Read the original post "Southwest Potato Taco Bowl" on A Modern Homestead. This Southwest Potato Taco Bowl is the perfect easy dinner recipe that is filling and quick to make! Loaded with potato chunks covered in ground meat seasoned with Tex-Mex flavors and topped with guacamole, sour cream, and pico de gallo… what’s not to love?! I love potatoes. I could eat them every day with just... Read More The post "Southwest Potato Taco Bowl" appeared first on A Modern Homestead.

Say hello to your new favorite tomato sauce! Our easy roasted tomato sauce recipe is SO simple to make: it’s literally just fresh tomatoes, a little olive oil, salt and pepper – no peeling, de-seeding, or measurements required! Yet it’s far from basic in taste. Roasting tomatoes adds an incredible depth of sweet and savory flavors, and also helps to naturally thicken the sauce. Our roasted tomato sauce recipe is perfect for freezing (SO easy) but also safe for canning. This is one of our favorite ways to preserve homegrown tomatoes from the garden, so every summer we stock our freezer with delicious sauce to use all year long. Even if you don’t grow your own, grab some fresh local tomatoes from the farmer’s market while they’re in season! NOTE: This article was originally published in August 2019 (same recipe!) but the post has been recently updated. This recipe is perfect for any type of tomatoes: big, small, red, yellow, lumpy, smooth… Supplies Needed Baking sheet or roasting pans Large pot Blender – we like to use an immersion blender (aka stick blender), which makes it extra easy to blend the roasted tomato sauce right in the pot. Optional: parchment paper  Freezer-safe containers or canning supplies Ingredients Tomatoes – you can use any variety, even cherry tomatoes! Avoid using bruised, damaged fruit. Olive oil for drizzling (but do NOT use oil if you intend to hot-bath can this recipe) Sea salt Black pepper Optional: several cloves of fresh garlic Bottled lemon juice or citric acid (if canning) A note about herbs and other additions Unlike a traditional pizza or pasta sauce, we don’t add herbs or spices to our roasted tomato sauce – yet. Instead, this recipe will create a thick, delicious, versatile tomato sauce that can be used in a wide variety of ways, not just in Italian dishes! For example, we love to add this sauce to Indian-style recipes like madras lentils or curry. Or, incorporated into various soups, stews, and roasted pumpkin chili. When desired, it’s easy to add more seasonings later to match the meal you’re making. This recipe truly doesn’t need much else beyond tomatoes. But sometimes we toss in a few gloves of garlic, chunks of onion, or sweet bell peppers from the garden to roast as well. So, feel free to incorporate herbs, garlic, or a modest amount of onion if you wish. RELATED: Don’t miss our delicious creamy roasted tomato basil soup recipe (which you can also freeze!) or this round-up of 13 recipes and ideas for how to preserve tomatoes. Instructions Step 1: Prepare and Season Tomatoes Preheat the oven to 425°F Wash the tomatoes, then chop them into large chunks. Discard the firm stem core portion (if there is one). We typically cut smaller tomatoes in half, and larger ones into quarters or sixths. You can leave cherry tomatoes whole. Because everything will be cooked and blended together, the size and shape doesn’t matter much – nor do we bother removing the skins! We also leave the seeds and guts. Line a baking sheet with parchment paper for easy clean up, then lay out all the tomato pieces – skin-side down if possible. You can pack the trays full of tomatoes, but try to keep them in a single layer. We usually roast several pans at once, including a glass baking dish for cherry tomatoes. If you have more tomatoes than can fit on your roasting pans/oven but want to preserve them all (like we often do), check out optional Step 3!  