Tuesday, September 14, 2010

Preparing for winter

At a certain point at the end of the summer one just can't eat another tomato.  (Or zucchini, but that is another tale from childhood.)  The roasting has begun, and my house is filled with the scent of tomatoes and garlic.
Four orange tomatoes and one red.
Winter pastas and soups with roasted tomatoes. A bit of summer in the depth of winter.


  1. I oven-dried a few bags of Romas a few weeks ago. I can't wait to use them in soup! The orange tomatoes will be so nice in winter.

  2. I just tried it with the red tomatoes I got from Masako and Bob. I mashed the garlic and put on half of the tomatoes. I missed the detail of the closve of garlic. Settin the time for 20 minutes to see if that will be enough. I took a picture and will try to post it as well.

  3. @Eileen
    My first roasting session was at 350 for 2 hours. My second roasting session was at 250 for 3.5 hours.

    Twenty minutes probably isn't going to give you enough heat/time.

  4. Those look awesome! How do you preserve them once you roast them like that?

  5. @Jenn C.
    I usually put them into a small freezer bag, mash them flat to remove extra air and pop them into the freezer! It is easy, and since I will be using the tomatoes in soups and sauces, it doesn't matter if they get a little freezer burn.