What I did with all those tomatoes

[BonitaApplebum]

Picked a bunch of tomatoes today. They were mega ripe, I wanted to do something with them right away.



I roasted all the little ones (Sun Gold, Pink/Purple/Sunrise Bumblebee, Blush, Black Cherry) at 425 for about 45 minutes. I just threw them in the roasting pan with garlic, sea salt, and olive oil, and stirred them every 15 minutes. They get all caramelized. Then I spooned everything into a wide-mouthed quart jar, and hit it with the stick blender. Easiest roasted tomato sauce ever.

[I'm supposed to have a pic here but I forgot to take one.]

The medium-sized red ones (Fourth of July, Moskovitch), I sliced halfway and placed in the roasting pan. Again I drizzled olive oil, plus sea salt, fresh ground pepper, and some fresh thyme.



I roasted this batch on low heat (275) for three hours.



When they were cool, I packed them in jars and topped off with olive oil.



I still have a bunch left for just eating.



I made a BLT with one of the German Johnsons.



I still have a shitton of tomatoes, more tomorrow.

[Ice Cream]

It all looks delicious.

[RioG]

how long will they last in the jars?

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[merigayle]

nice!

[BonitaApplebum]

how long will they last in the jars?

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The book said 3 months. I am supposed to keep them in the fridge. I may try some hot bath canning with some other produce soon, that keeps a lot longer (and doesn't have to go in the fridge)... everything else I freeze.

[BonitaApplebum]

Aforementioned book. Just got it. I'll post another recipe/technique I tried today for peppers, too.

[Dagstag v 2.0]

Oh man, that BLT! Were all these tomatoes from your garden?

[BonitaApplebum]

Yep!

[wherestheportojohn]

Yum!
Yum!

We grew German Johnsons last season. Loved them.
Sis wanted to try a couple new varieties (not sure what they were) this year.
But, as I mentioned in the other forum, our romas and slicers just did NOT do well.

I've not roasted any of our Sun Golds. Too busy eating them and sharing with Troll2, sis, mom, and friends.

[Dagstag v 2.0]

I've got a couple of tomato plants, but it's been so hot here that the blossoms have just dropped off But, it is cooling down now, and I have a grand total of two little tomatoes growing at the moment. I'm envious of your northeastern climate!

[BonitaApplebum]

Yum!
Yum!

We grew German Johnsons last season. Loved them.
Sis wanted to try a couple new varieties (not sure what they were) this year.
But, as I mentioned in the other forum, our romas and slicers just did NOT do well.

I've not roasted any of our Sun Golds. Too busy eating them and sharing with Troll2, sis, mom, and friends.

The Sun Golds are my absolute favorite!!! They are really prolific, so I do roast them when I have more than we can reasonably handle. The caramelized sweetness is soooooo good.

The German Johnsons are good but NOT very prolific.

I think my favorite slicers are Black Krim. They are to die for.

[diablita]

OMG yum!!!   And that sandwich looks TDF.  Tomato sandwiches (thick, fresh tomato slices with mayo on toast) are a big deal here in the South in tomato season. 

[BonitaApplebum]

OMG yum!!!   And that sandwich looks TDF.  Tomato sandwiches (thick, fresh tomato slices with mayo on toast) are a big deal here in the South in tomato season.

I could eat tomatoes on toast with mayo every day!!! I am trying super hard to avoid processed carbs right now, so that bread was a splurge. I might have to do it again, though -- these tomatoes are at peak and I wouldn't want to have any regrets.

[diablita]

Totally.  And I agree -- I almost never splurge on bread but this would be worth it.

You could also make some socca.  This recipe is DELICIOUS and would go well with tomatoes.  I think it may have come from meri but I'm not 100% sure:

http://www.kalynskitchen.com/2009/07/recipe-for-socca-garbanzo-or-chickpea.html

[wherestheportojohn]

Mmmmmmm....