Freezer Tomato Sauce

adapted from: American Profile.com

16 medium to large ripe tomatoes

½ cup torn fresh basil leaves

6-8 garlic cloves, thickly sliced

2 tablespoons white balsamic or red wine vinegar

1 t. sea salt

Coarsely ground black pepper

Preheat oven to 357 degrees. Core tomatoes and cut an X in the bottom of the tomato.
Place X side up on a baking sheet along with sliced garlic. Roast tomatoes 20-30 min.
until skin begins to pull away at the X. Remove pan from the oven and let tomatoes cool.

Remove skins from tomatoes and coarsely chop tomatoes and garlic in a bowl using a knife
or kitchen scissors. Add basil, vinegar, salt and pepper. Mix well.

Place in freezer containers or bags. Freeze for up to 6 months. Makes about 12 cups,

depending on the size of the tomatoes.

Pico de Gallo

Adapted from:  Heloise

1 c. coarsely chopped tomato

¼ c. coarsely chopped onion

1 T. finely chopped cilantro

1-3 fresh Serrano or jalapeno peppers,  minced (more if you like it hot!)

½ t. salt

Mix the ingredients together, and sprinkle with salt. The fresher the better, but it will keep in the refrigerator for a day or so.

*Pico de Gallo is great served over enchiladas, tacos, burritos, etc. It is a great way
to use up all of your garden tomatoes this time of year.

Pico de Gallo is also called "salsa fresca". It can also often contain lime juice
or apple cider vinegar, cucumber, radish or mango. The red, white and green
colors of this sauce are the colors of the Mexican flag. -(info. from Wikipedia)

Mango Tomato Salsa

From: Sandra Cannon (3^rd Ward, PL Leader)

This is a great blend of flavors. It is great served with chips or amazing on your favorite Mexican dish!

4 tomatoes
1 mango
1 avocado
1/4 cup finely chopped red onion
1 jalapeno
1/4 cup chopped cilantro
1 clove garlic  pressed
1 tsp. salt
1 Tbs. olive oil
1 Tbs. lime juice

Chop, mix and serve.

Raspberry Sauce

From the kitchen of: Vivian Evans (7^th Ward)

1 half pint fresh raspberries

1/2 cup sugar

1 cup raspberry jam

1 - 2 Tbs lemon juice

Heat raspberries, sugar, lemon juice and 1/4 cup water in small saucepan. 

Bring to a boil, lower heat and simmer for 4 minutes. 


Stir in the jam and mix and until well blended. 
Can mix in a food processor. Chill.  Serve over cheesecake or other desserts.

Quick and Easy Alfredo Sauce

This is quick and easy. Without the cheese this is a white sauce
that is the base sauce for many recipes. 

Make a little extra and have another dish that uses white or Alfredo sauce later in the week!

2 T. Butter or margarine

2 T. flour

1/2 t. salt

pepper to taste

1 c. milk

1/4 c. Parmesan cheese

1/8-1/4 garlic powder(optional)
1 t. onion flakes or 1 T. of fresh chopped onion (optional) If using this saute in butter before adding flour. 

In a sauce pan, melt butter add salt and pepper, stir in flour with a wire whisk. It will make a paste. Slowly whisk in milk until mixture is smooth. Cook on medium-low heat  until sauce thickens. Add Parmesan cheese and stir until melted and evenly distributed. Serve over noodles or in any other dish that calls for Alfredo Sauce.

Serves: 2-4