Wednesday, October 21, 2015
I am roasting my last batch of tomatoes for the 2015 garden season. I find this is the easiest way to deal with a large batch of tomatoes, also eggplant, peppers, onions, and garlic, which can be mixed in together. I put them in a 350° oven, with a little bit of salt and olive oil. I let them roast for 45 minutes to an hour, until the skins slip off easily. Then I take them out, cool them off, and remove all the skins. The tomatoes are now ready to use in sauce, and if you have mixed them with eggplant, peppers, onions, and garlic, you can purée them all into a wonderful roasted spaghetti sauce!