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Enjoy this recipe from Fresh Farmhouse Recipes.
Submitted by: Marlene Borges from Fresno, CA
20 tomatoes, quartered
2 onions, quartered
2 green peppers, sliced
2 to 3 cloves garlic, peeled
olive oil to taste
salt and pepper to taste
6-oz. can tomato paste
dried oregano to taste
Optional: fresh or canned sliced mushrooms to taste
In a large ungreased roasting pan, combine tomatoes, onions, peppers and garlic cloves. Drizzle olive oil over vegetables; season with salt and pepper. Stir gently. Bake, uncovered, at 350 degrees for one hour. Increase oven temperature to 400 degrees and bake another 20 to 30 minutes, until vegetables are darkened and soft. Transfer vegetables and juices to a stockpot; process with an immersion blender until well blended. Stir in tomato paste, oregano and mushrooms, if using; season with additional salt and pepper to taste. Bring to a boil over medium-high heat; reduce heat to medium-low. Simmer for 20 to 30 minutes, stirring occasionally. Makes 8 to 10 servings. | |
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In a large ungreased roasting pan, combine tomatoes, onions, peppers and garlic cloves. Drizzle olive oil over vegetables; season with salt and pepper. Stir gently. Bake, uncovered, at 350 degrees for one hour. Increase oven temperature to 400 degrees and bake another 20 to 30 minutes, until vegetables are darkened and soft. Transfer vegetables and juices to a stockpot; process with an immersion blender until well blended. Stir in tomato paste, oregano and mushrooms, if using; season with additional salt and pepper to taste. Bring to a boil over medium-high heat; reduce heat to medium-low. Simmer for 20 to 30 minutes, stirring occasionally. Makes 8 to 10 servings. |
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