Batman starts some of our garden bounty from seeds, early in the season, tucked along various sunny windowsills around the house. But we usually buy tomato starts at the farmer's market...this year down in Norwich. (I think we went to King Arthur Flour for breakfast on the way). Priced to sell, Batman bought a bunch of starts and now, a whole summer later, we have cherry tomatoes galore!
We can't keep up with the volume of sweet little orbs that practically drop into our hands as we pick them. So, I have been roasting them in the oven and freezing them. Last winter, we often used the frozen tomatoes as a topping on homemade, wood fired pizza, baked in our Home Comfort.
It's super easy to roast tomatoes in the oven, be they fresh from your own garden or your local farmer's market, or neighborhood store.
- preheat your oven to 450 degrees.
- rinse and drain your garden fresh tomatoes.
- spread them out on a parchment paper covered rimmed baking pan.
- drizzle a bit of olive oil over the tomatoes and move them around to lightly coat them.
- add some freshly cut herbs, yesterday I used oregano and rosemary.
- sprinkle with sea salt and a few grinds of fresh black pepper.
- roast them in the oven for about 10 minutes, then give them a bit of a gentle stir.
- after stirring them, give them another 10-15 minutes, until they have all burst open and shriveled a bit.
- remove them from the oven and let them cool completely.
- I usually remove the twiggy bits leftover from the herbs and drop them in the compost.
- put appropriate portions in small freezer bags, clearly marked with the date and content.
- store in your freezer until you have forgotten what garden fresh tomatoes taste like.
- open your freezer, grab a bag to defrost and start your pizza dough!
This sew and sow life really comes on strong at this time of year. Harvesting and stitching and living the dream.
What's happening in your kitchens at this time of year, friends?