Now, drizzle the tomatoes with olive oil, and give them a sprinkle of sea salt and black pepper. Again, do not use olive oil if you wish to can your sauce. Step 2: Roast the Tomatoes Here’s where the magic happens! According to the Science of Cooking, caramelization occurs when foods are exposed to high dry heat, including roasting. As they’re lightly browned, a chemical reaction occurs as water is removed (as steam) and natural sugars break down to produce the characteristic caramel flavors. That means roasted tomatoes taste far more complex, sweet, nutty and toasted compared to the more earthy, vegetal, or slightly bitter flavor of raw tomatoes. Roast the tomatoes in the oven on 425°F for approximately 40 to 45 minutes, until they become soft and lightly browned – or even a tad blackened, like ours! If you’re roasting multiple trays of tomatoes, it may take a little longer (up to an hour). Rotate the trays halfway through to promote even cooking.  If you’re going to can the finished tomato sauce, get your canning supplies ready (including pre-heating the the water bath) while the tomatoes are roasting. Step 3: Stew Extra Tomatoes (Optional) When we make roasted tomato sauce, we usually fill the entire oven with several baking pans – but still have more garden tomatoes left waiting on the counter! So rather than roasting multiple batches (no time for that) we stew some on the stovetop while the others are roasting, and then combine them all after. The flavor is still phenomenal. If you’re in the same situation, try this option! While the initial trays of tomatoes are roasting, prepare extra tomatoes like we did the others: cut away any tough stem portion, and chop them into a few chunks each. Heat a large pot on the stovetop, and add a splash of olive oil followed by the extra tomatoes and their juices. (Use a pot large enough to add the tomatoes from the oven too.) Lightly simmer the tomatoes (uncovered) the entire time the others are in the oven – at least 30 minutes. Stir occasionally. They will become soft, wonderfully fragrant, and the liquid will significantly reduce.  Step 4: Reduce and Blend the Sauce Once your tomatoes are finished roasting, you have a couple of options to blend and finish your sauce. If you’re using a traditional blender and didn’t stew additional tomatoes on the stove, you can simply transfer the roasted tomatoes directly from the oven to a blender. (Allow them to cool slightly first to avoid hot splatters). Blend well, and you’re finished! Or, to create an extra thick sauce (and/or if you have other tomatoes already stewing in a pot from step 3) carefully transfer the roasted tomatoes into a pot on the stove. Heat and simmer to further reduce the chunky sauce to a thickness of your liking – but keep in mind it will become even thicker once it is blended!  Next, blend the roasted tomato sauce until it’s a smooth, creamy consistency. Using a stick blender makes this extremely easy, done right in the pot! We love this immersion blender and use it for many soup, sauce, and jam recipes. Alternatively, carefully transfer the tomatoes to a regular blender to blend in batches as needed. Assess the thickness after blending. If you want it even thicker still, continue to simmer on medium-low heat to reduce further. Step 5: Freeze or Can We usually prefer the ease and quickness of freezing our tomato sauce, but here are tips to do both! If you’re new to canning, please take some time to read up on canning basics here. How to Freeze Tomato Sauce  To freeze roasted tomato sauce, allow it to cool to lukewarm in the pot before transferring it into your freezer-safe containers of choice. We love these durable, reusable BPA-free freezer containers that come in a variety of sizes. You can also freeze sauce in wide mouth pint or half-pint glass jars (not regular mouth, as jars with “shoulders” are prone to cracking in the freezer). Leave about an inch of head space to allow for expansion in the freezer! For the best results, allow the containers full of sauce to fully cool in the refrigerator overnight before transferring them to the freezer. Use frozen tomato sauce within one year for the best quality and flavor.  When ready to use, defrost in the refrigerator overnight, or on the countertop for a few hours. Canning Instructions Only proceed with canning if you didn’t use olive oil in this recipe. Remove from heat, and transfer the hot sauce into hot sterilized canning jars with the assistance of a clean canning funnel.  