If your house looks anything like ours, there are boxes of newly harvested tomatoes arriving everyday! Every inch of countertop is covered. To remedy this we are roasting batches daily to preserve the bounty for colder months. This recipe was popular last year so I’m re-posting it to help you manage the abundance . . .
Roasted Tomatoes — Kassenhoff style
Preheat oven to 450°F
Sprinkle a pan with salt and pepper to taste.
Cover bottom with some sprigs of fresh thyme
(we have English thyme in the garden. Experiment with what you have or sprinkle dried thyme or oregano or…)
Cut tomatoes in half and place cut side down on top of herbs.
Drizzle liberally with olive oil.
Place in preheated oven for 25 minutes.
Lower heat to 325°F for another 25 minutes.
Turn off and let pan cool in the oven (overnight is good).
When cool, often the skins will just slip off.
We put the roasted tomatoes and the oil from the pan into a quart yogurt container and then freeze them. To use, run container under hot water until tomatoes slip out. Cut off what you want with a bread knife and return the rest to the freezer. Because of the high oil content, it won’t freeze totally solid.