Roasted Tomato #recipe @LucyBurdette

LUCY BURDETTE: you may be scratching your head and saying why, why Lucy, do we need to roast tomatoes? We have been waiting all year for fresh tomatoes and we want to eat them exactly as they are. My answer? If you have a garden, or a neighbor who has a garden, or you haunt the local farmers market, you may find yourself with a tumult of tomatoes--way more then you can possibly eat before they start to go bad. And at that moment, you will thank me for this recipe! (Which is really more of a suggestion or a reminder than it is an actual recipe.) Once the tomatoes are roasted, you can freeze them in batches for soups and sauces, where they add a rich deliciousness to the flavor...

Ingredients

A tumult of tomatoes
Olive oil
Salt or garlic as you wish

Cut the tomatoes in halves or quarters, depending on their size. Toss them with olive oil and a sprinkle of salt or fresh garlic, as you wish. On a large sheet pan, prepared with oiled parchment paper, lay the tomatoes out.

Roast at 350 until collapsed and beginning to brown. This could take 2 plus hours, depending on the size of the tomatoes. You could add herbs such as thyme or basil, but I would do that later in the cooking process so they don't burn.

That's it! Stir into pasta, or add into soup instead of canned tomatoes, or serve on their own as a delicious side...

Now, did you post an entry to our 7th anniversary contest? It's so easy and the prizes are amazing. Here's the dope...

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on Facebook, Twitter, and Pinterest--Instagram too...