Lancaster County PA is dotted with roadside stands and the one just around the corner from Swiss Woods has plum tomatoes galore. Right now they are running $8 a half bushel and in my younger days I would can up to 80 quarts (!!!) of tomato sauce, diced tomatoes and crushed tomatoes to use all year long for spaghetti, soup, and stewed tomatoes (a must to go with mac and cheese). Today, I like the roasted option and I either freeze the end product in ziplocks or keep a quart in the fridge with a bit of olive oil to use day by day in omelets, soup, and sauces. So very easy and so incredibly good!
Roasted TomatoesRecipe courtesy of Debrah Mosimann of Swiss Woods
- Tomatoes, preferably plum as they will have less water
- Olive oil
- Sea Salt
- garlic cloves (optional)
Preheat the oven to 400F
Wash and quarter all of the tomatoes and spread out in one layer on a baking sheet. Sprinkle with a bit of salt and drizzle with olive oil.
Roast for 20-25 minutes or until some of the edges start to brown (caramelize). Remove from the oven and allow to cool.
Store in the refrigerator for up to a week or freeze in containers for later use.