Below are descriptions of different cooks of this soup and how they turned out.
6/8/2024 – Today we made two trays (half baking sheet) of Oven Roasted Marinara to freeze and one tray of Mary’s traditional salsa. Once the roasted vegetables were removed a mostly clear “juice” with bits of roasted veggies remained and was collected in the 2 qt. pot. The liquid was mostly from the tomatoes but was flavored by the roasted onions, garlic, peppers, etc. in those three trays.
Mary added:
- chopped fresh tomatoes from the garden,
- one small onion,
- 2 small carrots, diced, and a
- hand-full of juliened basil from the garden.
Simmered until vegetables were softer but still had body. Added the basil at the end.
Froze 2 quarts of soup.
6/11/2024 – Today we roast four sheet-pans of veggies and made Creole Marinara to freeze. The four pans yielded 1.5 quarts of juice with a different flavor profile than the one above. The soup was great and did not have the slight kick of the one above made with juice from the roasting that included hot peppers.
She first dipped off the oil sheen that was EVOL that coated the vegetables before roasting. The highly flavor oil was used to saute the vegetables—other than the fresh tomatoes—and then added back to the soup. The pot simmered for several hours. Then allowed it to cool before putting in freeze containers.
The veggies added to the liquid were:
- chopped fresh tomatoes from the garden,
- ½ of a medium onion
- 3 average carrots, diced, and a
- hand-full of juliened basil from the garden.
6/20/2024 – Yesterday we made four trays of veggies and roasted them for Italian/Mediterranean Marinara. Mary added fresh ground black pepper and our Mediterranean Seasoning with its peppers before roasting. The soup turned out very spicy.
