My DH and I went to Sam's recently and I, in a moment of craziness, bought a large container of roma tomatoes. I say craziness because there isn't any way the two of us can eat an entire box of tomatoes before they go to mush. It was time to clean the veggie bin, so with a carrot, onion, garlic and some thyme, my soon-to-be mushy tomatoes became a very nice tomato sauce (that is, thanks to a recipe from Mario Batali!). I also cleaned out the potatoes by making gnocchi, too!

Great thing is that everything can go into the freezer for another couple of meals!

I was going to suggest spaghetti sauce. Freezes great and my family loves it fresh not store bought.

That homemade sauce is going to taste so yummy this winter. And you have gnocchi too! Bake some Italian bread and make a green salad and you'll have a five-star meal with little effort.

I made a tomato tart last night with puff pastry, fresh basil, scallions and goat cheese. The tomatoes have been wonderful this summer. I'm so sad they're almost gone. I wish I had your insight to freeze a big batch. I might have to go to the produce market tomorrow.

I've made tomato tarts before, but never with goat cheese ... sounds like a trip to the market for me, too! Have to give that a try!

What is 'gnocchi'? If its made with potatoes is must be good.

Yum! Sounds so good!

They are potato dumplings. If you want the directions, just let me know ... they are very easy to make!

My family would love the recipe for potatoe dumplings.
Chicken and dumpling, fluffy ones, is a favorite meal at our home.
2 grandughters have learned to make dumplings.

Bake (or microwave) 6 medium-sized potatoes until they are very well done. If you have a ricer or food mill, put the potatoes through that; if not, mash them well. Put the potatoes on a baking sheet and then into the refrigerator until the potatoes are very cold. Next step is to put the cold potatoes on the counter, add 2 room temp eggs, handful of Parmesan cheese (optional) and about 1/2 - 3/4C flour. (I would start out with 1/2C and then add as needed). Mix the potato mixture with your hands until it sticks together. If the mixture is sticky or does not hold together, add more flour, but just until the mixture holds shape. You want to be careful to not add too much flour. Next is the fun part ... cut off sections and roll into ropes (kind of like play dough). Either cook immediately in plenty of salted water or put onto a floured baking sheet and freeze. If you decide to freeze the gnocchi, let them freeze individually and once frozen they can be put into a bag to freeze. If you cook them right away, the gnocchi will float to the top of the water when done (this will only take a few minutes). Serve and enjoy!

Sorry for the lengthy directions ... I'd be a horrible recipe writer!

It's a wonderful recipe Lynneander! I feel like I scored a secret Italian grandmama recipe! I will give it a try. Buon appetito!

I forgot something ... after you roll the potato mixture into ropes, you then cut them into 1-2" pieces. (then continue as before) Sorry ... recipe writer is not my calling!

Sounds good I will try these. Sure my family will like them. We Southerns like dumpling.

we cook dumplings drain put in cassroll dish mix cottage cheese soften sliced in butter ten put over top bake 350 for 30 min.just made my self hungry

onions

lynneander
do you have a favorite sauce that you make to go over the gnocchis? Can you share your recipe if you do. Thanks.

had to laugh when I saw this - I remember the first time I had "chicken and dumplings" down South and got large, wet disgusting noodly things--- yeccch! Dumplings are supposed to be light and fluffy!! I don't know what you call that other mess, but it ain't dumplings in my book!

Thank you so much for asking! Actually there are a few sauces that I like. The first one is by Mario Batali ... Saute 3/4C diced onion and 4 gloves minced garlic in olive oil until softened and golden (about 5 minutes). Add 1/2 shredded carrot and saute for another few minutes. Add 1T dried thyme. (here is where I change it) I used about a dozen roma tomatoes, but I believe the recipe calls for 2 (large) cans of tomatoes. Cook for about 30 minutes over low heat. Taste for seasonings, add salt and pepper if necessary. This one has a different taste, especially with just the thyme and the fresh tomatoes. DH likes it very much!

The other one takes a little longer, but is very good. Dice 2 carrots, 2 celery and 1 onion and saute in olive oil until golden. Add salt. Add 1 pound each ground beef and ground pork and saute until meat is browned. Add 1C red wine (a wine that you would drink as well) and cook until the wine evaporates. Add 2 cans (large) tomatoes and 1T of tomato paste. Cook for at least 45 minutes over low heat. Adjust seasonings if necessary.

Have fun ... and I know your house is going to smell fantastic!!

thanks I'll have to give these recipes a try

We have a garden every year and have tons of tomatoes, I freeze the tomatoes to use all winter. If they are small to medium size I just freeze them whole (I do not peel or seed them) if they are large I cut in half or quarters. I use them all winter long in sauces, chili, soup and if I need to make marinara sauce. If you do not like the skin you can defrost and run thru the food processor.

Dumpling are light and fluffy.
What you got was pastry, I call them"not knowing how to cook good dumplings". In teaching my g-daughter to cook I told her you have to know how to cook fluffy dumpling and biscuits, good rice and perfect ice tea. The remainder you can learn as hyou go,

My family loves those dense, noodle type dumplings. I buy them frozen: http://www.homadefoods.com/product1_3.aspx?parents=208

My kids won't eat the powdery, light dumplings. They call them "wet biscuits." Maybe someone can give me a better recipe?

Sounds good