In Season: What we’re doing with Tomatoes

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.

Roasted Tomatoes

Ingredients:

  • Tomatoes, halved or quartered depending on size
  • Fresh herbs: basil, thyme, oregano
  • Kosher salt & pepper
  • Olive oil

Directions:

  1. Preheat oven to 375 degrees.
  2. Arrange tomatoes on a foil lined sheet pan.
  3. Place a couple basil leaves, 2 thyme sprigs, and 1 oregano sprig on the tray.
  4. Drizzle generously with olive oil.
  5. Sprinkle with salt & pepper
  6. 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.

Roasted Tomato Sauce

Advertisements
This entry was posted in Food/Recipes, In Season: What we're doing with.... Bookmark the permalink.

2 Responses to In Season: What we’re doing with Tomatoes

  1. Pingback: In Season: What we’re doing with Roasted Tomato Sauce | B & G Produce

  2. Pingback: Capital City Farmers’ Market – Saturday, September 16 – 9am-noon | Capital City Farmers' Market

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s