Today, as yellow school buses roared by our house splashing rainwater onto My Victory Garden, I roasted cookie sheets filled with garden tomatoes topped with salt and olive oil. Our home smelled like the color red with all the acidic edges of tomatoes roasted sweet like jam. And I sampled a few bites for quality control and savored the flavor of summer condensed into a single bite.
I adore homegrown tomatoes but I have happily eaten my fill and now it’s time to tuck the rest away for winter. I prefer to oven roast my tomatoes and freeze them. Then I tuck them into soups, stews, and pasta dishes. This year, my tomato crop was just right. I wasn’t inundated like previous years, but I’ve been happily eating off of them since August. I even managed to share a few tomatoes with pedestrians and kids because I’m working on sharing my favorite things.
Oven Roasted Tomatoes
- 2 pound of ripe tomatoes, cut into even size chunks
- olive oil
Preheat oven to 450 degrees. Coat a cookie sheet with olive oil. Spread the tomato chunks on the cookie sheet. Sprinkle salt on the tomatoes, then add some olive oil on top. Roast the tomatoes for approximately forty-five minutes or until they taste just right.
Suggestion: Oven roasted tomatoes taste fantastic on toasted baguette rounds with a smear of goat cheese.