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The garden runneth over with peppers and tomatoes.

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The garden is full of peppers, like 12 different kinds, bell peppers, jalapeno, poblano, anaheim, also 2 I can't identify. There are little purple ones the size of my pinky nail that are extremely hot, I have not tasted the others which are pictured here. I would love ideas for canning/freezing/drying/preserving so they don't go to waste. Same thing goes for the tomatoes, does anyone have a recipe for oven roasting and packing in oil? And if so how long do they last that way?

asked by Summer of Eggplant almost 5 years ago
9 answers 1804 views
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added almost 5 years 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.

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added almost 5 years ago


Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added almost 5 years ago


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added almost 5 years ago

mypantryshelf posted this on her blog, which inspired me to do something similar:

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

added almost 5 years 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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added almost 5 years 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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added almost 5 years 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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Sam is a trusted home cook.

added almost 5 years 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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added almost 5 years ago

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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