Here you go: Roasted Tomatoes, Peppers, Corn and Capers Categories: Canning & Preserving Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup extra virgin olive oil 6 pounds tomatoes -- peeled if desired 3 1/2 pounds sweet peppers -- (red, orange and yellow), cut into 1-inch chunks - about 12 large 1 1/3 pounds Banana peppers -- (about 5 cut into 1-inch chunks) 2 pounds Sweet Onions -- (Walla Walla - about 3 large)halved and cut into 1-inch chunks 1 2/3 pounds corn kernels -- (about 6 large ears fresh corn) 36 kalamata olives -- pitted and coarsely chopped - (3/4 cup or 4.6 oz.) 1 cup Italian parsley -- chopped (.6 oz.) 3/4 ounce basil leaves -- minced 1 head garlic -- chopped 4 tablespoons capers -- rinsed Salt and freshly ground pepper to taste Preheat oven to 375 to 450 degrees (the hotter the oven, the shorter the roasting time). If using cherry tomatoes, simply remove the stems and halve each one. Halve or quarter other varieties. Drizzle about 2 tablespoons of the oil in the bottom of a large roasting pan, jellyroll pan or any baking sheet with sides. Add the tomatoes, peppers, onion, corn, olives, parsley, basil, garlic and capers. You can crowd the vegetables together, but don't go beyond a single layer. Drizzle on the rest of the olive oil, then sprinkle with salt and pepper to taste. Roast until the tomatoes' skins turn golden (if unpeeled). Depending on your oven temperature, this will take anywhere from 20 minutes to about 11/2 hours. When done, the tomatoes and peppers will have collapsed and darkened beautifully. Alternatively, you can roast the vegetables over indirect heat on a medium to medium-hot grill (see note), with the lid on. Remove the roasting pan from the oven or grill and let the vegetables cool. With a metal spatula or wide, flat-sided wooden spatula, stir and scrape the cooled mixture to dissolve all of the cooked-on bits of food. To freeze, ladle the sauce into freezer containers, leaving about 1-inch head space. Let cool completely, then attach lids and freeze. Note: To peel tomatoes (don't peel cherry variety), cut a shallow X in the bottom of each tomato. Plunge them into boiling water for 30 seconds. Remove immediately and plunge into cold water. Skins should slip off easily. Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 4 seconds for medium; 3 seconds for medium-hot. Description: "-- From Jan Roberts-Dominguez (My Variation)" Carol

I just made it again tonight. I forgot to roast my onions to so I just got one and cut it up small and fried it in some olive oil until it was translucent. Then I put it in the pot and used the blender on it. Man it was so good I had to get me a little more in my bowl. lol This is seriously some good stuff. I always put the heavy whipping cream in mine when I serve it.

If any of your roasties are burning before being done, lower your oven temp. It does take some experimenting to get used to what time is needed. I usually start the oven pre-heating, cut the firmer veggies first and give them 20 minutes head start before adding the rest. A head of garlic, beets and potatoes go in first while i prep the rest. Most sweet potatoes and squashes cook faster than beets and most white potatoes. Small brussels i poke a knife in them, large ones i slice in half. Unusual roots like black radish that i don't buy very often i quarter or 8th and just guess. Love roasted cauliflower and it goes in with the second batch....asparagus i just lay on top for the last 5 min of cooking when everything else on the pan is done and ready, and the oven is off. And give your veggies room on the sheet pan to cook evenly. Single layer. I pre-heat hot to 425, then lower immediately to 375 when the first potatoes, garlic, beets go in...350 when the rest goes in 20 min later. This one was all cooked together...cut larger pieces for quick cookers, smaller for others. The brussels were tiny ones. I'm just guessing the garlic head and beets are off the pic page at the top, put in the oven early and in the back where the heat is a bit hotter in my oven.

A trick I learned from my brother who lives in Germany is to run hard bread very briefly under the tap and then shake and dry off the excess water. You want the equivalent of misting it, not wetting it. Or blot it with a moist paper towel, something like that. Then heat in the oven. Freshens it right up. As for the coating, my friends use Good Seasons dressing mix combined with Parmesan cheese. No dipping, just rinse if you like and dip in the mixture, for baking. If you don't have the dressing mix, just use some Italian dressing. If you don't have Italian dressing, make some with vinegar, olive oil, garlic, italian seasoning. Then marinate the chicken for a half hour or more, then dip in parmesan before baking. Here's the recipe with the Good Seasons packet. Ingredients 1/2 cup Grated Parmesan Cheese 1 envelope Good Seasons Italian Salad Dressing & Recipe Mix 1/2 teaspoon garlic powder 3 boneless skinless chicken breasts, halved (about 2 pounds) Directions Preheat oven to 400 degrees Farenheit. Mix cheese, salad dressing mix and garlic powder. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. Bake 20-25 minutes or until chicken is cooked through. (170 degrees Farenheit)