poached eggs, yukon gold potatoes and slow roasted tomatoes
It’s been such an odd summer.
Feel like I say that every year.
With the cool weather the tomatoes have taken forever to ripen.
Early in August I diligently checked every few days
and without positive reinforcement of a ripe tomato, I…
Had my parents over for brunch yesterday
and before they left I suggested we see
if I had a tomato or two for them.
Well…they went home with 10-20 tomatoes.
The roma plant was exploding with ripe tomatoes.
Noooowww I understand why people can tomatoes.
In previous years I’d pick the one two tomatoes that were ready
and cook them….next day or two, do the same.
One year it got really crazy in the garden :-)
and I had 6 or 7 at one time.
I canned them.
Thing is, all the tomato peeling, steamy, boiling water
and canning a couple of tomatoes
in humid August for a couple jars of tomatoes….
let’s just say Whole Foods has some very nice tomatoes
and do I really need to spend
my precious free time doing that?
But here I am with 30 + tomatoes….
and what to do.
The idea of peeling all of these tomatoes was not appealing.
Flipping through Canning For A New Generation
I checked to see if there were alternatives.
Found a blurb on slow roasting tomatoes with herbs
at 200 degrees for 10 hours.
Once cooled, freeze them.
Worth a try and it sounded
like a logical thing to do while I slept.
slow roasted tomatoes with garlic, fennel seed and basil
I woke up to the fantastic aroma
of what it must be like to live in a robust Italian family.
Garlic, fennel seed and basil blended with the tomatoes.
They are super sweet and am now, finally,
convinced tomatoes are indeed a fruit.
I’m hoping a few of them make it to the freezer
just so I see if they thaw well in a few months.
Can I wait that long?