In 2014 we had an amazing crop of tomatoes. I mean, incredible. Literally tons of tomatoes. I made everything you can think of and more that summer. Canned tomatoes, passata, roasted tomato sauce, ketchup, salsa, spaghetti sauce, tomato jam, chutney, frozen tomatoes, dried tomatoes…EVERYTHING.
We haven’t had a bumper crop like that since. What I learned from that year was what I really loved, what I needed, and what could be skipped in upcoming, not so great years.
So, in seasons where we just have a few tomatoes, which is what we’ve had so far this season, I preserve tomatoes in two ways. One, simply canned. I love using them in chili, making salsa, and whatever else calls for canned tomatoes.
Second, I roast them. A simple roasted tomato can go a million different directions.
Remove the skin and toss in any and all pasta dishes. I love them tossed with our pesto, a little cream, and mozzarella pearls for an easy and absolutely delicious meal.
Make these amazing crostini with either of our pesto flavors. I like goat cheese, Basil Kale Pesto, and roasted tomatoes. Or Blue Cheese Walnut Pesto with roasted tomatoes. Either way…crazy good.
If I want to preserve them for a later use, I do one of two things. I’ll simply toss them in a freezer bag and throw them in the freezer. Or, I run them through a food mill, resulting in the most scrumptious roasted tomato sauce you’ve ever tasted. Sometimes I just want to drink it…I don’t, but I could. Ladle into sterilized jars and process in a hot water bath for 35 minutes. Super easy.
- Tomatoes, halved or quartered depending on size
- Fresh herbs: basil, thyme, oregano
- Kosher salt & pepper
- Olive oil
- Preheat oven to 375 degrees.
- Arrange tomatoes on a foil lined sheet pan.
- Place a couple basil leaves, 2 thyme sprigs, and 1 oregano sprig on the tray.
- Drizzle generously with olive oil.
- Sprinkle with salt & pepper
- Roast for 55 minutes and then check. Juices should have released from the tomatoes and they should be very tender to your touch and starting to brown on the edges.