Tomatoes are everywhere. I have two bowls of tomatoes from the garden on my counter. It hardly seems that those tiny little plants that go in the ground at the beginning of summer can produce so many tomatoes, but damn if they don’t do it every time. I took a whole bowl of those cherry tomatoes that I picked the day before, washed them, cut them in half, seasoned them with a little salt, some oregano and a couple whole unpeeled garlic cloves and tossed them with some extra virgin olive oil. I put them on a parchment lined pan and into the oven. 220 degrees for about 4 hours.

Oh my goodness! The house smelled delicious.

Here’s one tray down and only…..about a half dozen more to go with this last batch of picked tomatoes anyway.

This batch I put into pint sized mason jars and filled them with olive oil and into the fridge they went (only after I took quite a few for last night’s pasta). I think that I will freeze the other batches in labeled ziploc bags for use at a later date.

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