Fill jars nearly full, leaving 1/2 inch headroom. This handy tool makes it easy to measure headroom as well as carefully remove air bubbles from the jar. IMPORTANT: To ensure safe acidity when canning tomatoes, add bottled lemon juice or citric acid when processing in a boiling water bath. Thoroughly stir and mix in 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart jar of sauce. For pints, mix in 1 tablespoon bottled lemon juice or 1/4 teaspoon of citric acid. Use a clean damp paper towel to wipe the rims of the jars before adding sterilized canning lids. Screw on the rings to finger-tight only, not overly tight. Use a jar lifter to carefully transfer the jars to your pre-heated canning pot, cover with a lid, and vigorously boil. See chart below for processing times. When finished, transfer the jars from the canner to a cooling rack and leave them undisturbed for at least 12 hours before checking jar seals. (Do not stack or press on the top of the lids.) Processing Time (minutes) for Canning Tomato SaucePintsQuartsBoiling Water Bath at Altitudes Of:0-3,000 ft.40 453,001-6,000 ft45506,001-8,000 ft50558,001-10,000 ft5560Pressure Canner*1515 Storage and Shelf Life Store the canned, sealed jars of tomato sauce in a cool dark location – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year. Storing jars without canning rings reduces the risk of false seals. Frozen roasted tomato sauce will also stay good in the freezer for a year or longer, though the quality will start to degrade with time. Once open, store homemade tomato sauce in the refrigerator and use within one week. Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled. Enjoy! Now enjoy your roasted tomato sauce with pasta, pizza, or however you see fit! Since it’s so thick and versatile, we often use it in recipes that calls for canned tomatoes or paste, including in soups, curries, lentils, or other saucy meals. I also love using roasted tomato sauce over zoodles, with homemade sourdough pizza crust, and drizzled over parmesan zucchini fritters. To transform this sauce into a more classic Italian pasta sauce: Start by sautéing some diced onions and garlic in a pan until they’re soft and translucent. Then add the roasted tomato sauce, salt and pepper, plus fresh or dried herbs like basil, thyme, oregano, rosemary and sage – to taste. In the place of fresh garlic and onion, you can also use garlic powder or onion powder. Simmer to combine flavors. Easy peasy! I hope you love and use this recipe as much as we do. Please feel free to ask any questions in the comments below, and help support our small business by leaving a review! You may also enjoy: 13 Ways to Preserve Tomatoes: Recipes to Freeze, Can, and More How to Make a DIY Tomato Cage: Sturdy, Easy & Cheap! Best Cowboy Candy Recipe (Candied Jalapeños) Canning or Refrigerator  How to Make the Best DIY Tomato Trellis (Stake Weave Hybrid) The Best Zucchini Relish Recipe (Canning, Freezer or Refrigerator) Did you enjoy this article? Want to hear more? Stay in touch! Sign up below to receive weekly updates on new posts from Homestead and Chill. Print The Best Easy Roasted Tomato Sauce (Freeze or Can) Tomatoes. Olive oil. Salt. Pepper. No measurements. It really can't get much more simple than that! Despite the short ingredient list, this roasted tomato sauce is FAR from short in flavor! Enjoy this rich, thick, sweet sauce now, or easily preserve it by freezing or canning. Prep Time 20 minutes minutesCook Time 40 minutes minutesFinal Processing (varies) 30 minutes minutes EquipmentRoasting pan or baking sheetsLarge potImmersion blender, or classic blenderJars for storage (wide-mouth for freezing) IngredientsFresh tomatoes, of any kindSea salt, for sprinkling to tasteBlack pepper, for sprinkling to tasteOlive oil, light drizzle (do not use if canning)Bottled lemon juice or citric acid (if canning) InstructionsCut tomatoes into quarters, halves, or leave smaller tomatoes whole and lay out onto baking sheets skin side down. (Lining baking sheets with parchment paper helps reduce a messy clean-up later!) Drizzle tomatoes with olive oil, sea salt, and black pepper. Do NOT use oil if intending to hot bath can the sauce. Roast the tomatoes in an oven pre-heated to 425°F for 40 to 45 minutes – until they develop a brown tinge. If using multiple pans, it may take longer (up to an hour). Rotate trays halfway through to promote even roasting. Optional: If you have more tomatoes than will fit in your oven, cut up and lightly simmer the remaining tomatoes