We love to eat Spaghetti Squash Casserole in the winter time. It's a recipe that we got from our Amish friends and have tweaked and played with it a bit. I'll have to blog it when we make it again. Anyway, when the tomatoes, peppers and onions are in season we make up bottles of casserole fixings and freeze them for later meals.
The first step is to blanche & peel the tomato. We often do this job in the greenhouse because it's so messy, but it gets pretty hot because of the gas stove. I didn't take a any pictures of the tomato-peeling process, but the post about canning the crushed tomato blend details it out pretty well.
After peeling the potatoes we dice them up finely and put them into bottles along with 1/4 teaspoon of salt. We actually we had a lot of leftover peeled tomatoes and no energy to can Catchup or tomato soup or anything else so we cut out the stems and bad spots and filled a 5-gallon bucket and put it in the basement freezer for another day.
After the tomatoes and salt are in the bottles we add the onions and peppers
The onions and peppers came from our garden, but most of the tomatoes were a friend's. we didn't plant a lot of tomatoes this year and she had too many to deal with so we gratefully took two 5-gallon bucketfuls. We're not sure what to do with the ones we didn't use today yet.
We experimented this time around with the order of tomatoes, peppers and onions. We wonder if it will taste any different. We shall see ... Next on the agenda: I'm going to convince the family to have Spaghetti Squash Casserole for dinner one of these days so i can blog it for you all.
No comments:
Post a Comment