It sure has been a hot summer here in Kentucky. Earlier today I went out for my run and wished I had gotten up at 4:00 a.m. instead of 5:30. While passing a group of walkers I commented that it was like running in a bowl of soup.... and not chilled gazpacho! A mile down the road I thought to myself that it could be worse and to make the best of the hot weather. "My gosh," I thought. "Look what Mother Nature is giving us in our gardens. Tomatoes are in full season due to the hot dry weather." (Check out those beauties from the garden and the farmers market, all ready to be roasted--if they don't get eaten before then!)
The moral of the story is that when life hands you a bushel of tomatoes, make something with them. Give Chef Meg's Oven Roasted Tomatoes recipe a try to extend the season of your harvest. Roasting tomatoes intensifies the flavor of the tomato, and it's an easy way to store them for winter.
Oven-roasted tomatoes are a great basic to always have on hand! Instead of spending money on expensive, oil-packed sun-dried tomatoes, make your own.
Make large batches when tomatoes are in season, then freeze them for use during winter. Serve them in a sauce over whole wheat pasta, on a sandwich or in a green salad.
So what can you do with those roasted tomatoes? Use them anyplace you would use sun-dried tomatoes or…
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