in a pot for the entire time the roasted tomatoes are in the oven. Choose a pot that is large enough to accommodate the stewed and roasted tomatoes together, once they are added after roasting. Once the tomatoes are finished roasting, carefully transfer them to a large pot on the stovetop (combine with the optional stewed tomatoes). Blend with immersion blender directly in the pot, or add mixture to a classic blender in batches, and blend until creamy and smooth. If needed, simmer the sauce to further reduce until it reaches your desired thickness. To freeze the sauce, remove from heat and let it cool a bit before transferring into freezer-safe containers of choice. Leave 1/2" to 1" head room for expansion. IMPORTANT: To hot-bath can the sauce, ladle the hot sauce into hot sterilized canning jars, and then add and thoroughly stir in either 2 tablespoons of bottled lemon juice or 1/2 tsp of citric acid per quart jar. For pint jars, mix in 1 Tbsp lemon juice or 1/4 tsp citric acid to each. Leave 1/2-inch of head room. Process following the canning times based on jar size and elevation in the chart below. Storage and Shelf Life: Store the canned, sealed jars of tomato sauce in a cool dark location – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year. Frozen roasted tomato sauce will also stay good in the freezer for a year or longer, though the quality will start to degrade with time. Once open, store in the refrigerator and use within one week. Notes Processing Time (minutes) for Canning Tomato Sauce     Boiling Water Bath at Altitudes Of: Pints Quarts 0-3,000 ft. 40  45 3,001-6,000 ft 45 50 6,001-8,000 ft 50 55 8,001-10,000 ft 55 60 Pressure Canner* 15 15 The post The Best Easy Roasted Tomato Sauce Recipe (Freeze or Can) appeared first on Homestead and Chill.

Most of us have stood at the kitchen sink, wondering what to do with a handful of potato peels or coffee grounds. It might feel easier to toss them in the trash and move on, but there’s another option that gives those scraps a second life. With a bit of patience, you can turn everyday kitchen waste into something gardeners often call “black gold.” Home composting is a habit that quietly improves your soil and helps cut down on what goes to the landfill. Anyone can get started, and even a small effort brings real rewards. The Everyday Benefits of Making Your Own “Black Gold” Composting at home is more than a way to keep kitchen scraps out of the trash. For many gardeners, it’s the easiest path to richer soil and stronger plants. The pile of peels and trimmings that used to end up in the garbage can instead build up slowly in a corner of the yard, turning into a dark, crumbly material your garden will love. This finished compost is often called “black gold” for good reason. Mixed into garden beds or sprinkled around plants, it helps hold moisture, adds nutrients, and improves the soil’s texture. Instead of buying bag after bag of fertilizer, you’re creating something valuable with what you already have at home. What Goes In: Understanding Greens and Browns A good compost pile starts with knowing what belongs in it. Most of what you need will fall into two simple categories: “greens” and “browns.” Getting the right mix helps everything break down smoothly and keeps the pile working as it should. Greens Greens are the fresh, moist materials that bring nitrogen to your compost. Nitrogen helps the pile heat up and gives the bacteria and other tiny workers in your compost the energy to break things down quickly. You’ll find most greens right in your kitchen or after mowing the yard, such as: Vegetable and fruit scraps Coffee grounds and tea leaves Fresh grass clippings Green plant trimmings Brown Browns, on the other hand, are dry materials that supply carbon. Carbon helps feed the microorganisms that do the actual work of composting, and it keeps the pile from turning wet or smelly. Common browns you might have around the house or yard include: Dry leaves gathered from the lawn Shredded cardboard or plain newspaper Sawdust from untreated wood Straw or small twigs It’s best to keep meat, dairy, and greasy foods out of the compost, as these can attract animals and create unwanted smells. How to Build and Care for a Compost Pile Finding a good place for composting often means choosing a