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Sunday, July 24

Freezer Cooking : Summer Classics

Love to freezer cook?  Check out our new book : Freezer Cooking Through the Year!!

Easy Slow Cooker Marinara  (makes 15 c.)
  • 1/4 cup olive oil
  • 2 large onions, diced
  • 1 Tbsp chopped garlic
  • Four 28-ounce cans crushed tomatoes
  • 1 to 2 cups water
  • 1 Tbsp salt
  • 1/3 cup chopped fresh basil
  • 3 Tbsp chopped fresh parsley
  • 1/2 teaspoon red pepper flakes

Directions :
  1. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and cook until softened. Spoon the onion mixture into a 5-quart or larger slow cooker. Add the crushed tomatoes, water, salt, basil, parsley, and red pepper flakes. Cover and cook on low for at least 4 hours.  Adjust the seasonings to taste.
  2. Divide the sauce into meal-size portions in plastic containers. Chill in the refridg­erator before freezing.
  3. To serve :  Thaw sauce in fridge; reheat in saucepan on low, stirring.

Summer Vegetable Dish
  • 2 small yellow summer squash
  • 2 small zucchini
  • 4 small tomatoes
  • 1 large red bell pepper, cored
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil 11/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 6 ounces fresh whole-milk mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup dry bread crumbs
Directions :

  1. Preheat the oven to 375°F. Lightly grease the baking dish with olive oil.
  2. Slice the yellow squash and zucchini into half-moons, and coarsely c tomatoes and bell pepper.
  3. Stir all the vegetables and garlic together in a bowl and toss with the olive oil, salt, and pepper.
  4. Spread into layers in the casserole.
  5. Chop the mozzarella into evenly sized cubes and tuck between the vegetables.
  6. Mix the Parmesan and bread crumbs in a small bowl and sprinkle evenly top of the vegetables and cheese.

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