https://www.food.com/recipe/rhubarb-crisp-easy-30381
INGREDIENTS
2 cups sugar
1⁄4 cup flour
5 -6 cups chopped rhubarb
1 package yellow cake mix
3⁄4 cup butter, melted
chopped nuts, if desired
During the cooking process, they soak up an amazing amount of flavor from bacon grease, chicken broth, seasoned salt, and garlic powder. I start by cooking some diced bacon in a large pot. I then set the bacon aside, but leave all the grease in the pan. You can leave the bacon in the pot to cook with the beans, but it will get a soggy texture. But the up side is the beans will have even more bacon flavor. Most times I add the cooked bacon back once I’ve drained the beans, but sometimes I just leave it in the pot for the cooking process.
Many times a ham hock is used instead of bacon, or in addition to bacon.
You want to cook Southern-Style Green Beans for at least an hour, preferably closer to 2 hours. You want them to get really soft, but not mushy, so that they are melt in your mouth tender. Just before serving, you can mix in a tablespoon or so of butter to give the green beans a buttery coating.
Brown and crisp bacon in a large pot. Remove bacon from pot and reserve.
Add green beans to pot along with all remaining ingredients, except butter.
Bring to a boil and then turn heat to medium-low. Cover and simmer for 1-2 hours, stirring occasionally.
Drain beans and add butter if using. Check beans for seasoning and add extra salt and pepper to taste. I like lots of black pepper. Sprinkle with bacon and toss to distribute the bacon and butter.
Quick and simple, homemade roasted cherry tomato sauce – packed with flavor from fresh cherry tomatoes that caramelize and become wonderfully jammy after a quick stint in the oven. This even more delicious take on traditional tomato sauce is made with simple ingredients like garlic, olive oil, basil, and thyme, and you’ll want to make batches all Summer long!
2–3 lbs cherry tomatoes, stems removed
1/4 cup good-quality olive oil, plus more for roasting
1 large yellow onion, diced
1 tbsp fresh garlic, minced
small handful fresh basil leaves
3–4 sprigs, fresh thyme, stems removed
kosher salt and freshly-ground black pepper
Preheat the oven to 400 degrees F.
Toss the tomatoes with just enough olive oil to lightly coat, then spread out in an even layer onto a rimmed sheet pan or large baking dish. Roast for 25-30 minutes, until the tomatoes have burst and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside.
Meanwhile, add the 1/4 cup of olive oil to a heavy-bottomed sauce pot. Heat over medium-heat until the oil begins to shimmer. Add the onions and cook, stirring occasionally, until they begin to sweat and soften, about 4-5 minutes. Add the garlic, stir to combine, and continue cooking for another few minutes until the garlic is golden.
Add the roasted tomatoes (including all of the cooking liquid in the pan), and the herbs, and stir to combine. Season with salt and pepper, to taste.
Turn the heat down to low, partially cover the pot with the lid (leaving about a 1-inch gap), and let simmer for at least 25 minutes – and up to an hour – stirring infrequently as the sauce cooks.
Remove the pot from the heat, and let cool for 10-15 minutes. (Carefully!) Transfer the sauce to a blender (or use an immersion blender), and blend until the sauce reaches your desired consistency.
Pour the sauce into pint-size canning jars or other air-tight containers.
Will keep for up to a week in the refrigerator, or 3 months in the freezer.
Source : internet search for recipes that use cherry or grape tomatoes.
Copyright 2018 – Laura Bolton for Fork Knife Swoon
https://www.forkknifeswoon.com/quick-roasted-cherry-tomato-sauce/
Made this recipe on 07-28-2020. Recipe is a keeper for all those grape tomatoes.
Can freeze for small portions as needed
Recipe for just roasted tomatoes using grape tomatoes.