This lasagna is full of garden veggies!

The September 2010 Daring Cooks’ challenge was hosted by John of Eat4Fun. John chose to challenge The Daring Cooks to learn about food preservation, mainly in the form of canning and freezing. He c…

Fall Recipes – Fill your home with Fall aromas with these hearty and cozy Fall recipes. From butternut and sweet potatoes to cranberries and cinnamon spice, we have all the Fall flavors you…

This air fryer zucchini recipe is the easiest way to get a delicious flavorful side dish on the table in about 10 minutes! Slice the zucchini, toss in olive oil, and season with a blend of your favorite dried herbs and Parmesan cheese and air fry! If your garden is overflowing with zucchini this summer, be sure to keep this recipe handy.

After two summers of experimenting, I have finally done it! Homemade spaghetti sauce perfection was achieved in the kitchen this week! Oh the joy!!! And the best news is that it’s super simple! There’s no blanching the tomatoes. No peeling the tomatoes. No big pots simmering for hours. This really couldn’t be easier, and it is jam-packed with flavor! You need about 24-30 roma tomatoes, stems removed, cut in half, and seeds removed. Removing the seeds is the only time consuming part of this process, but it’s easily done with a kitchen knife. Here’s my three-step process: cutting board for cutting, pile of discards and mushy tomatoes in the sink, and a bowl for the seeds and all the juice that goes with them (you’ll want to save that). Place the halved, seeded tomatoes in an ungreased 9 x 13 casserole pan. Strain the seeds and their pulp/juice through a sieve, pushing with a spoon to extract as much juice as you can. To the tomatoes, add: one onion quartered, 10 whole, peeled garlic cloves, and fresh basil. (More shown here, because I was making more than one batch.) The quantities aren’t exact. Use your best judgement. In the words of Thomas Edison, “There ain’t no rules around here! We’re trying to accomplish something!” Pour the strained juice over the tomatoes. You may not want to use all of it, but you want enough liquid in the pan to keep the tomatoes from scorching on the bottom of the pan. Drizzle all with olive oil. Again, use your best judgement as to amount. Sprinkle with a generous quantity of kosher salt. Sprinkle with freshly cracked pepper. Toss all with your hands. Isn’t it beautiful? It’s all ready to go into an oven, preheated to 425 degrees, for 35-40 minutes. When the timer goes off, this is what you have…beautifully carmelized veggies! AND you have a house that smells delicious! Let cool for 10 minutes. You will now need 1 small can of tomato paste and balsamic vinegar. Using a slotted spoon, transfer all your roasted vegetables and herbs to a food processor. You don’t want too much liquid, because it will result in a runny sauce. That was one of the many problems I encountered in my experiments last summer. Puree for a good amount of time, until the texture looks about like this. You will never really get it smoother with a food processor. But you’re not finished yet. Add the tomato paste and balsamic vinegar to taste (somewhere from 1 teaspoon to 1 tablespoon). Whir to combine. Pour almost all of the textured sauce into another bowl… Now THIS is the trick to perfectly smoothly textured sauce…a stick blender (or immersion blender)! Process until the texture is smooth. You will have to taste it to be sure. You can’t completely go on sight. To the smooth sauce, add back in the small amount of reserved, textured sauce to add just a bit of body. Stir to combine. Pour in two cup quantities into vacuum sealing Ziploc bags, seal, and freeze. Wonderful Life Farm's Homemade Roasted Spaghetti Sauce 27 roma tomatoes 1 medium onion, quartered 10 garlic cloves, peeled olive oil kosher salt freshly cracked pepper about 1/8 c. fresh basil leaves 1 (6 oz.) can tomato paste 1 t. to 1 T. balsamic vinegar Wash and stem tomatoes. Cut them in half and remove seeds. Save seeds and strain the juice from the seeds. Place the tomatoes in an ungreased 9 x 13 pan. Add onions, garlic, and basil leaves to pan. Pour a good quantity of reserved tomato juice over vegatables. Sprinkle all with kosher salt and freshly cracked pepper. Drizzle with olive oil and toss with your hands to combine. Roast at 425 degrees for 35-40 minutes. Remove and cool for about 10 minutes. Remove vegetables and herbs with a slotted spoon to a food processor. Whir to a fine texture. Add tomato paste and balsamic vinegar. Whir to combine. Transfer most of the sauce to a separate bowl and blend with an immersion blender to a smooth texture. Taste to test for the right texture. Add back in the reserved sauce, and stir to combine. Serve immediately or freeze for later. Yields about 4 cups of sauce.

This roasted tomatosauce recipe is perfect with fresh summer tomatoes from your garden. It is so delicious & easy you won't buy jar sauce again! The roasted garlic and spices add  a lot of flavor and there is a natural sweetness so you don't need to add any sugar.

Late in the summer, many gardeners end up with too many tomatoes! Here are 28 ways to use all those extra tomatoes from your garden.

Perfectly tender Sauteed Zucchini that's never soggy or mushy. All you need is 10 minutes, a hot pan, and a few simple ingredients! The best zucchini you will ever make at home!

Whether you're growing okra in your home garden or buying fresh from the farmer's market, freeze fresh okra quickly and easily. It's so easy!

Honestly, my whole life has been leading up to this moment. It's time for me to come clean: Pinch of Yum is really just a place for me to

Simple and delicious homemade roasted tomato sauce from fresh tomatoes

Freezing whole fresh tomatoes is a quick and easy way to preserve them. When you’re too busy (or too hot!) to spend hours over the stove making sauce or canning tomatoes, just pop that bumper crop in the freezer instead! They’ll be there - ready and waiting for when you have the time or need for them.

If you like recipes that are quick to prepare and flavor-packed, you will fall in love with this hearty Veggie Lasagna. It is the perfect way to incorporate garden-fresh produce into a luscious cheesy one-dish meal. This mouthwatering, one-dish wonder will have your family clamoring for seconds, time and again. All it takes to make it gluten-free is to substitute traditional pasta for your favorite gluten-free brand!

Delicious and health homemade ketchup made from fresh tomatoes

If you have an excess of jalapeños from your garden, I have some delicious ideas of what to do with jalapeños in order to use them all.

Rhubarb has some pretty cool health benefits, like vitamin K and calcium. Here is a wonderful roundup of 50+ recipes to use rhubarb more in your cooking.

Seasonal vegetables have great taste and they are also fresh, if you eat the vegetables according to the season then your body will definitely get…

These pickled jalapenos are easy to make and last for a year in storage! They add a spicy pickle punch to sandwiches, nachos, tacos, dips, and any savory dish that needs a bit of spice.

Make this quick and easy basil sauce for fresh eating or freeze it for winter use.

As one of the easiest herbs to grow indoors, many newbie gardeners may find themselves landed with an abundance of pungent and peppery fresh basil leaves to use up. Availing of the flavor and healing

Many gardeners love to grow spaghetti squash! Learning when to pick spaghetti squash is important and this article will teach you how.

An easy, step-by-step recipe for oven-roasted eggplant! It’s tender, caramelized, versatile, and perfect every time! Just 3 ingredients and 30 minutes required.

Preserving zucchini and summer squash is a great way to cut your grocery bill. You can ferment, dehydrate, can and even freeze zucchini for the winter.