Friday, October 8, 2010


The next trays of garlic roasted tomatoes, heading into the oven.

Here they are, cut up into about half-inch slices. They are covered in chopped garlic (homegrown!), as well as garlic olive oil and regular olive oil. I also dashed some salt and pepper on top.

Aren't they pretty? Headed into the oven to cook at 200 degrees for 6-8 hours.
All sorts of colors!

Pack the oven full.
Here are only two quart bags in the freezer. In there? Over seven trays of tomatoes. Yup. Condensed down! But so delicious.

It's a great way to work your way through tomatoes. I think the four trays in the oven, above, are about 10 pounds of tomatoes. Being that I picked 40 pounds last week, this is a good way to process!

And delicious to eat.

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