We were gone for a few days. Thank goodness we made it home when we did or else the tomatoes may have taken over the house. We’ve got Early Girls, Bush Goliath, Sweet Cherries and Yellow Pears growing out back – and boy do I have plans for them!
These tomatoes taste like sunshine, so I enjoy them simply sliced and salted, on their own, or with avocado, basil and goat cheese. But, when I’ve got this many, I head for Pim’s Super-Quick and Fantastic Tomato Sauce (because the name tells it all). I also love to make this French Tomato Tart.
Finally, when I start to get tomato’d-out, I oven roast them and freeze them for future use. Simply heat the oven to 325. Slice the tomatoes in half length-wise and remove the stem. Toss them with olive oil, salt, pepper and sliced fresh garlic. Spread them out on a baking sheet (do not overcrowd them) and roast them for about 2 hours. Their color and flavor will concentrate. Depending on the size of the tomatoes, it may take more or less time. Once cool, portion them and freeze them for use in soup, stew, sauce, lasagna and bruschetta. Be thankful later.