I'm taking a lesson from Bobi and setting up my blog this afternoon, so I can get an earlier start on my morning...Will see how that works for me.

Today Pat, Janie and I were at write group, had a great discussion, ate really good food then home to sit on the deck and unwind, finish up the tomatoes and now I must go upstairs and finish the sorority stuff for an executive meeting tomorrow morning and regular sorority on Thursday night...Let me know if you try roasting tomatoes and if you like them...Please.

Tomatoes from this morning:

Tomatoes washed, cored, sliced in half, placed close together on cookie sheet...Sprinkle with diced garlic, basil, sea salt and olive oil...Roast in a 200° oven for 3 to 4 hours.

Before Roasting

This is how they look when you take them out of the oven...Most of the juice has cooked and concentrated so they have an incredible sweet tomato taste...Let them cool a little, then slide them onto crusty bread, sprinkle with parmesan cheese for bruschetta... MAYBE, you will have some left to put in the freezer!

After Roasting

Slide into ziplock sandwich bags, seal and freeze for winter sauces, add to soups, casseroles, your imagination is your only limit.

Slide into Baggies

Ready for the Freezer

ROASTED TOMATOES

Roasting tomatoes brings out their flavor, and they can then be used to create tasty pasta sauces, bruschetta, added to soups or casseroles.  Use fresh, ripe, flavorful tomatoes for the best results.  

10 to 15 ripe tomatoes

2-4 cloves garlic, onion, chopped, 

1-2 Tbl. chopped basil

Salt & pepper (Optional, I like course salt)

Olive oil (optional)

           Preheat oven to 250-300 degrees. (I do the first ½ hour at 400 deg.)  Core & halve  the tomatoes, and place skin side down on a large baking sheet.  (If tomatoes are really large I slice them into 3 slices).  Sprinkle the tomatoes with garlic, basil and salt.  Drizzle with a little olive oil and place in the oven.  Bake for 3 hours until they have shriveled yet still remain moist.  Cool and use as desired or package in ziplock bags and freeze for winter sauces...~OWAV:)