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That recipe I asked about with the pepperoncini

laceyvail 6A, WV

7 years ago

I made it today using all the ingredients, and tomorrow we'll have it over polenta. Of course, I've tasted it several times and it is delicious. A trifle salty, but I think once it's over the polenta we''ll never notice. Next time I make it I'll skip the salt.

gardengal, you still have time to make Sunday dinner--3PM. Some flooding here, so you might want to fly in :)

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Comments (5)

gardengal48 (PNW Z8/9)
7 years ago
LOL!! Thanks so much for the invite but I will graciously decline :-) Bit far to go for Sunday dinner!! But I will be thinking about you tomorrow and will vicariously enjoy both the roast and the polenta....the wine I will enjoy in person!

ps. your dinner sounds much better than mine....I was planning on chicken and dumplings. Good and I'll enjoy it but it doesn't quite come up to the level of Italian pot roast with polenta!!
chloebud
7 years ago
Good to hear, laceyvail. I'm very tempted to try it, although I don't have the home canned tomatoes I recall you mentioning.
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laceyvail 6A, WV
Original Author
7 years ago
The home canned tomatoes I used included (as they always do) some varieties that are still green when ripe--Cherokee Green usually. So the sauce is not red as the picture that was with the recipe in the magazine; it's kind of meat colored. But certainly delicious. I wonder if the cherry tomatoes called for would have changed the flavor at all.
chloebud
7 years ago
"I wonder if the cherry tomatoes called for would have changed the flavor at all."

I'm not familiar with the Cherokee Green...are they very sweet? That might be one difference in flavor since cherry tomatoes can be quite sweet, depending on variety.
laceyvail 6A, WV
Original Author
7 years ago
Cherokee Green is a delicious tomato, as are the other heirlooms I grow, but none of them have the sweetness of cherry tomatoes, which I don't grow.

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