Last week I was picking ripened tomatoes every night after work. So many that we couldn't use them fast enough. The thought of letting these homegrown beauties go to waste was just not an option. So I roasted them. I used a recipe my step-mom included in a homegrown care package a few years back in college.
Drizzle some olive oil on the base of a roasting pan. Add the tomatoes, chopped garlic (I used 3 cloves), and one large green onion. Drizzle some more olive oil over the top of the tomatoes, along with a dash of balsamic vinegar. Roast on 350 degrees until the skins pop and shrivel. Add fresh cut basil over the top after removing from oven. Let cool.
You can put all the ingredients into a food processor for a sauce or keep them as is. I kept them as is and froze them for use in a hardy winter dish.
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| Tomatoes, fresh from my little garden. The green onion is from my garden too! |
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| Roasted tomatoes with fresh basil |
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| Taste of summer, preserved for winter. |
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