garden tomatoes

last spring, i made a decision to plant determinate tomatoes to try some new types, and now i understand why most people plant indeterminate varieties.  all of my tomatoes are ripening at once and i seem to have an abundance right now of various shapes and sizes of tomatoes.  i am certainly not complaining, as this gift has given me the opportunity to try some new recipes.

one of my most favorite ways to prepare tomatoes it to simply roast them on a sheet pan.  i slice the tomatoes and season many ways.  sometimes, i use dried dill, and other times i use salt and pepper or a dried herb blend. 

next, i spray the tomatoes with a bit of olive oil and bake them in the oven on 350 for about 20-30 minutes.  check the tomatoes and continue to cook until the desired texture is achieved.  i prefer the tomatoes to have a slightly charred look for the maximum flavor.

now, these tomatoes can be used for pizza, pasta sauce, mixed with other ingredients for an appetizer, or in your favorite pressed sandwich.  i usually store these in the refrigerator in a glass bowl or jar and try to use them within a few days.  otherwise, they would need to be frozen.