quiet corner that does not stay soggy after rain. Once you have your spot, building the pile is straightforward and can fit into most routines. To get your compost started, follow these simple steps: Put a layer of browns, like dry leaves or shredded newspaper, on the ground first. This helps air reach the bottom of the pile. Add a layer of greens, such as vegetable scraps or grass clippings, over the browns. Keep adding to the pile by alternating browns and greens as you have more material. If you notice a smell or the pile seems wet, sprinkle on extra browns. If it looks dry or is not breaking down, add greens and a bit of water. Check that the pile feels damp, about like a wrung-out sponge. Water it if needed, or cover it with a tarp if heavy rain is expected. Turn the pile with a shovel or fork about once a week. Mixing brings air into the center and keeps the compost breaking down evenly. Both open piles and bins can work well for home composting. What matters most is keeping up the balance of greens and browns and making small adjustments as needed. Common Composting Problems and How to Fix Them Even with the right materials and care, compost piles can hit a few bumps. Knowing how to spot trouble and fix it will save you time and keep your compost healthy. Smelly Compost A bad smell usually means the pile is too wet or has too many nitrogen-rich greens. To clear up odors: Add dry browns like fallen leaves, straw, or shredded paper Turn the pile to increase air flow and dry it out Slow Breakdown or Dry Pile If your compost seems stuck and isn’t breaking down: Check the moisture level. Compost should feel like a wrung-out sponge—if it’s dry, sprinkle some water Add more greens such as fresh vegetable scraps or grass clippings to supply nitrogen Pests and Animals Unwanted visitors can show up when the pile contains food that attracts them. To keep critters away: Always bury food scraps beneath a layer of browns Avoid adding meat, dairy, or oily leftovers Use a closed bin or cover your pile with a lid or tarp if animals persist Addressing these issues early will keep your compost working smoothly and producing that valuable black gold your garden needs. For more detailed tips on common compost problems and solutions, the University of Minnesota Extension offers a helpful guide here. Knowing When Your Compost Is Ready Compost is ready when it looks and feels like dark, rich soil instead of a pile of scraps. Most of the original material has broken down into small particles that mix easily with garden soil. Finished compost smells earthy, not sour or rotten. It should crumble when you touch it and not have any large pieces or recognizable food leftovers. This “black gold” can be added to garden beds, mixed with potting soil, or used as a top layer for flowers and vegetables. It helps soil hold moisture and supports healthy root growth. If your compost still has large pieces or smells bad, it needs more time or a good turn to break down further. Bringing It All Together: Start Making Your Own Black Gold Composting at home is a simple way to turn everyday scraps into something that makes your garden better. It helps cut down on trash and adds nutrients to your soil without extra cost. It takes some patience, but the results are worth it. If you haven’t tried composting yet, find a quiet spot outside and start saving your kitchen scraps. Keep a good balance of materials, give the pile a turn now and then, and watch how your scraps slowly become rich, dark compost. If you have questions or want to share how it’s going, leave a comment. We’d love to hear from you. FAQs Q: What kitchen scraps can I compost? A: Most fruit and vegetable scraps, coffee grounds, tea bags, and eggshells work well. Avoid meat, dairy, and oily foods. Q: How long does composting take? A: With regular turning, compost can be ready in 2 to 4 months. Without turning, it may take longer. Q: Does composting smell bad? A: Properly balanced compost with enough browns should not smell. Bad odors usually mean the pile is too wet or has too many greens. Q: Can I compost in a small space? A: Yes. A closed compost bin or tumbler works well on balconies or patios. Q: How often should I turn my compost pile? A: Turning once a week speeds up decomposition but is not strictly necessary.

