As piles of ripe tomatoes accumulate in our kitchen, we are plotting out our tomato preservation strategies. We are also making sure we include some tomatoes in every meal! When we were housebound on Sunday during the storm, we cooked up three simple and delicious tomato-centric dishes.
Tomato Cheddar Omelets for breakfast.
BLTs for lunch, made with one of our favorite giant heirloom tomatoes, Prudens Purple . . .
and finally Slow-Roasted Cherry Tomatoes and Mozzarella over Pasta for dinner.
How to Slow-Roast Tomatoes: Cut up any combination of tomatoes into chunks and place them in a single layer in a glass baking dish. Mix in a little olive oil and salt, a handful of basil leaves and a few whole cloves of garlic. Roast them at 200 degrees for 4 to 6 hours (sometimes more). Once they’ve cooked down, we pack ours into glass jars and put them in the freezer for winter. It’s amazing how much flavor is contained in just a few spoonfuls!