Thursday, November 6, 2014

Roasted Tomatoes

What a crazy year. I am STILL harvesting November.  In Boise. They aren't as tasty as the fresh fruit of summer, but when roasted, they're a dream. Loosely chop tomatoes, even greenish ones, and place on a baking sheet. Drizzle with olive oil, minced garlic, salt, balsamic vinegar and plenty of basil. The dried basil is from my garden this year. Bake at 300 degrees for several hours, until juicy and browned. Puree and use as a sauce, a cream sauce base, or freeze to use later.