and we never leave out our favorites the Brandywines!
Every growing season is different so you never know what you’ll end up with; but for us garden lovers there is nothing better than a sun sweet tomato ripe from the vine.
When our bounty gets too big; here’s what we like to do so we can enjoy them some cold winter’s day too.
We mix our tomatoes to roast but the bigger brandywines and zebras can have their skins n seeds cleaned up first. When sliced the peels usually pull right off, and if not the skins can easily be removed after roasting.
Rough chop tomatoes that have been cleaned and place in a roasting pan.
*We line our roasting pan with a double parchment for easy removal.
Clean n slice a few cloves of garlic over top; add your choice of fresh basil, marjoram, oregano, and flat parsley.
Sprinkle with sea salt and black pepper, and drizzle with olive oil.
Place in a preheated 400 degree oven for 10-20 minutes depending on the tomato volume. The tomato mixture should be browned in spots and bubbling.
When they come out of the oven you can remove any unwanted skins before jarring for storage.
Pour into mason jars and refrigerate up to 10 days, or freeze for 6 months.
Now you can enjoy your summer bounty in your most cherishes meals all year long.
Every growing season is different so you never know what you’ll end up with; but for us garden lovers there is nothing better than a sun sweet tomato ripe from the vine.
When our bounty gets too big; here’s what we like to do so we can enjoy them some cold winter’s day too.
We mix our tomatoes to roast but the bigger brandywines and zebras can have their skins n seeds cleaned up first. When sliced the peels usually pull right off, and if not the skins can easily be removed after roasting.
Rough chop tomatoes that have been cleaned and place in a roasting pan.
*We line our roasting pan with a double parchment for easy removal.
Clean n slice a few cloves of garlic over top; add your choice of fresh basil, marjoram, oregano, and flat parsley.
Sprinkle with sea salt and black pepper, and drizzle with olive oil.
Place in a preheated 400 degree oven for 10-20 minutes depending on the tomato volume. The tomato mixture should be browned in spots and bubbling.
When they come out of the oven you can remove any unwanted skins before jarring for storage.
Pour into mason jars and refrigerate up to 10 days, or freeze for 6 months.
Now you can enjoy your summer bounty in your most cherishes meals all year long.
#chef #gardens #herbs #livinggreen #naturalfoods #noordinarychick #tomatoes
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