So many Tomatoes!

This year was the first year I have actually been part of our garden. John has always been the green thumb and sometimes the garden does well, but for the most art it STARTS out well and ends up in the same mess by the end of the season. So much produce and little time creates a lot of stress when the counters, the fridge, and the sink are full of things that need to be taken care of ASAP.

This year I had a plan. I would can the tomatoes as ready to use sauce or soup. AAHH-MAZING! Not only does our house smell like an Italian Bistro, the taste of roasted garden fresh tomatoes will be something we enjoy until next year’s garden.

Here is my recipe. It is super basic and can be adjusted to your taste.

So many Tomatoes!

August 15, 2024

by Marci

Cuisine homecooking

Category Recipes

Ingredients

• 12-14 Garden fresh tomatoes – I usually can put 12 -15 on each backing sheet and roast two sheets at a time. YES- that is a lot of tomatoes!
• 1 onion
• 4 cloves of garlic
• salt and pepper to taste
• olive oil to drizzle
• chicken or vegetable broth
• OPTIONAL- Pesto sauce of basil

Instructions

1. Preheat oven to 375.
2. Cut and take stem out of washed tomatoes in half and place upside down on baking sheet.
3. Cut onion in fourths and add to pan.
4. Peel cloves of garlic and add to pan.
5. Drizzle with olive oil and sprinkle with salt and pepper to taste.
6. Bake 45 minutes to an hour until cooked and the house smells like a small Italian bistro.
7. Let cool.
8. Place mixture in food processor and blend until smooth.
9. Add in chicken or vegetable broth to thin.
10. OPTIONAL- add a hearty spoonful of pesto or basil and puree.
11. Top with drizzle of cream or half & half, and croutons. Serve hot.

Tags

basil,

canning,

dinner,

easy,

fresh,

garden,

soup,

summer,

tomato

https://marciseither.com/recipes/so-many-tomatoes/