The end of the tomatoes!!!

I had fully intended to do a lot more blogging this summer.  I have a whole list of topics and several posts started.  I do, however, have a wonderful excuse: canning!  In between having a toddler and a newborn, I started working in May and haven’t stopped.  As I type this, the last 6 jars of salsa are processing in the water bath.  I can’t say that I’m sad.  4 bushels of tomatoes as a solo effort is rather overwhelming, but I know how much effort it will be in the years to come.  I only have apples and squash to do yet this year.  I have plans to do at least 4 dozen quarts of applesauce since I’ll have another mouth scarffing it down here pretty soon.  I want to make some apple cider jelly and lots of pumpkin butter.  Then, I’ll be freezing pumpkin and butternut purees.  I’m thinking that I’ll try to make one of Farmer’s Daughter’s pies for Thanksgiving this year!
Just in case you’re interested, here’s the Canning Tally so far this year:
  • 30 pts. medium salsa
  • 6 pts hot salsa
  • 5 1/2 pts spicy ketchup
  • 6 qts tomato puree
  • 18 qts tomato sauce
  • 20 pts diced tomatoes
  • 20 qts diced tomatoes
  • 1 qt freezer jar of roasted tomatoes (recipe below)
  • 16 pts dill pickles
  • 8 qts dill pickles
  • 12 pts strawberry jam
  • 22 1/2 pts blackberry jam
  • 18 pts pickled peppers
  • 20 pts corn kernels
  • 15 pts. sliced peaches
Yesterday as I was elbow deep in tomatoes and floundering for motivation to finish, I decided I couldn’t stand to dice or puree one. more. tomato.  I had flagged recipe for oven roasted tomatoes in my Pinterest account and decided that I was for sure going to do it.  Even if it only saved me from doing 2 dozen or so tomatoes.  I woke up this morning to the amazing smell of garlic and tomatoes and was smug that I’d been productive, even in my sleep.  
Oven Roasted Tomatoes:
  • Roma tomatoes
  • garlic
  • herbs
  • olive oil
  • salt
  • pepper

Wash the tomatoes, cut out the stem and slice lengthwise.  In a large bowl, mix together olive oil, garlic, salt, pepper and the herbs of your choice (I used herbes de Provence).  Toss the tomatoes in the mixture and then place them, skin side down on a baking sheet covered in foil.  Then, place the tomatoes in a 200 degree oven at night before you go to bed.  The next morning, take them out of the oven and allow them to cool before putting them in a freezer safe container.  Tomatoes done this way can take the place of sun-dried tomatoes in most dishes.  I did 2 full baking sheets of tomatoes and will admit that I’m wondering if I should do more.  All I can think of are the possibilities!

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