Roasted Sweet Tomatoes

I don't know if any of you have found these tiny, super sweet tomatoes at the farmer's market this season (I get mine from the Graber Organic FarmsCSA), but if you see them, snatch them up! This recipe for roasted tomatoes is super simple & perfect for canning. I buy the tomatoes by the pound, can half, eat some fresh from the oven, and serve some on bread topped with a little mozzarella & fresh basil. Mmm, mmm!

Tomatoes (very small like cherry, grape, or small Romas)

Olive oil

Garlic cloves, peel still on

1. Preheat oven to 250 degrees.
2. Wash tomatoes & cut in half.
3. Arrange cut side up on parchment covered baking sheet with 1 or two cloves garlic.
4. Drizzle a little olive oil over each tomato half.
5. Bake about 2 1/2 to 3 hours.
6. Remove from oven & smash garlic with a fork then stir gently to distribute garlic.

To Can:

1. Fill 8 oz. or smaller jars with tomatoes.
2. Mix leftover pan juices with enough olive oil to cover tomatoes & add 1 T bottle lemon juice or vinegar. (yes, I know I'm not supposed to can in oil, but I do anyway. I use 4 oz jars, though.)
3. Pressure can at 5 pounds pressure for 10 minutes.
4. Save to bring the flavor of summer to a cold winter day.

COOK'S NOTE: You can do this with larger tomatoes, but only slice them in half. You want them to act like little "cups" holding the juicy sweet interior. You may have to bake for longer, but pay attention when you do the smaller ones & you'll know what they're supposed to look like when They're done.

Enchilada Sauce

This recipe is a special request by sturdy but volatile Angela who until last night believed enchilada sauce only came from cans. Since my sisters & I learned how to whip this up sans-recipe, the measurements are my best guess so tweak it however you like!

2 T oil (any kind)

1 t granulated garlic (I like to use 2 pressed cloves of garlic. Add fresh garlic with the flour)

1 t beef bouillon

1/4 c flour

1/4 c chili powder

2 c water or broth (any flavor)

1. Heat garlic & bouillon in oil until very hot.
2. Add flour & stir constantly until browned.
3. Mix in chili powder & brown just until incorporated.
4. Pour in water or broth & whisk well until no lumps remain.
5. Simmer until it reaches your desired thickness (5-10 minutes).

Roasted Veggies

Feel free to use any combination of 6-8 veggies, like butternut squash, small tomatoes, any color peppers, sweet or white potatoes, eggplant, carrots, whatever you want. I just put this on top of sliced Margarita Chicken & rolled it onto a tortilla for a really filling dinner.

4 peppers, sliced

2 onions, quartered

4 Roma tomatoes quartered

1/4 c olive oil

1/8 c balsamic vinegar

1. Preheat oven to 400 degrees.
2. Mix oil & vinegar well.
3. Add veggies to sauce & toss.
4. Bake close to element 20-35 minutes stirring when veggies seem to be getting to crispy.
5. Remove from oven & enjoy as a side dish, on top of oiled pasta, or even in fajitas!

Pizza Hut Crust

1/4 c dry milk

1/2 t salt

1 T sugar

1 pkg yeast

1 1/3 c water (105 degrees)

2 T oil

4 c flour

Put yeast, sugar, salt and dry milk in a large bowl. Add water and stir to mix well. Allow to sit for 2 minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out onto a flat surface and knead for about 10 minutes. Divide dough into 3 equal balls. Cover bottom of 3 9-inch cake pans with oil, spreading evenly. Using a rolling pin, roll out each dough ball. Place in cake pans. Spray outer edge of dough with Pam. Cover with a plate, place in warm area and let rise for 1-1 1/2 hours. Bake pizzas at 475 degrees for 10 minutes.