Make slow roasted tomatoes- heat your oven to 250- cut tomatoes in half lengthwise and place cut side up on a cookie sheet that has been lightly wiped with olive oil- drizzle olive oil, sprinkle with dried basil and dried minced garlic, slow roast for about 5 hours-- they are to die for- put on crackers, bruschetta, add to pizzas, pasta sauce- anything- the flavor is very intense- they can be frozen or kept for about 10 days in the fridge. IMO this is the best way to preserve tomatoes! Google slow roasted tomatoes for unlimited ideas.
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