkey with a few chopped mushrooms 9or whatever you fancy really), cook some pasta & then chuck everything in one big pan together to mix & allow the pasta to absorb the flavours. It's yummy, there's nothing bad in there & no need to add salt, which all the jars always contain.
We get so many tomatos that we make a big pan & freeze it in portions. Its also nice used on a pizza base
Posted: Wed Nov 24, 2010 12:31 pm
Macaroni and tomatoes is a family favorite in our house not only because kids like it but because it's a recipe kids can make. This cheesy, gooey recipe is most definitely not gourmet fare, but it's fast, cheap and easy. And kids love it!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
• 1 pound macaroni, dry
• 1 large can (28 oz.) diced tomatoes
• 12 ounces tomato juice
• 6-8 ounces cheddar cheese, grated
Fill a large soup pot half full of water and bring to a boil. Add macaroni and stir lightly to break up sticking pasta pieces.
While the macaroni is cooking, grate cheese. Set aside. Take out a strainer or colander and put in sink.
Cook macaroni for 1 minute less than the minimum cooking time on the box. Carefully pour pasta and water into a strainer over sink. Drain macaroni thoroughly and return to cooking pot. Stir in all other ingredients. Simmer on low for 2-3 minutes.
Do not simmer any longer than 3 minutes or the cheese will become stringy. Even when simmering for the time suggested, cheese will stick to the spoon and the pot.