The freezer is starting to fill with roasted tomatoes. It's a couple of trays each day. It's maybe not the most energy-efficient way to preserve tomatoes, but they're tasty. We came through this year with only two small bags remaining from last year's harvest, before the onslaught of this years.
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| Today's harvest (yikes!) |
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| Check out the really big tomatoes- they're Brandywine |
The yellow pineapple tomatoes are incredibly prolific, as are the cherries and plum tomatoes. The two giant Brandywine tomatoes I harvested today are probably the only ones that the vine will produce. Impressive, but not productive.
Lisa,
ReplyDeleteOur kitchen looked like that last year, no such luck this year. Great harvesting, better make some salsa or sauce too. I can taste them now, going in the kitchen to get a handful of sungolds.
We had tomato pie for dinner tonight. So good!! How do you roast your 'maters for freezing?
ReplyDeleteRandy, I'm sorry that you haven't had such good success this year with tomatoes! I'm worrying about being away for a couple of days in terms of harvesting.
ReplyDeleteAnd Janet, what I'm doing currently is more rapid slow-roasting (at 325°F). Just enough to remove the skins easily and then I just put them in vacuum bags for freezing. An alternative is 200-250 for 8-10 hours but our oven in the mountains is NOISY doing that, so that's not happening.
Tomato pie sounds delicious.
A poor year for tomatoes over the pond...
ReplyDeleteRob,
DeleteSorry that you've had a cool and wet summer (so crummy for tomatoes). We've had a reasonably normal and moderate summer for the mountains of Western North Carolina, but happily, it's resulted in lots of tomatoes, beans, peppers, and squash.
I'll have an ice-chest full of frozen roasted tomatoes as we head down the hill tomorrow to start fall semester.