So we've got a new technique for dealing with the August bounty.
Roasted 'maters! I know, so original and innovative! Really, though, it's worth trying.
It's easy and delicious. First, choose tomatoes.
The ones above aren't really appropriate because they're not fully ripened (we take 'em off the vine a little early because the critters'll get to them otherwise).
Side note: Anybody know which variety that hot pink one is? It's not the same color as the Brandywine at its ripest but it's unlike any other tomato I've picked. Guess it could just be color variation.
But these? They look awesome. If you're a purist, pick paste tomatoes like Amish Paste or Roma. They're fleshier. However, we follow no such rules at The Kiefer Cottage. Nope, we're equal opportunity tomato roasters, so even the big mamba jambas are included in this recipe.
Slice the tomatoes. Don't make 'em too thin or else they shall burn (you'll evidence a couple photos down). Ryan made this batch, and that explains a lot about the outcome (Love you husband! You're a good apprentice!!).
Put them on a baking sheet (with sides, not a cookie sheet) you've put plenty of olive oil on. When you get the ends, put them skin side down, not the other way 'round like in this photo. Brush olive oil and sprinkle salt and pepper on the tomatoes.
Bake 45-60 minutes at 400 degrees F. Turn the pan halfway through. Check for burning. The thin slices may not survive.
At this point, I should have a beautifully staged photo taken on the lime green freezer. However, my husband proceeded to eat both pans of tomatoes in a matter of minutes. All of them. I got one bite. So you'll just have to use your imagination.
Personally, I was planning on putting them on sandwiches or making salads with them. Instead, I shall cry that he didn't leave any for me.
Don't forget our post on making tomato sauce the lazy man's way!