You say tomato, I say ewww.

I have never shied away from loudly proclaiming that even though I’m a Southern lady, I hate tomatoes. It’s is purely a texture issue. For over 30 years, I have had to answer the same questions and defend myself to the same relatives over and over. I do not like tomatoes. However, I married a man who thinks growing tomatoes is a religion. In Texas, they believe the higher your hair, the closer you are to God. They can jack their hair up to Jesus, but it won’t get them any closer to the pearly gates than a home grown tomato sandwich.

Yeah, I guess I’m a prodigal daughter. The only way I like tomatoes is by roasting the smallest, least-slimy cherry tomatoes.

 

See what I did? I changed the texture. Roast them things and no gushy slime or whatever that stuff is that makes your hamburger look like an autopsy.

This year, I have my own over-loaded cherry tomato plants and I have a LOT to put up.

I’m doing the same process this year by roasting and freezing them. This worked out GREAT last year.

I had summer fresh tomatoes in January. I ate these on salads, in pasta, on sandwiches, etc. 

 

I did change the time and cooking temperature and it worked out just as good. The heat has been HORRIBLE this year so I couldn’t run an oven for 2 hours.

Preserving roasted tomatoes

Materials prepared: 4-6 half pint jars, cleaned and lids sterilized.

1. Preheat oven to 450*

2. Wash and slice about 6 cups of cherry tomatoes. Amounts are not exact due to size of tomatoes and size of pan.

3. Place tomatoes on the pan (throw them on, don’t arrange yet).

4. Drizzle with 1/4 cup of olive oil. Sprinkle 1 Tablespoon dried basil. Mix to combine and coat all tomato halves with oil and season.

5. Arrange on pan, cut side up. Sprinkle salt, if desired.

6. Roast 30 minutes at 450*.

7. Remove from oven, let cool completely. Store in jars or freezer bags in the right portions for your family. Freeze!

8. One 11×13 sheet filled 4 half pint jars, packed.