As you get ready for Thanksgiving feasts with family and friends, we thought it was a good time to check in with our Cooking Director, Jojo Hofferman, and her recurring blog segment, “Cooking with Jojo”. Let’s see what she’s been up to in the kitchen!
Throughout the fall, we like to go and visit local farms. There is one where we buy eggs and milk. When the owner showed me this giant egg I knew it would be delicious to eat but not for my Thanksgiving recipes…it was too big. It had two yokes!
Fun fact: Did you know that a single large egg measures 1/4 cup?
Recently, we went to our favorite “You Pick” farm, and I snapped a photo of these beautiful Red Peppers. This farm used to grow tomatoes for Campbells soup. We picked a bounty of tomatoes to preserve, 3 bushels to be exact. Over 100 lbs.
I love to preserve the flavors of fresh summer tomatoes buy making tomato sauce, stewed tomatoes, and my new favorite roasted tomatoes! Follow this recipe to make your own at home:
-Cut plum tomatoes in half, remove seeds. (We had an abundance of cherry tomatoes from our garden and added them whole for color and flavor.)
-Drizzle with olive oil, a pinch of kosher salt, black pepper, fresh minced garlic, fresh chopped Italian parsley, freshly torn basil leaves and a sprinkle of dried oregano.
-Toss together and spread on baking sheet. Roast at 425 degree for 30 minutes.
-Turn tomatoes over bake 15 more minutes. Remove pan and let cool.
-The skins will come off easily. You can eat as is or blend for a yummy sauce. It freezes well too.
Happy Thanksgiving everyone!