The tomatoes in my garden are ripening at a furious pace. I have eaten my fill of BLT’s, Caprese Salads and freshly sliced tomatoes. It is now time to start roasting these luscious fruits to enjoy on pizzas and over pasta this winter. My favorite way to roast tomatoes is to core them and slice them into 1/2 inch thick slices. Place these in a single layer in a jelly roll pan that has been coated with olive oil. Sprinkle the tops of these tomatoes with more olive oil, dried oregano, a teaspoon or two of sugar and salt and pepper to taste. Roast uncovered in a 375 degree oven for 45 minutes to one hour, depending on the degree of caramelization you desire. When cool, scoop them into quart sized freezer bags marked with the product name and date and place into freezer. Of course, you can adjust this to your personal preference – adding other herbs (basil, thyme, cayenne pepper, etc.) or perhaps sliced onions and/or peppers. Be creative and enjoy!
