Roasted Tomatoes

 A kind friend shared a recipe for them yesterday on Facebook. Other years Liz and I have cut up tomatoes, heated them in a pot with herbs, run the result through the food processor, and frozen it for soups in the winter.

Tomatoes made that way are good. They taste fresh and sweet during the garden food deprived winter months.

However, the roasted tomato recipe sounded even better.

It just happened that I had a few tomatoes languishing on the counter from my little container garden by the door and even more on the vine. I was already doing squash for the freezer so I had a go at the tomatoes.

I'm here to tell you, they are amazing! I tasted a little and it was hard to stop. Even the juice is rich, yet sweet. 

I am delighted to note that there are a number of maters already orange out on the vines. They will be good to go in a couple of days.

Peggy and I also went down the driveway to pick oregano....or marjoram, depending on who you ask. We have several hefty patches growing there that Peggy's great grandma Peggy and I planted back in the day. It seems to like the stony, scrubby, ground down there better than the lusher, richer soil up here on the flat. I do grow some in a half barrel for summer cookery, but it rarely winters over when grown that way.

They are prepared by simply washing and cutting tomatoes, spreading them on foil on a cookie sheet, drizzling with olive oil and roasting for an hour at 350 degrees. (Ended up cooking them a bit longer as they didn't look as done as I thought they should) I actually added chopped fresh herbs (basil, orange mint and thyme) and a little garlic powder, as I like that mixture.

And, yes, when all done and cooled freeze for winter goodness.

I hope we get enough tomatoes to make lots more....