I thought it might be fun to highlight a few of our members in their gardens. We saw Jill’s farm covered with snow in December. Here’s her bounty in September. Jill’s harvest looked fabulous. Here’s a recipe that Jill sent from Pat Crocker, a wonderful speaker at the MN Herb Society’s 50th Anniversary.
Roasted Red Pepper Sauce
2# red bell peppers, halved and seeded
10 cloves garlic, peeled
olive oil, divided
4# plum tomatoes, halved and seeded
2 cups chopped
1/2 cup brown sugar
1/2 cup red wine vinegar
1/4 cup red wine,
1 tbsp salt
1 cup chopped fresh flat-leaf parsley
loosely packed shredded basil leaves
1 tbsp chopped fresh rosemary
chopped fresh oregano
5 tbsp bottled lemon juice
Pre heat oven to 400
degrees. Lightly oil 2 large baking sheets. Arrange peppers and tomatoes
separately on each sheet, cut sides down. Arrange garlic cloves amongst the
peppers. Drizzle each with 2 tbsp olive oil. Roast in pre heated oven for 15-20
minutes. Check garlic. If it becomes soft remove it.
Remove the skin
from the tomatoes and roughly chop, reserving flesh and juices. Roast peppers
for another 10 minutes or until they are blistered and lightly charred. Transfer
to a colander over a bowl to catch the juices and cover with a clean towel. When
peppers are cool enough to handle rub off the skins and chop roughly. Chop
In a large stockpot combine tomatoes and juices, red
pepper and juices, garlic, onions, brown sugar, vinegar, red wine and salt.
Bring to a boil over high heat. Boil for 30 minutes. Add parsley, basil, oregano
and rosemary and stir well to combine. Bring to a full rolling boil. Reduce heat
and boil gently, stirring occasionally for one hour or until sauce is thick.
Sauce can be water bath processed in pint jars for 35 minutes.
Source: Pat Crocker, “Preserving”