In The USA, tis The Season for Tomatoes

I have been covered up in tomatoes and so busy roasting, freezing and canning.

My favorite way to utilize tomatoes is to first roast them.

I just wash and cut them into equal sizes. Top them with onion and spray it all down with an olive oil spray. Then salt well and sprinkle some dried oregano and basil on them. I roast them in a 350 degree oven about 1 1/2 – 2 hours depending on how many are in the pan. I stir a couple of times during the roasting.

The aroma in the house makes your mouth water.

I then freeze them for use later in sauces, soups or stews. Or I refrigerate to use in recipes.

The above photo is a mac and cheese layered with roasted tomatoes and then topped with tomato slices. The roasted tomato just jazz it up a bit. Topped with fresh chopped basil or oregano, ( I used oregano in the above) it is almost a meal in itself.

In the below photo I just topped some of those english muffins I blogged about a few posts back. I melted Mozzerella cheese on top and garnished with fresh basil and parmesan.

Gosh, there are a slew of ways to use roasted tomatoes. They just seem to make any recipe calling for tomato just a little special.