 |
| Lesley's ready for the oven! |
Note from Lesley:
"It's cool enough today for the oven! Here's my tray ready for a spin in the oven before going to the freezer (if I don't eat them all first). I've been preserving tomatoes this way for some years, and it is such a treat to have a taste of summer during a January blizzard!"
Preheat the oven to 275 degrees. Line one (or two if you have lots) baking sheets with parchment paper. Don’t skip this or you will curse me as you scrub your baking sheets for hours. Core the tomatoes and cut each in half. Lay them out on the tray, cut side up. Scatter about 8 garlic cloves (peeled and whole) on each tray over the tomatoes. Top with several fresh sprigs of whatever herbs you might have available (oregano, thyme, rosemary and basil will do). A quick snow shower of salt and pepper. A tiny glug glug of olive oil. Roast for three hours. Or a little more or a little less. Remove from the oven and let cool completely. Scrape the contents of the entire pan into one or two freezer bags. Label and throw into the freezer.
To make sauce in December, defrost the bag in the refrigerator. Sautee a chopped onion if you like. Throw the contents of the bag into the pot. Cook for a bit and season to taste. If you’re picky about tomato skin, pass the sauce through a food mill. This will be the best sauce you’ve ever had. Unless you’ve already had mind blowing tomato sauce, in which case it will match it.
Recipe from: Eating from the Ground Up
Comments