What to do with end of the Summer Tomatoes…….
Yes it’s that sad time of year when the tomatoes are almost gone. I could cry! My Mom grows the best tomatoes and I love to use them in all kinds of dishes all summer long. But what do you do in the winter when you miss those fresh tomatoes. I roast them and then freeze them. It’’s so easy. Do it on one of your prep days when you are home for a few hours. Save them into plastic containers or small ziplock bags. I like to package them into smaller containers so I can defrost a small amount at a time. These roasted beauties can be made into sauce, put into sandwiches, puréed into a spread, chopped and added to fresh salads or pasta dishes, even use them to make an awesome Spanish rice. Also many recipes call for tomatoes to punch up the flavor profile. The possibilities are endless. Rather than just making pasta sauce with all your end of summer tomatoes, roasting them gives you so much more possibilities.
Roasted Tomatoes
Ingredients:
tomatoes cut into quarters (cut them into the same size to have even cooking)
olive oil (enough to coat)
salt and pepper to taste
1 to 2 tablespoons Herb de Provence (use amount depending on how many tomatoes)
Directions:
- preheat oven to 250
- Cut all tomatoes to about the same size
- toss with herbs, salt, pepper and oil
- roast for about 2.5 hours, turing once (check on them as they roast as your oven might cook differently)
- when cooled package into small ziplock or containers and freeze