Jarred Tomatoes and Peppers for a Quick Fall Tart
 
 
Ingredients
For the Jarred Peppers:
  • An assortment of peppers (there is so much variety in size and shape of peppers it is impossible to narrow further but I used about 8 small colorful sweet peppers per baking sheet), remove ribs and seeds, slice about ½-inch thick
  • 2-3 medium garlic cloves, peeled and chopped
  • 2-3 Tablespoons Olive Oil (preferably not extra virgin)
  • Salt and pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper, or less)
  • Dried herbs, if desired (thyme and basil are my favorites but oregano would be great, too, especially for pizza)
For the Jarred Tomatoes:
  • An assortment of small to medium tomatoes (such as Campari in the grocery stores and Costco), cut in half and placed on baking sheet.
  • 4-5 garlic cloves, unpeeled, per baking sheet
  • 2-3 Tablespoons canola oil for drizzling
  • Salt and pepper, to taste (about 1 teaspoon salt and ½ teaspoon pepper, or less)
  • Dried herbs, if desired (basil, thyme or oregano always work well)
For the Vegetable Tart:
  • 1 sheet frozen Puff Pastry (available in frozen section next to pie crusts. I use Pepperidge Farm.)
  • 1-2 handfuls shredded cheese (I usually use shredded parmesan or "pizza blend" with asiago and mozzarella cheese)
  • 4-5 spoonfuls of jarred peppers and/or tomatoes
  • olive oil to drizzle
Instructions
For Jarred Tomatoes:
  1. Preheat oven to 400 degrees
  2. Line a baking sheet with aluminum foil or parchment paper (for easy clean up)
  3. Place sliced tomatoes on baking sheet, scatter garlic around tomatoes
  4. Drizzle oil on all, making sure everything has a light coating of oil
  5. Sprinkle over salt, pepper and dried herb(s), if using
  6. Bake in oven until tomatoes deflate and begin to brown, about 12-15 minutes, depending on your oven.
  7. When cool enough to handle, gently pull away skins from tomatoes (they will fall away), discard skins.
  8. Press gently on garlic cloves to remove soft garlic and mash cloves slightly with fork (discard outer shells).
  9. Scrape into a jar (an 8-oz Mason jar would work well), top with olive oil to cover and keep refrigerated for about a week (or more).
For the Jarred Peppers:
  1. Cover a large sauté pan with a layer of olive oil to cover entire surface and heat over medium heat until hot. Add peppers, stir until softened. (Depending on the peppers, this usually takes about 8-10 minutes.)
  2. Add garlic, lower heat to medium low and stir to combine. Cook until peppers are completely wilted. Do not let garlic brown.
  3. Remove from heat, cool slightly and scrape into a Mason jar. Add additional olive oil to cover, if needed. Keeps in refrigerator about a week (or more).
For the Vegetable Tart:
  1. Preheat oven to 400 degrees. Remove puff pastry from the freezer.
  2. Line a baking sheet with parchment paper or spray sheet with non-stick cooking spray.
  3. Once pastry is pliable (usually ready by the time the oven is ready), unfold pastry onto baking sheet and press together at seams.
  4. Using a fork, lightly press prick pastry all over.
  5. Place in the hot oven for about 10 minutes until very lightly browned.
  6. Remove, deflate by pricking with a fork or small knife (it will puff again!), add a layer of cheese and desired topping of tomatoes or peppers (just vegetables, not juice or it gets a little soggy).
  7. Place back into oven for about 5 minutes or under a broiler for about 1-2 minutes until bubbly and browned.
  8. Serve immediately.
Recipe by FamilyandForks at https://www.familyandforks.com/jarred-tomatoes-and-peppers-for-a-quick-fall-tart/