Tomatoes and Peppers Marinara
Tomatoes and peppers…what to do? Before I get started with today’s post. I wanted to mention the change in the comments section. You all know how much I love your comments.Love them!! I try and reply to them all here at Katherines Corner ( sometimes I fall behind) . But the other day I had over 300 and I was so excited. Until I realized only 7 were actual comments the rest were spam! So now there is a little box that you have to mark when you leave a comment. I’m sure you understand.
As I mentioned in yesterday’s post we have tomatoes..lots and lots of tomatoes.
But we also have peppers, yes, lots and lots of peppers. What to do? Easy Peazy..time to start cooking! I made spaghetti sauce base, marinara, or what I call “spaghetti starter” It’s the wonderful rich and delicious beginning of my spaghetti or marinara sauce. Before I add more tomato sauce, mushrooms and meat, etc.I start with this.
I start by sautéing onions and bell peppers in olive oil with a little basil,garlic and oregano. I toss in a bay leaf or two at the end just before adding the tomatoes.
I remove the skin from the tomatoes by cutting out the stems and placing them in boiling water. When they float to the top take them out carefully and remove the skin.
Then add the tomatoes to the sauteed veggies. Oops,no photo, sorry I forgot, just imagine those tomatoes in the pot all mixed with the veggies, they look good right? Just cook for about 5 minutes. Let cool, remove bay leaves and spoon into freezer safe containers.
I made a bunch to put in the freezer to use in the cooler months when the sweet taste of garden grown veggies is an absolute treat. You can leave the peppers out of this easy recipe and have a basic marinara sauce.
Do you do this? Do you store or can any veggies or fruit for use in the the cooler seasons?
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