Ahhh! Tomatoes.

If you live in New England where the growing season is so short you can relate to the sheer giddiness of harvesting your first tomato! Shortly after that though

you have a pressing responsibility to preserve all of your gardens bounty.
Note: Dropping of zucchini on your neighbors porch under the cover of darkness doesn't count!

As a kid I spent too many late summer days participating in a tomato assembly line canning tomatoes. I get a little psycho recalling the itchy tomato juice running down my elbows from peeling hot tomatoes.
My method of preserving tomatoes is easier and much more satisfying than slaving over a hot stove and sink.

This method of roasting tomatoes is easy and quite adaptable to use what you have available.

Roasted Tomatoes 

 2 cups of cherry tomatoes.
1/4C. good olive oil plus more to cover tomatoes.
1/2 tsp. sea salt.


1. Wash and pat dry tomatoes.
2. Arrange them in a single layer in a glass baking dish.
3. Drizzle with olive oil.
4. Sprinkle with sea salt.
5. Bake in a 400 degree oven for 30 minutes or until tender and caramelizing.
6. Spoon tomatoes into a wide mouth canning jar that will just fit your tomatoes. Leave about 1" of head-space. You don't want a lot of extra room left in the jar. 
7. Cover your tomatoes with olive oil and cap with a plastic canning jar lid.

 

 

Note: These tomatoes are great added to salads, sandwiches or as a garnish to soups. I haven't tried larger tomatoes yet but suggest halving them, then slicing them 1/2" thick so they hold their shape when roasting. You could also add a sprig of fresh thyme or rosemary to your jars.