Friends, one of my favorite parts of summer is here!
That’s right. Tomato season.
Roasting tomatoes–before
Since my own tomato plant was stolen (yes, really) back in the spring, I have had to rely on the local markets to start giving me local tomatoes, because they are much better than any other kind you can get. And lo, they have arrived!
Time to bust out the Roasting how to.
There are a lot of different ways to do this: you can add herbs, you can add garlic (as the recipe suggests), you can roast any size. Today I roasted big ones, because that’s what the market had, but I’ll get a variety as the season rolls onward. I roast any and all tomatoes. Then I freeze them up for fall/winter usage, whether in tomato sauce, tomato soup, tomato whatever….how I love these roasted beauties!
I might try some different types of roasting this year, but this is what I did last year, and it worked well. If I do try other types, I’ll be sure to post here.
This, to me, is the easiest type of preserving, perfect for beginners like moi.
If you’ve roasted tomatoes, share your recipe!
Also, are there any other fruits and vegetables you preserve for the fall/winter? Let me know!
Emily's Midwest Kitchen 