Roasting tomatoes and photographing sunsets

Yes, it was a weekend full of all different kinds of activities. 😉

We happened to have a few absolutey stunning sunsets while we were at the lake last weekend–fitting, perhaps, since it was our last time for the year. It’s like nature was just pulling out all the stops for us and showing us how amazing she is. So I may post a few of the sunset pictures over the next few blog entries, just as an extra little FYI kind of thing. I’m a sucker for a good sunset picture, cliched as the concept may be.

This one was our first evening there, and it was a real kicker. :)

One of the other things we did at the lake, which you’ve probably gathered from the title of this post, is roast tomatoes.

Roasting fresh tomatoes is a great way to “preserve” them if you can’t get them all eaten up and don’t have the time or the inclination to make salsa or something like that. I know I’ve talked about roasting tomatoes before, but I was chatting with my parents about it the other day and decided that it might bear repeating, in case you missed it the first time.

It’s so simple–you just cut your tomatoes in half (small tomatoes work best for this because they have less liquid in them–cherry, pear, or romas are perfect) and spread them out on a cookie sheet. Then sprinkle them with whatever you want–I use olive oil, garlic, salt and pepper, and lots of fresh herbs, but you could use whatever makes them taste good to you.

Yes, all that white stuff is garlic, and no, Mom, you don’t have to use that much. 😉 (Or any, for that matter.) I just like them that way.

Then you just roast them in the oven–really any temperature works, it just depends on how much time you have. I usually do it a little lower and slower so I can keep an eye on them–I have burned them before. :) So I did them at about 300 degrees and they were in there about an hour.

Then I freeze them in small containers.  They are great to use for just about anything you’d use sun-dried tomatoes on or in–salad, spaghetti sauce, soup, or sandwiches. And they keep very well in the freezer, although I must admit they never last very long at our house.  Trevor likes to put them on hamburgers or veggie burgers.

So, if you’ve got some tomatoes you need to take care of and not a lot of time, this is a great method. Try it and let me know what you think! :)

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2 Responses to Roasting tomatoes and photographing sunsets

  1. Tracy Webb says:

    What a lifesaver!! I planted 20 tomato plants this year and was looking for another way- I’m salsa’d out already, chili base burnt and pizza sauced to death! THANK YOU!

    • Sandi says:

      I’m so glad! I think you will be pleased with the results and, like I said, there’s nothing easier. Let me know what you think of the end product! :)

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