The cherry tomatoes are coming on in a big way this week.
I’m just about ready to go into full time sauce making and canning of early girls, the romas, and the beefsteaks.
But in the meantime i need to do something with these little beauties that helps me preserve them for the winter (because it is coming :D)
Simple procedure:
1. Wash and cut each tomato in half.
2. Spice. (I used oregano, basil, natures seasoning, and kosher salt).
3. Put in a foil lined pie tin and drizzle with olive oil.
4. Bake at 350F for 20 minutes, reduce temperature to 250 and bake for another 35-45 minutes.
5. Remove from oven,and eat as soon as they are able to be touched. I recommend some crackers and some Havarti cheese.
6. If preserving: let cool, and then freeze in a single layer. Then pull them and place them in a plastic bag. The sources I’ve found say that they’re good for up to 6 months in the deep freeze.
Also, 300th post! Woo!
