Our lovely avalanche of garden tomatoes has ended with last night’s hard freeze but I want to share the process of making roasted tomatoes with you before fall veggies and baking fill my kitchen.
So simple! Core similar sized tomatoes, place them cut side up on a parchment-paper-lined rimmed baking sheet, drizzle with olive oil, and sprinkle salt, pepper, and dried basil on top. Roast in a 250F degree oven for 4 to 4 and a half hours. They will look like this, melty and caramelized, when they are done.
You can use them as is as a side dish or whir them in the blender to make sauce. You can pour the sauce in a freezer bag and freeze for up to six months with no loss of delicious flavor.
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