tomatoes galore

Last year's tomato bounty wasn't quite as overwhelming as it is this year. Despite my efforts to make sauce, I am not keeping up with all of the tomatoes, they keep falling off the vines onto the dirt! I was searching on the internet for another way to preserve the tomatoes and found a great recipe for slow-roasted tomatoes from Smitten Kitchen which I'll try, but I'll leave out the seasonings so I have plain tomatoes I can add to any dish.

The tomatoes I'm using are Yellow Pears, they are small, juicy, and packed full of flavor. All you have to do is cut them in half, place them on a baking sheet and bake for a few hours at about 250 or 300°F. Once they are done, I'll freeze them to throw into pastas, couscous, or maybe even a frittata. So, whether or not you grow your own tomatoes or are taking advantage of a CSA, or farmer's market, you can roast your own to keep and use over the cooler months.

And here's a photo of the roasted tomatoes: