Sunday, September 8, 2013

Roasted Tomatoes

Got a plethora of tomatoes? Try roasting tomatoes, letting them cool, and putting them in a freezer Ziploc bag, along with a bay leaf or a basil leaf, and pop them in the freezer. During the long winter when tomatoes are out of season, pull these out, defrost them and make them into a sauce or Roasted Tomato Bisque. And take a look at these beautiful heirloom tomatoes mixed with the gorgeous cherry and grape tomatoes...almost too beautiful to eat...almost. Remember, another option for making use of those tomatoes is to can them in the easiest way possible! I've still got lots of tomatoes coming off my plants out front, and I plan to use them in this same roasting method to last me through the long winter.

Roasted Tomatoes
Tomatoes, sliced into halves or quarters
Olive Oil
Salt and pepper
Basil or bay leaf

1. Preheat oven to 325 degrees. Place tomatoes on baking sheet. Sprinkle with olive oil and season with salt and pepper.

2. Roast for 1.5 hours or until the juices have left the tomatoes. Let cool. Store in a large Ziploc bag with a basil or bay leaf in the middle. Freeze for up to a year.

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