One of the large collection centers in Madison County received a truckload of tomatoes and apples and has been urging folks to come get them. I was tempted but figured there would be others who needed them.
But yesterday my friend Kathy came to lunch and brought me, yep, tomatoes and apples. A friend of hers had received some and he shared with her, and she brought me some beautiful apples and ten boxes (quart size?) of perfect little Campari tomatoes. They are roughly the size of a ping pong ball and these were at their peak of ripeness. I put aside enough for a few salads and decided to roast the rest. I will put the roasted tomatoes in freezer containers for future use in all kinds of dishes. Roasted tomatoes add a wonderful depth of flavor and are great in pastas and pizzas and lots of other dishes.It's a quick and easy way to deal with small tomatoes. Cut them in half, arrange on a baking sheet covered with olive oil. Make sure both sides of the cut tomato are oiled then arrange cut side up and sprinkle with salt and seasoning of choice. In the past I've used Cajun seasoning but, not having any on hand, used garlic granules, Jane's Krazy salt, and some hot paprika.Roast at 300 for about 3 hours or till they are as done as you want. The aroma in the house is wonderful!
