And So it Begins
We’ve been eating tomatoes everyday for weeks, but now the plants are starting to produce quantities large enough for preserving. Let the roasting begin!
Normally our tomato sauce is a roasted mélange of whatever tomato variety needs picking at the time. But this year I have two new tomatoes to try for preserving, Astiana (seed from tomatoes purchased by a friend from Ayers Creek Farm) and Amish Paste – Kapuler from Carol Deppe’s Fertile Valley Seeds. Both are doing great as a plant, but a new cooking tomato means I have to subject it to my kitchen trials to see if the variety makes the taste test.
Frugal gardeners, this roasting is a good way to use up those little annoying smallish onions, blooming basil, and tiny garlic cloves (or scapes) that don’t make your heart sing. Slice the tomatoes, add whatever needs using up, glug in some olive oil and balsamic vinegar, turn on the oven to your desired temperature and be prepared for the best scent of August ever. High temperatures (400°) roast a little faster, but slow and low is okay too. I’m heading back to the garden to weed, so we’re taking it slow today on the tomato roasting.