Preserving Season’s Bounty
Herbs: Make herbed butter by mixing 1 c chopped herbs with ½ c softened salted butter. Wrap in waxed paper & freeze. Use your favorite herb-butter combo-basil & garlic, dill & tarragon, lavender & oregano-to jazz up paste & sauces, sauté fresh vegetables, or as a spread on crusty bread
Vine Fruits: Preserve tomatoes, summer squash or sweet peppers in oil. Blanch in boiling water & cool completely. Then halve & roast on an oiled baking sheet at 150 degrees for about 1 ½ hours (peeled & seed tomatoes first.) Season with chopped fresh garlic, thyme & rosemary and layer in a 1 qt jar. Pour in enough olive oil to cover. Will keep, refrigerated, for up to 3 months. Great for pasta sauces, antipasti & casseroles.