From the Garden to the Kitchen
Two-Way Roasted Whole Plum Tomatoes
Preheat oven to 450. Toss tomatoes with a bit of olive oil and season with salt and pepper. Lay in single layer on rimmed baking sheets. If you have some fresh thyme, basil and oregano, tuck several sprigs in between the tomatoes. Bake until they burst, about 45-60 minutes, rotating pans halfway through. Let cool, and then coarsely chop. Use them right away or freeze. You can freeze them up to 6 months.
Tips from Rita’s kitchen: Any tomatoes roast well but plum do the best since they have a high percentage of pulp vs. juice.
Rita Heikenfeld, CCP / Herbalist www.abouteating.com
OBKB. That’s it for this week. Remember – no emailed newsletter next week. Now do yourself a favor. Go out and make it the best next couple weeks of your life. See ya, RW the Yardboy. (Join us Saturdays 6-9am ‘In the Garden’ on 55KRC (XM158), and from 10-12pm on 610WTVN (Columbus).