Got my box of locally grown tomatoes and now am wondering what to do with them. Anyone got any good ideas for soups to freeze? Or any other ways to consume large quantities of the red stuff?
ST, clearly I have not given you the recipe for Roasted Tomatoes!
Oven 375 degrees. Large flat pan filmed with olive oil. Scatter a bunch of basil leaves all over the bottom of the pan. Peel the tomatoes (by dipping them for 30 seconds into boiling water, then plunging them into cold water for a minute or so--the skins will come off easily). Quarter the tomatoes directly into the pan, over the basil. Break up and peel a head or so of garlic directly over the tomatoes. Salt, pepper, drizzle with more olive oil. Roast tomatoes for 45 minutes or more, until they caramelize slightly. Cool and put into freezer bags in 3/4 c.-1 c. allotments. Freeze.
This makes a wonderful pasta sauce, pizza sauce, goes great with polenta, and can be thinned with broth and blended (or not blended) into a wonderful soup. Put crumbled gorgonzola cheese into the bottom of the soup bowl and that's pretty much heaven.
I have done 10 pounds of tomatoes at a time in my oven, in two pans, using this recipe. I am the missionary of this recipe! It does not fail!
2 comments:
ST, clearly I have not given you the recipe for Roasted Tomatoes!
Oven 375 degrees. Large flat pan filmed with olive oil. Scatter a bunch of basil leaves all over the bottom of the pan. Peel the tomatoes (by dipping them for 30 seconds into boiling water, then plunging them into cold water for a minute or so--the skins will come off easily). Quarter the tomatoes directly into the pan, over the basil. Break up and peel a head or so of garlic directly over the tomatoes. Salt, pepper, drizzle with more olive oil. Roast tomatoes for 45 minutes or more, until they caramelize slightly. Cool and put into freezer bags in 3/4 c.-1 c. allotments. Freeze.
This makes a wonderful pasta sauce, pizza sauce, goes great with polenta, and can be thinned with broth and blended (or not blended) into a wonderful soup. Put crumbled gorgonzola cheese into the bottom of the soup bowl and that's pretty much heaven.
I have done 10 pounds of tomatoes at a time in my oven, in two pans, using this recipe. I am the missionary of this recipe! It does not fail!
GRACIAS! I need to get the basil and then I'm on it!
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