No, I haven't tasted it, it's still cooling down on the counter. You can see the skins in there, so it may just get used for pasta sauce or Chili. If I get some more tomatoes, I'll try it again and this time skin them. And I'm going to type it into my recipe. I wondered when I was roasting it but I just figured the recipe would mention it if it was needed. Boy do I feel stupid!! Oh well, live and learn. Normally it wouldn't be a big deal, but all of my tomato plants died this year and these were a gift from a friend. And it was a double batch.

Deanna, I think roasted tomato sauce would be wonderful. Last year I sort of accidentally made a nice sauce out of the vegies I was roasting for the Roasted Tomato-Garlic soup (cookie sheet full of unpeeled tomatoes, a couple of carrots, a large onion, a LOT of garlic and some basil). I'd left the vegies in a low oven longer than usual until they became all caramelized and gooey, hit the mix with a stick blender and it made a nice thick sauce to serve over pasta. It was so good I'm making it that way on purpose this year.

brokenbar posted this one on bring out your soups and stews. Roasted Pepper & Tomato Soup 2 sweet red peppers 6 cups tomatoes, chopped (2 - 28 oz. cans, undrained) 2 tablespoons sugar 2 cloves garlic salt pepper 1/4 cup heavy cream 4 tablespoons butter 1 yellow Bell Pepper cut into rings (garnish) Sour Cream (garnish) Grill the peppers, turning frequently, until blackened all over. Peel off the skin. Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides. Do not wash as this will flush away much of the flavour. Puree peppers and tomatoes in a blender or food processor. Strain out seeds. I use my own jars of tomato sauce that has no seeds. Place pepper/tomato mixture in a saucepan. Bring to a boil, then simmer uncovered for about 25 minutes. Add remaining ingredients except butter. Simmer uncovered for 15 - 20 minutes. Remove from heat. Set pan in ice water and gradually whisk in butter. Cool, cover and refrigerate overnight. Next day, heat gently, garnish with yellow bell pepper ring with a dollop of sour cream inside ring and serve. Note: This soup is quite mild. Some people might like to add a little zing, like maybe a dash of Tabasco.

My side by side fridge and freezer is fairly big. Used to have a 30"x30" chest freezer years ago, but you needed to stand on your get to get to the bottom of it, and it would frost up about every 3 months. The newer freezer is slightly larger than the older one. The heat coils usually on the back are embedded inside the box, so the sides and to fell very warm to the touch. I also added a freezer alarm that shows temp and signals of its above 25 degrees. The alarms have saved me a lot of grief. Hope you have a good viable sourdough culture! I had posted a few times about how to keep them going for many years. I make a batch from my starter and mix only flour and water into it, nothing else. I like the starter to be quite thick as opposed to a batter. After 2-3 days if its not bubbling well, I take some of a dried batch I have stored in a plastic bag in the fridge, then I just add a bit of my dried culture and it usually starts right up within a few hours. After a 1-2 days, I spoon out a small amount and spread it on a sheet of plastic wrap to dry out. After a day of drying, it gets crumbled and placed in the fridge for quite some length of time, as it keeps very well that way. The rest of the bubbling mixture gets a cup taken out and put back in the fridge for the next time. The rest, gets mixed with more flour (sometimes whole wheat) and water. Another 2 days pass and its usually ready for the bread making. I do add regular yeast too, but thats only for the quicker rise I like to see. I know someone who adds sour cream to their bread. Very crusty and sour! Might make a batch of bread this weekend, and use a little buttermilk in the dough just to give it a bit smoother/finer texture. My herbed butter was made last summer and I used fresh rosemary, sage, thyme, and lots of garlic. It all went into a small food processor to be finely chopped, then I added chunks of butter and some olive oil. I don't mix too much longer as butter will soften and melt a bit. I have these Japanese sushi molds that I line with plastic wrap and place a spoon of the mixture in each compartment. Its covered with wrap and a small plastic cover is pressed on, molding it into a small rectangular shaped cube. I place in the freezer and let them harden and then pull out the wrap from the plastic mold and cut them into individual chunks then back into the the freezer. When I do the turkey its usually just a big breast and rib meat (healthier with less fat). The herbed butter gets stuffed under the skin on top of the breast. I also posted my way of doing stuffing with sausage meat and chestnuts, as well as mixed breads. I will probabaly add a few dried cranberries to it as well as they give a nice burst of tart/tang when you eat some.