Freezer Tomato Sauce and Peach Muffins
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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 for freezer tomato sauce 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.
Freezer Tomato Sauce
Real Mom Kitchen
Ingredients
- 16 medium to large ripe but firm, tomatoes
- ½ 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
Instructions
- 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.
Notes
Peach Muffins
Real Mom Kitchen
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cups vegetable oil
- 3 eggs lightly beaten
- 2 cups white sugar
- 2 cups peeled pitted, and chopped peaches
Instructions
- 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.
