Sorry about the long writing hiatus, folks. Of course I’d pause the blogging over the summer, only to pick back up during the school year when I have things to grade and prepping to do and all that other great stuff, right? As such, (and as life is soon going to get much crazier than ever), these posts will certainly be infrequent, but I recently ran into something too good to not share.
Throughout the summer, our tomato plants had been dragging. I saw the green fruits, but they weren’t doing anything. Then, all of a sudden, about two weeks ago, we had an overabundance of tomatoes. But of course, by that point in time, summer was dragging to a close, I was back in school, and I was out of the summery eat-all-the-tomatoes-I-can mood. I didn’t know what to do with them. So, I found this lovely way to preserve all that great flavor for another day!
Check out how I did it, courtesy of from Gina at SkinnyTaste.com: Oven Roasted Tomatoes.
We made a small batch and had it with pasta, and we liked it so much that we made another, larger batch and froze it for later. I’m hoping I might possibly be able to squeeze one more batch out of my tomato plants before they give up for the fall. There were two adjustments (especially the second time around) I made to the original recipe that I thought helped. I found it difficult to get the tomatoes off of my baking dish if they were flesh-side down; it worked better for me if they were skin-side down. I may have sacrificed a bit of flavor that way, but I had more tomato to work with. Second, I don’t know how she was able to keep her tomatoes in the oven for 30 minutes! After 15 minutes the first time around, I set off the smoke alarm. The second batch was much larger, but it still only took about 20 minutes total–I turned the pan halfway through. I’d set the timer for 10 minutes and check on them before assuming they’ll take the full half hour.
If you’ve got leftover tomatoes, or your local farmers’ market has some stragglers left, this is such a delicious way to capture that summer flavor. Absolutely worth checking out. I can’t wait to do this again next year–it’s just that good! 🙂