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. 
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.
