Our garden peaked a month ago down here in La. I work full time during the week so I put the extra tomatoes in gallon ziplocs & froze them until I could process them later.
Today I took out a dozen tomatoes & thawed them, plus some late fresh ones we are still getting off the vine.
Lined a roasting pan with tin foil, laid the tomatoes out on it, added a bell pepper, two large carrots & 3 toes of garlic. Scattered a handful of basil leaves over the top, some salt & pepper & drizzled olive oil over all of it. Oiled & wrapped one large baking potato in foil & baked it at the same time.
Roasted all at 450 for 1 hr, then cooled down. The skins slipped right off of the tomatoes & bell pepper w/no problem.
Brought 1/2 quart of chicken broth & 1 can of tomato paste to a boil, then added the peeled & diced potato & simmered for 20 minutes.
Squeezed the roasted garlic out of the husks & added that.
Took the roasted carrots & bell pepper & tomatoes & pulsed them in a blender & added those in.
Added some worchestershire sauce, hot sauce, some cajun seasoning, a teaspoon of balsamic vinegar & a teaspoon of sugar, & some celery seed, brought back to a boil & back to another simmer for 20 minutes more.
We had some for lunch, brought some over to my folks' & froze the rest for later. Campbell's never made a tomato soup that tasted this good!
You can also use this as a base for a pasta sauce -- add a pinch of thyme & oregano to the roasted veggies.
I froze my extra tomatoes last year, on the advice of my MIL in Wisconsin, & they held their flavor very well for use later on. Even the cherry tomatoes.
I also froze whole Kadota figs off of our fig tree. I'll make those into jam for Christmas presents.
Just wanted to pass on the tip--if you dont' have time now, throw it into a ziploc bag & freeze it for later!
Today I took out a dozen tomatoes & thawed them, plus some late fresh ones we are still getting off the vine.
Lined a roasting pan with tin foil, laid the tomatoes out on it, added a bell pepper, two large carrots & 3 toes of garlic. Scattered a handful of basil leaves over the top, some salt & pepper & drizzled olive oil over all of it. Oiled & wrapped one large baking potato in foil & baked it at the same time.
Roasted all at 450 for 1 hr, then cooled down. The skins slipped right off of the tomatoes & bell pepper w/no problem.
Brought 1/2 quart of chicken broth & 1 can of tomato paste to a boil, then added the peeled & diced potato & simmered for 20 minutes.
Squeezed the roasted garlic out of the husks & added that.
Took the roasted carrots & bell pepper & tomatoes & pulsed them in a blender & added those in.
Added some worchestershire sauce, hot sauce, some cajun seasoning, a teaspoon of balsamic vinegar & a teaspoon of sugar, & some celery seed, brought back to a boil & back to another simmer for 20 minutes more.
We had some for lunch, brought some over to my folks' & froze the rest for later. Campbell's never made a tomato soup that tasted this good!
You can also use this as a base for a pasta sauce -- add a pinch of thyme & oregano to the roasted veggies.
I froze my extra tomatoes last year, on the advice of my MIL in Wisconsin, & they held their flavor very well for use later on. Even the cherry tomatoes.
I also froze whole Kadota figs off of our fig tree. I'll make those into jam for Christmas presents.
Just wanted to pass on the tip--if you dont' have time now, throw it into a ziploc bag & freeze it for later!
