Today I am sharing two recipes. The one is for freezer tomato sauce, I have made it and frozen it, but have not tasted it. However, I want to share this while some of you may still have the last of your tomatoes to do something with. This recipe was simple and easy. Roasting the tomatoes in the oven and then removing the skin worked really well. I found this recipe at We Cook Here.
The second recipe is for peach muffins. I found this recipe in an email I got from Allrecipes.com. I was a little worried how these would turn out, but they were fabulous. The batter is really thick, but don’t worry, it works. The muffin gets a nice and crunchy outside and nice texture on the inside with pieces of juicy peaches. The best thing to compare it to would be a peach cobbler. All those wonderful flavors in muffin form. These were so yummy I had a hard time not eating them all this weekend. Give ’em a try.
Also, tomorrow make sure to stop by for my Fall Recipe Celebration. Tomorrow is the first day of Fall which is my favorite season. I’ll be sharing a bunch of recipes you must make during this Fall season in Tuesday’s and Wednesday’s post.
16 medium to large ripe, but firm, tomatoes
1/2 c. torn, fresh basil leaves
6-8 garlic cloves, thickly sliced
2 TBSP. white balsamic or red wine vinegar
1 tsp. sea salt
Coarsely ground black pepper
Preheat oven to 375. Cover baking sheet with parchment paper.
Cut an X in the bottom of each tomato and place on parchment with X side up.
Roast tomatoes 20-30 minutes, until skin begins to pull away at the X.
Remove pan from oven and let tomatoes cool (about 30 minutes or so).
When cool enough to handle, core each tomato and peel skin away from meat of tomato using a sharp knife. Work over a large nonreactive bowl to catch juices.
Coarsely chop tomatoes in bowl using knife or scissors, or squish with your hands. Add basil, garlic, vinegar, salt and pepper. Mix well.
Label clean glass gars, freezer boxes or bats. Fill containers 2/3 full with sauce; seal or close and place in freezer up to 6 months. Makes about 12 cups, depending on size of tomatoes.
Note from We Cook here: I turned about 3 cups of this sauce into pasta sauce for dinner by adding about 1 TBSP. Italian seasoning and simmering over low heat for about 30 minutes. It was so tasty and fresh, we loved it over the mostaccioli noodles and especially as a dipping sauce for the garlic bread.
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups (I did 18 muffins. I also lined the pan with muffin liners. If you use muffin liners I suggest spraying the liners with non-stick cooking spray, these muffins are sticky!)
In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.