It is that time of year when we can have a hard frost. This thought prompts me into action in harvesting my remaining tomatoes. It is our first year with a real live vegetable garden. This is all new to me. We have an unbelievable bounty of tomatoes. The vines are laden with heirlooms, romas and big boys. I brought a huge bowl back in to my house vowing to use them all before they go bad. This meant planning multiple meals using tomatoes at each meal. It was actually a lot of fun! The heirlooms were used for Caprese salad and yummy BLTs. The big boys were used for an unbelievably delicious uncooked tomato pasta topped with feta. Then for the finale we had friends over and I made a Late Harvest Tomato Chili with the romas. The chili was a big hit so I thought I would share my recipe with you.
Chili Made with Late Harvest Tomatoes
8 cups fresh tomato, coarsely chopped
1 teaspoon Italian seasoning
1 teaspoon garlic chips
1 teaspoon olive oil
Cooking spray, olive oil flavored
1 onion, chopped
1 pound ground turkey
1 orange pepper, coarsely chopped
3 celery stalks, coarsely chopped
1 tablespoon jalapenos, diced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon turmeric
1. Place the tomatoes, Italian seasoning and garlic in the slow cooker on high. Let it simmer for at least an hour before adding the other ingredients (if possible).
2. Spray a skillet with olive oil spray. Next add the teaspoon of olive oil. Sautee the onions for two minutes. Then add the turkey meat. Cook until browned.
3. Add the turkey meat to the tomato mixture in the slow cooker. Then add all other ingredients. Simmer on low for 7 hours.
Toppings~ add a tablespoon of one or all of these for a little added fun and flavor:
Green Onions, chopped
Lowfat cheddar cheese, shredded
Serves 6. Serving size 1½ cup.
Enjoy! And Live Vibrant!