I thought I would dovetail Susie's post about tomatoes and salsa with one of my own. We didn't grow tomatoes this year due to some early summer craziness we had going on, but my mother-in-law brought me a bushel of tomatoes yesterday! I shared some with my sister, and am using the rest right now. Although some might think I use them to make my own pasta sauce due to my Italian roots, I actually don't because I prefer canned tomatoes, sauce, and paste for that. If you ever have money in the budget for the ones from San Marzano, I urge you to give them a try because the are that good!
Onto my tomato task-roasting! I prefer to roast my tomatoes. It makes taking the skin off very easy, and the roasting brings out great flavor in the tomatoes. After washing them, I halve them, and place them on a cookie sheet. Then, I drizzle them with olive oil, and add dried oregano, garlic, salt and pepper. I roast them in a 300 degree oven for about 30 minutes. After they cool, I slide the skin off. Then I bag them up and freeze them for use over the winter. I throw them into stew and soups for some great added flavor! I love the opportunity to add this taste of summer into my cooking during the winter!