Too Many Tomatoes?

We didn’t do any canning this year, so the freezer is packed with quarts and quarts of tomato sauce and pints and pints of tomato paste.  We’re out of room – what to do with the last few pounds of San Marzano heirloom tomatoes? Here’s a recipe for a simple way to put  up a few more tomatoes. They’re delicious and versatile – use them on pizzas, pasta, salads… or just have them with some bread, cheese and wine. Yum.

The recipe is kind of a zen thing. If you’re not comfortable just wingin’ it, email me and we can work out the particulars. Here we go:

1) Slice the tomatoes in half and cut out the stems – they don’t need to be cored or seedless. This should be quick and easy.

2) Gently toss the tomato halves with (here comes the zen part) – enough olive oil, sea salt and ground pepper to taste, enough garlic chunks to make you happy, and a sprinkle of dried oregano. Roasted San Marzano Tomatoes with Garlic

3) Place the tomatoes face up in a single layer on a sheet pan – parchment paper is a good idea.

4) Roast for 2.5 hours at 275F

That’s it – easy and quite tasty.

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