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Roasted Tomatoes, Peppers, Corn and Cape




Source of Recipe


Readinglady--Harvest Forum


List of Ingredients





1/2 cup extra virgin olive oil
6 pounds tomatoes -- peeled if desired
3 1/2 pounds sweet peppers -- (red, orange and yellow), cut into 1-inch chunks - about 12 large
1 1/3 pounds Banana peppers -- (about 5 cut into 1-inch chunks)
2 pounds Sweet Onions -- (Walla Walla - about 3 large)halved and cut into 1-inch chunks
1 2/3 pounds corn kernels -- (about 6 large ears fresh corn)
36 kalamata olives -- pitted and coarsely chopped - (3/4 cup or 4.6 oz.)
1 cup Italian parsley -- chopped (.6 oz.)
3/4 ounce basil leaves -- minced
1 head garlic -- chopped
4 tablespoons capers -- rinsed
Salt and freshly ground pepper to taste

Preheat oven to 375 to 450 degrees (the hotter the oven, the shorter the roasting time).

If using cherry tomatoes, simply remove the stems and halve each one. Halve or quarter other varieties.

Drizzle about 2 tablespoons of the oil in the bottom of a large roasting pan, jellyroll pan or any baking sheet with sides. Add the tomatoes, peppers, onion, corn, olives, parsley, basil, garlic and capers. You can crowd the vegetables together, but don't go beyond a single layer. Drizzle on the rest of the olive oil, then sprinkle with salt and pepper to taste.

Roast until the tomatoes' skins turn golden (if unpeeled). Depending on your oven temperature, this will take anywhere from 20 minutes to about 11/2 hours. When done, the tomatoes and peppers will have collapsed and darkened beautifully. Alternatively, you can roast the vegetables over indirect heat on a medium to medium-hot grill (see note), with the lid on.

Remove the roasting pan from the oven or grill and let the vegetables cool. With a metal spatula or wide, flat-sided wooden spatula, stir and scrape the cooled mixture to dissolve all of the cooked-on bits of food.

To freeze, ladle the sauce into freezer containers, leaving about 1-inch head space. Let cool completely, then attach lids and freeze.

Note: To peel tomatoes (don't peel cherry variety), cut a shallow X in the bottom of each tomato. Plunge them into boiling water for 30 seconds. Remove immediately and plunge into cold water. Skins should slip off easily.

Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 4 seconds for medium; 3 seconds for medium-hot.

Description:
"-- From Jan Roberts-Dominguez (My Variation)"

Carol



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