When one decides to plant 21 tomatoes at the start of summer do they ever really think about what that means in September? I have spent this past week giving away pounds and pounds of tomatoes as well as thinking of new ways to use and preserve them (and quite frankly, I never get tired of eating them freshly picked and sun-warmed from the garden.)
So now my newly defrosted freezer is home to oven-roasted romas -to make, slice romas in half, drizzle with olive oil, sprinkle with salt, bake at 250 for 4 hours or until they look like these, cool, and place in freezer bags or containers:I also made my share of salsa, froze diced tomatoes, and even some fresh tomato sauce. I made this baked vegetable casserole: Consumed a lot of this salad (I just never tire of tomatoes, cheese (feta or chevre), basil and olive oil): One tomato weighed in at 2.5 pounds: And I even found a tomato heart:Tomatoes, oh how I will miss you this winter when your cold, hard, taste-free cousins tempt me at the grocery store. But I am hoping that the work I put in this week preserving some of your sun-kissed perfection will pay off during the long, cold stretch until we meet again next summer.