Roasted Tomatoes and Peppers


This time of year we often have an abundance of beautiful tomatoes, sometimes more than we can fit into a week of tomato sandwiches and salads.  When we get close to the end of the week, my favorite way to preserve whatever is left is to roast in the oven and freeze.  Canning a large batch of tomatoes is a great way to preserve extras, but these roasted beauties have concentrated flavor that will turn any quick meal into something special.  Bruising and fungus can make them unusable for canning, but cutting away the bad spots and roasting is a great way to get the most out of your share.  The result is a delicious base for soups, sauces, meat dishes or a quick addition to any meal.

For lunch today we had pasta tossed with pesto, grated zucchini, carrots, spinach and roasted tomatoes.  It was fabulous and quick to make.  I highly recommend freezing extras in small portions so you can have them available for meals all year long.

Ingredients: 8-10 tomatoes or peppers Canola oil Sea salt Black pepper

Method: Wash and trim any blemishes from the peppers and tomatoes.  Make sure to smell as you are cutting away the blemishes to make sure you have cut deep enough. (You will want to remove any undesired flavors on the part you are keeping.)

Place the peppers and tomatoes in ovenproof dishes. You can keep them separate or mix them all together.  Drizzle with canola oil, and sprinkle sea salt generously over the tops.  Finish with freshly ground black pepper and place in the top or middle of the oven, set at 350-375 degrees.  Doneness is a matter of preference, but I like to leave mine until the moisture released by the tomatoes has reduced by about 2/3rd and the tips are brown. The longer they cook, the more concentrated the flavors will be.  Let cool completely before freezing.