Planting late-summer crops enables homesteaders to keep their gardens productive as the heat begins to fade. Warm soil and remaining daylight create ideal conditions for cool-season vegetables to grow during the fall. By adding a second planting window, you increase your harvest and fill your pantry later in the season. Get practical steps for selecting crops, building healthy beds, handling pests, and timing harvests when planting later in the season. Why Planting Late-Summer Crops Extends Your Growing Season When early-season crops complete their harvest in midsummer, garden beds often sit empty. Planting late-summer crops allows you to fully use this space, taking advantage of warm soil and cooler nights. Late-summer planting works because: Warm soil speeds seed germination. Cooler nights reduce plant stress. Many cool-season vegetables tolerate light frost. With careful timing, you gain several weeks of fresh harvests before the first hard freeze. Best Crops for Planting Late-Summer Crops Certain vegetables perform well when planted in midsummer and grown until fall. These crops tolerate shorter days and seasonal temperature changes without compromising quality. Kale Kale thrives as temperatures decline. Chilly evenings slow leaf growth but strengthen the flavor. Light frosts trigger changes that reduce bitterness and increase sweetness. Direct seeding works well, though transplanting young starts allows faster establishment in late summer beds. Carrots Carrots benefit from warm soil early in development. Loose soil allows roots to grow straight without obstruction. As fall approaches, cooler temperatures slow leaf growth while allowing roots to fill out. Even moisture prevents cracking and promotes uniform root growth. Beets Beets handle shifting day lengths and fluctuating temperatures without stalling growth. Both greens and roots stay tender late into fall. Direct seeding into refreshed beds provides enough space for roots to expand. Thinning helps prevent crowding and uneven growth. Radishes Radishes mature quickly, even in shortening days. Rapid growth supports multiple plantings through late summer. Moderate night temperatures reduce the risk of spongy roots or heat stress. Staggering plantings every few weeks extends the harvest. Turnips Turnips tolerate falling temperatures while maintaining leaf and root quality. Mild autumn nights help roots develop a firm texture and gentle flavor. Direct seeding is effective when soil stays loose and moist. Early thinning supports steady growth before frost arrives. For additional planting guides based on frost dates, Johnny’s Selected Seeds provides helpful regional charts. Preparing Beds Before Planting Late-Summer Crops After spring harvests, soil may need fresh nutrients and loosening. Proper preparation helps young plants establish quickly. Steps to prepare planting beds: Remove old plants, weeds, and leftover roots. Loosen compacted soil with a broadfork or hoe. Mix finished compost into the top few inches. Water deeply before sowing seeds or transplanting seedlings. Avoid using heavy nitrogen fertilizers for root crops, as they may encourage leafy growth over strong roots. Protecting Late-Summer Crops from Pests Insects remain active in late summer. Tender seedlings need protection from pests that thrive during warm conditions. Pest management steps: Use row covers to block cabbage worms, flea beetles, and other insects. Hand-pick visible pests during early morning checks. Remove nearby weeds that shelter insects. Encourage beneficial insects, such as ladybugs and lacewings. The University of Minnesota Extension provides straightforward guides for managing home garden pests. Watering and Caring for Late-Summer Crops Consistent moisture supports steady growth during hot late-summer days. As temperatures drop, adjust watering to match changing conditions. Watering tips: Water deeply in early morning hours. Apply mulch to help soil retain moisture. Monitor soil regularly for signs of dryness or excess moisture. Timing the Harvest for Late-Summer Crops Crops planted in late summer slow their growth as daylight hours shorten. Timed planting ensures harvests reach maturity before heavy frosts. Timing tips: Count backward from your first expected frost to schedule plantings. Harvest root crops before hard freezes to prevent damage. Use row covers or low tunnels to protect crops during light frosts. Cold protection helps extend harvests without sacrificing quality. Planting Late-Summer Crops: Keeping the Garden Active Into Fall Planting late-summer crops enables homesteaders to utilize their space fully, even as the season transitions. With simple bed preparation, steady watering, pest control, and well-timed planting, your garden stays productive well into autumn. Each year brings more experience and more substantial harvests for your local growing conditions. Choose one crop to start this season. As your skills build, expand your late-season plantings and enjoy steady fall harvests. Share your planting experiences or questions in the comments. FAQs When should I start planting late-summer crops? Begin planting 8 to 10 weeks before your average first frost to give crops enough time to mature. Can I reuse beds from spring and summer? Yes. Clear out spent crops, loosen soil, and add compost before replanting. Do late-summer crops need pest protection? Yes. Use row covers, monitor pests regularly, and remove garden debris to minimize damage. How often should I water? Water deeply during dry spells. As temperatures cool, adjust to prevent soggy soil. Can I harvest after frost arrives? Yes. Use row covers to protect many cool-season crops during light frosts.

Read the original post "Soft & Thin Homemade Tortillas" on A Modern Homestead. Easy Homemade Tortillas are a breeze to whip up and will impress even the toughest critics! These thin and soft tortillas made with einkorn flour (or any wheat) are perfect for your next Mexican or Tex-Mex meal. Plus, they freeze well so you can make them in batches and have them on hand any time!... Read More The post "Soft & Thin Homemade Tortillas" appeared first on A Modern Homestead.