A Birthday and What to Do with an Abundance of Tomatoes
Today is our youngest daughter's birthday. Last year at this time she and her husband were heading off to Europe. Now she's set aside travel for study and they have moved across the Strait of Georgia, much closer than Europe. I love this photo, taken on our family camping trip at the end of August. Happy Birthday, darling girl, we love you tons. You bring much joy into our lives.
On another note, the tomato harvest continues. I discovered an easy way to freeze them for sauces and soups. I fill a rimmed baking sheet with halved tomatoes, removing only the cores. Chop one or two onions, scatter them over the tomatoes. Strew a little fresh or dried oregano on top. Drizzle with olive oil, just a little on each tomato. Salt and pepper to taste. Then roast at 400 degrees for at least a couple of hours. The tomatoes will give up their juices and if you check them after an hour, you'll see them swimming. Continue baking until most of the juice has evaporated. This is not an exact science. The smell will be wonderful.
Here are the tomatoes after 2 hours - they could go a bit longer for more caramelizing. But I needed to get dinner finished with, so out they came.
I divide them up into 1-1/2 cup amounts (more or less) and freeze them. I like to freeze them in glass rather than plastic. I try to avoid plastic when possible, and this way, they can be defrosted in the microwave, if needed. Thawed, they are the base for soup (just simmer in stock and puree, add a little cream and season), and sauces.
Tell me, what tricks do you have for storing up an abundance of tomatoes?