There are no more homegrown tomatoes in my freezer. A moment of silence please. Thank you.
I have been making this weird gruel to pack in my lunches- brown rice and lentils cooked in homemade chicken stock, with cherry tomatoes added after cooking. So yummy, and pretty good for me, but no one at home will try it. Maybe if I stop calling it “this weird gruel?” Who knows.
Last week when I saw that I had used up the last of my tomatoes, I bought some canned stewed tomatoes and added it to the weird gruel. Ack. Bleah. Disappointing. I still ate it, but I didn’t love it.
This just isn’t a good time of year for tomatoes, as I probably don’t need to tell you. I probably could and should be eating some kind of winter vegetable instead, like squash or rutabaga or something. Sigh. Next summer, I’ll make sure I don’t run out of tomatoes in February…
I found some “hothouse tomatoes” from Mexico for 88 cents a pound, and figured I would roast them. Roasting vegetables concentrates the flavor by evaporating the water and caramelizing the sugar. These were monsters- a little under a pound each, and pale. I sliced them into wedges, put them on a sheet pan and drizzled them with olive oil and basalmic vinegar, then a sprinkle of pepper and salt.
I roasted them at 225 for about 2 hours. Then I forgot to take a picture.
This is another one of those non-recipe recipes- it is more about technique than ingredients. You can roast pretty much anything this way- peppers, squash, probably even rutabagas.