Monday, September 20, 2010

Easy Roasted Tomatoes

Blogging friend, Laura, sent me this recipe last fall when I had fifty-six tomato plants ripening by the dozens every day. After canning 120 quarts of tomatoes, 100+ quarts of salsa, giving away 15 bushels of tomatoes, I still had tomatoes coming out my ears! Thankfully! This was one of our favorite ways to prepare the tomatoes. They can be eaten right out of the oven or put in freezer bags for winter. Serve them over pasta or put them into soups. Anyway around it, they are fabulous!

Cut tomatoes into to small pieces (no need to blanch or peel!) Snip fresh basil on top. Press about 10-12 cloves of garlic. (I buy garlic by the quart at Sam's Club and add tablespoons.) Add Sea-salt, lots of pepper, and sugar (Lara uses Splenda or Stevia)Sprinkle extra-virgin olive oil over the top. Mix with your hands. Roast at 450 for an hour or longer, stirring once. You can roast with juices left in the pan, or until the juices are evaporated. Enjoy!

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