The garden runneth over with peppers and tomatoes.

Bevi added 9 months ago

I prefer to freeze my oven roasted tomatoes. All it takes is bagging up the tomatoes after they are cooled from roasting. i envy you all your hot peppers. Hot pepper jelly or jam would be my choice for using up your bounty. There is a recipe on this site.

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Bevi added 9 months ago

<a href="http://food52.com/recipes/913_hot_pepper_jelly" target="_blank">http://food52.com/recipes/913_hot_pepper_jelly</a>

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Bevi added 9 months ago

<a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-tomatoes-recipe/index.html" target="_blank">http://www.foodnetwork.com/recipes/ina-garten/roasted-tomatoes-recipe/index.html</a>

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vvvanessa added 9 months ago

mypantryshelf posted this on her blog, which inspired me to do something similar:
http://mypantryshelf.com...

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pierino is a trusted source on General Cooking and Tough Love.

added 9 months ago

With roasted peppers I'd be more tempted to pickle them in white vinegar than to pack them in oil. In fact I've been doing that myself lately. This would be a Mexican style escabeche. Radish would be good in the mix. I'm intending to include okra in the next round.

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mainecook61 added 9 months ago

It couldn't be easier. Spread cut up tomatoes in a big roasting pan. It should be one layer, more or less. Add salt and pepper, some olive oil, basil, perhaps garlic or an onion. Put it in a 250 oven and walk away (or go to sleep). Hours later, the whole thing will have cooked down; there should not be much liquid. Put it through a food mill. Freeze it. Now you have sauce for winter.

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Summer of Eggplant added 9 months ago

Thanks everyone. Bevi - If I could pack these up and send them to you I would. There are SO many.

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Sam1148 added 9 months ago

Take the peppers and a needle and strong thread and go through the steams to make garlands. Hang them up and let them dry.
They also look rather nice hanging from the ceiling in the kitchen.
Around Christmas time, you can wave those into wicker Christmas wreaths to give as gifts.

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Piperade, a Basque sauce/stew of peppers, onions, and tomatoes with herbs and piment d’Espelette (or substitute paprika) uses a lot of sweet peppers (and a few hot ones, if you like) and tomatoes. It's handy to have around for an omelette filling, a quick sauce for chicken or fish, or a condiment for pasta or polenta. And it freezes very well. I just made a big batch yesterday.

Here's Julia Child's recipe (happy belated Bday, JC). It calls for ham, but you can omit that if you wish. http://www.grouprecipes...

Pepper relishes and vinegar-based hot sauces are fun to play around with and can-able, too.

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