I have trays and boxes of green tomatoes that are quickly turning red and yellow indoors.
Since some ripen more quickly than others, I wanted an easy way to use up small batches. I decided to make oven roasted tomatoes and can them for sauces, hot dishes and soups.
I started by washing the tomatoes and cutting out any bad spots. Then I cut them in quarters and put them on oil drizzled baking pans.
I sprinkled them with seasonings. You can use any italian herb or garlic blend. Then I put them in a 400 degree oven for 2 hours.
The house smelled delicious while they baked, and when they were ready, they looked like this:
They were soft and juicy and oh so tasty! I packed them hot into pint jars and water bath canned them for 40 minutes.
They will be so good this winter!
I also made a quick vegetarian lasagne for supper tonight. I used our last zucchini, sliced thin, and a few ripe tomatoes, also sliced thin. They were layered with italian herbs and mozzarella cheese, then baked at 350 for one hour.
Delicious! A perfect side with oven roasted chicken.