Video on Making Homemade Tomato Sauce (Kid Assisted)

Roots Tomato Sauce


  • Garden love
  • 4-5 pounds of tomatoes
  • 8 tablespoons of butter
  • 1 large yellow onion
  • ½ teaspoon of salt
  • 4 basil leaves (if desired)

Cooking Directions

  • Clean and wash tomatoes
  • Boil large pot of water
  • Add tomatoes (in batches as needed)
    • Cook for 1 minute
    • Remove and place into cold ice water, skins should start to fall off
    • Remove final bits of skin from tomatoes by hand
    • Cut into chucks (removing as many seeds as possible, the stem, and the core)
  • Peel and cut 1 onion in half (top to bottom)
  • Combine tomatoes, onions, butter, salt into a large pot
  • Simmer on low for 45 minutes occasionally stirring and breaking up large pieces
    • Note add basil with 10 minutes to go
  • Remove onion
  • Remove basil leaves (if added)
  • Serve with favorite pasta






Roasted Fresh Corn and Tomato Salsa


This recipe makes about 3 cups and is best prepared a few hours in advance and chilled in the fridge.


  • 2 fresh ears of corn (remove husks and as much silk as possible)
  • 1-2 tablespoons of unsalted butter melted
  • 2 large ripe tomatoes – cut in quarters, remove as much seeds as possible and tough core, then slice in small pieces around a 1/4 inch pieces
  • 1/4 small red onion –  diced very fine pieces
  • 1/2 jalapeno pepper – remove the seeds and ribs, then dice very fine pieces
  • 1 garlic clove – peeled and finely chopped or use a tiny bit of crushed garlic from a jar
  • 1/3 cup cilantro leaves (fresh) –  diced in small pieces
  • 1/4 cup of black beans – rinsed and drained well from can
  • 1/2 ripe avocado – diced in small pieces
  • 1/2 lime – juiced into mixed ingredients at the end
  • sea salt and ground pepper to taste


  • Cook Corn
    • Pre-heat oven to broil
    • Line a rimmed cookie sheet with aluminum foil and then lay on a cooling rack on pan (ok to skip cooling rack but it does help the corn cook better)
    • Using a brush, coat the corn with butter
    • Lay corn on cooling rack if using
    • Place in oven on shelf about a third down from broil heating element for 20-25 minutes – turn every five minutes until corn is lightly brown.  Once corn is cool take a knife and remove corn from ear.
  • As corn is roasting place all the ingredients (but lime, salt and pepper) into a large bowl and stir
  • Then when ready add cooked corn, lime juice, and salt and pepper to taste stirring well all ingredients.
  • Cover bowl and place in refrigerator at least 30 minutes but preferably 2-3 hours before serving.

Serve with chips or turn into a meal over rice with some roasted shrimp or other protein.

Roasted Corn Before Cutting Off Cob


Rice (Brown or White) Black Bean Chicken Enchilada Casserole – Skill Easy



Approx. 5 cups of cooked brown or white rice – Get your rice started early especially if using brown rice

1 Can of Black Beans, Drained and Rinsed

1 Cup of Corn (frozen fine)

2 cups chopped vegetables + 1 cup diced onion

1 8 to 12 ounce bottle of enchilada sauce

1/2 cup low fat shredded cheese

2 cups already cooked shredded chicken (see previous post on gimmeoven’s awesome slow cooked shredded chicken or pull to pieces a store bought fresh rotisserie chicken)

2 tablespoons of olive oil


Preheat Oven to 375 Degrees

Cook rice (highly recommend a rice cooker for perfect rice every time)

Saute with oil the vegetables for 10-15 minutes on low to medium low heat while the rice is cooking

Mix all ingredients in a VERY large bowl except for cheese. Make sure to stir the enchilada sauce well into the ingredients. I add my last.

Pour mixture in a large baking dish (at least 9 x 13) or a very high sided smaller casserole dish.

Bake for 20 minutes or a bit longer if using a smaller but deeper casserole dish

Remove dish from oven an sprinkle with shredded cheese.

Bake for another 10 minutes or until is melted and serve.

The dish is easy to freeze and defrost at a later date. Rewarm low heat 300/325 or use the microwave.

This dish is healthy especially with brown rice and tastes very good. Best of all you can be cleaned up quick before the final dish comes out of the oven.


FYI When I make the slow cooker chicken, I freeze the leftovers in two cup portions. The morning before making this casserole I defrost one of the bags with two cups of chicken. While the dish works without chicken, it adds a little more heft to the meal.

Pair with fresh sliced tomatoes drizzled with oil, balsamic glaze and a dash of kosher salt and ground pepper.