Since each week I've been bringing home over 10 pounds of tomatoes from our CSA, I've been having fun trying different tomato recipes. I have to admit, cherry or grape tomatoes are not a favorite of mine. I hate the pop/squish of seed mucus they make when bitten. So gross. I tend to de-seed them, but do you know how long that takes? Last week we got to pick a quart of cherry tomatoes. I gave away some, I ate a few, and I passed some off in my husband's salad. This week we could have picked two quarts, but I passed since I still had half a quart sitting on my counter at home. Then I found this recipe on one of my favorite food blogs, Smitten Kitchen. So, I made the recipe!
Roasted tomatoes with olive oil and garlic, in the oven, slowly drying out at the low temperature of 225 degrees F. So easy to make, and the oven was barely on, so it did not heat up the kitchen. I had another meal planned for the night, so instead of using the roasted toms, I jarred them up with the garlic in an olive oil bath for another day. Stored in the fridge, I think they should keep for a couple of weeks. I think they would be a great addition to some pesto pasta or to a regular pasta salad. Or, as a topping for grilled chicken. This was a great way to use up all those tomatoes, and I even added a few plum tomatoes to see how they would fare. It made the house smell great!
What ways are you using up all those tomatoes in August and September?
