Post by: BonitaApplebum on September 20, 2016, 07:43:19 PM
(http://uploads.tapatalk-cdn.com/20160920/ea6dd0600b980eea233c2d5f8fa282ee.jpg)
I roasted all the little ones (Sun Gold, Pink/Purple/Sunrise Bumblebee, Blush, Black Cherry) at 425 for about 45 minutes. I just threw them in the roasting pan with garlic, sea salt, and olive oil, and stirred them every 15 minutes. They get all caramelized. Then I spooned everything into a wide-mouthed quart jar, and hit it with the stick blender. Easiest roasted tomato sauce ever.
[I'm supposed to have a pic here but I forgot to take one.]
The medium-sized red ones (Fourth of July, Moskovitch), I sliced halfway and placed in the roasting pan. Again I drizzled olive oil, plus sea salt, fresh ground pepper, and some fresh thyme.
(http://uploads.tapatalk-cdn.com/20160920/0361c8b8cd0856c24b8ed647994f5739.jpg)
I roasted this batch on low heat (275) for three hours.
(http://uploads.tapatalk-cdn.com/20160920/fa8143e695df157bab797f4a41fc821a.jpg)
When they were cool, I packed them in jars and topped off with olive oil.
(http://uploads.tapatalk-cdn.com/20160920/53b20db8fdfae228e47f2d8489bf2f63.jpg)
I still have a bunch left for just eating.
(http://uploads.tapatalk-cdn.com/20160920/7721e77c2c489e32e7e27fc7b36d4c5d.jpg)
I made a BLT with one of the German Johnsons.
(http://uploads.tapatalk-cdn.com/20160920/ab9dd9824d08534656688d56d26095ba.jpg)
I still have a shitton of tomatoes, more tomorrow.
Post by: Ice Cream on September 20, 2016, 08:11:46 PM
Post by: RioG on September 20, 2016, 08:37:05 PM
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Post by: merigayle on September 20, 2016, 08:38:47 PM
Post by: BonitaApplebum on September 20, 2016, 09:04:20 PM
how long will they last in the jars?
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The book said 3 months. I am supposed to keep them in the fridge. I may try some hot bath canning with some other produce soon, that keeps a lot longer (and doesn't have to go in the fridge)... everything else I freeze.
Post by: BonitaApplebum on September 20, 2016, 09:06:16 PM
Aforementioned book. Just got it. I'll post another recipe/technique I tried today for peppers, too.
Post by: Dagstag v 2.0 on September 20, 2016, 11:36:31 PM
Were all these tomatoes from your garden?
Post by: BonitaApplebum on September 21, 2016, 07:05:19 AM
Post by: wherestheportojohn on September 21, 2016, 08:12:22 AM
Yum!
We grew German Johnsons last season. Loved them.
Sis wanted to try a couple new varieties (not sure what they were) this year.
But, as I mentioned in the other forum, our romas and slicers just did NOT do well. :(
I've not roasted any of our Sun Golds. Too busy eating them and sharing with Troll2, sis, mom, and friends. :)
Post by: Dagstag v 2.0 on September 21, 2016, 08:58:01 AM
Post by: BonitaApplebum on September 21, 2016, 09:00:02 AM
Yum!
Yum!
We grew German Johnsons last season. Loved them.
Sis wanted to try a couple new varieties (not sure what they were) this year.
But, as I mentioned in the other forum, our romas and slicers just did NOT do well. :(
I've not roasted any of our Sun Golds. Too busy eating them and sharing with Troll2, sis, mom, and friends. :)
The Sun Golds are my absolute favorite!!! They are really prolific, so I do roast them when I have more than we can reasonably handle. The caramelized sweetness is soooooo good.
The German Johnsons are good but NOT very prolific.
I think my favorite slicers are Black Krim. They are to die for.
Post by: diablita on September 21, 2016, 10:20:50 AM
Post by: BonitaApplebum on September 21, 2016, 10:57:22 AM
OMG yum!!! And that sandwich looks TDF. Tomato sandwiches (thick, fresh tomato slices with mayo on toast) are a big deal here in the South in tomato season.
I could eat tomatoes on toast with mayo every day!!! I am trying super hard to avoid processed carbs right now, so that bread was a splurge. I might have to do it again, though -- these tomatoes are at peak and I wouldn't want to have any regrets. :)
Post by: diablita on September 21, 2016, 11:15:03 AM
You could also make some socca. This recipe is DELICIOUS and would go well with tomatoes. I think it may have come from meri but I'm not 100% sure:
http://www.kalynskitchen.com/2009/07/recipe-for-socca-garbanzo-or-chickpea.html (http://www.kalynskitchen.com/2009/07/recipe-for-socca-garbanzo-or-chickpea.html)
Post by: wherestheportojohn on September 21, 2016, 09:00:57 PM