Roasted Tomatoes

When the garden gives you too many tomatoes, roast them!

Roasting intensifies the flavor of the tomatoes.

  

Faced with a bumper crop of tomatoes and not wanting to loose a one, I researched roasting.  I used a mix of roma and heirloom tomatoes.  Just slice them to a relatively uniform thickness and place them in a non-reactive pan.  Top each slice with a slight drizzle of olive oil, salt and pepper and some fresh thyme.

Roast at 400 degrees for about 1 hour or until soft and juices are thickening.  Allow to cool and remove as much of the skin as possible. 

The tomatoes will look something like this.

*At this point you can freeze the tomatoes by placing them in a zipper freezer bag.  

*Use the tomatoes to make a roasted cream of tomato soup.

*Use as a topping for pizza or bruschetta.

*Use as pasta sauce.  Add to sauted onion and garlic and then add sliced basil leaves just prior to serving.