We’ve got tomatoes that won’t quit right now–but lots of other veggies as well. So, I decided I’d better get off my butt and make something besides BLTs for supper. (I mean, really, though, you can hardly get any better than a BLT with fresh tomatoes and maple bacon that’s been roasted on the grill.)
So, I took the advice of my ex-sister-in-law (hi Nancy!) from the comments on Wednesday, and made a wonderful mixed vegetable sort of stew for supper last night. And while that was stewing, I made two big pans of roasted tomatoes.
Typically I only do this with smaller tomatoes–cherries, pears, romas, things like that. The smaller ones I just cut in half; the larger of those I cut into four or six pieces, instead. Then I sprinkle with olive oil, chopped garlic (you can skip this step, or any of them, to suit your own personal tastes), and lots of chopped fresh thyme and oregano, salt and pepper.
Then into the oven for 2 hours at about 300 degrees. They get smaller, they dry up a bit, and their wonderful tomato flavor just concentrates into something wonderful.
I put them in containers in the freezer and we’ll use them in just about anything we’d use tomatoes in–as an addition to spaghetti sauce or pizza, for a little deeper tomato flavor, or just as a sandwich topping with, say, turkey and cheese. The possibilities are endless. And it’s so much faster than making up a batch of salsa and canning it.