There should be some limits.
I shouldn’t be able to buy anything I can’t lift at the grocery store.
Technically, I could lift the crate of tomatoes. Into the shopping cart, into the car, and into the house. And then onto the scale to see how many tomatoes I got for $10!
53 lbs of tomato goodness
It is a lot more tomatoes than you think
For this recipe, I used 5 cups of tomatoes. That seems like a lot on any normal day in my kitchen. It didn’t even make a dent.
I ended up roasting, dehydrating and cooking up half of the tomatoes last weekend. Round two starts tomorrow! Please share with me your favourite recipes. Bonus for any water-cannable recipes…. my freezer is becoming uber full.
Back to this recipe at hand, which combines seemingly polarized end of summer produce: tomatoes and peaches. Both become sweet through roasting in the oven, which is augmented with Ancho chili powder, and then tamed by balsamic vinegar. Fresh tarragon and cinnamon confer a lovely, unexpected depth to the sauce. Hot, sweet, sour… we’ve got you covered. Chickpeas are added for protein and this was delicious served overtop zucchini spaghetti.
Zucchini Spaghetti with Chickpeas and a Roasted Tomato-Peach Sauce
Adapted from Joanne Eats Well With Others
5 cups coarsely chopped tomatoes
2 large peaches, chopped (2.5 cups)
1 onion, chopped
1 tbsp olive oil
1/2 tsp salt
1/2 tsp cinnamon
freshly ground black pepper, to taste
1/2 tsp Ancho chili powder (or more to taste)
2 tbsp balsamic vinegar
2 cups cooked chickpeas
2 tbsp chopped fresh tarragon
4 small zucchini, spiralized (or your favourite cooked pasta)
1. Preheat oven to 450F.
2. In 1-2 9×13 inch baking dishes, stirtogether the tomatoes, peaches and onions. In a small glass, combine the olive oil, salt, cinnamon, Ancho chili powder and toss with vegetables.
3. Roast vegetables, uncovered, for 40 minutes or until the vegetables are soft, stirring once. Remove from oven and let cool.
4. Place roasted vegetables to a blender. Add tarragon and balsamic vinegar and blend to desired consistency. Fold in cooked chickpeas.
5. Cook your noodles or spiralize your zucchini. Place sauce overtop and eat.