fall harvest - roasted golden sun tomato's

It's the end of garden season in Oregon.  Yesterday, I picked the last of the tomato's and started pulling out the dying plants.  There is really no way that my family can eat all those tomato's before they start to go bad.  So I decided that I had better get a roastin'!

I had more green tomato's than goldens.  So what do I do with with those green goldens?

I dumped into a brown paper bag.  I use a Trader Joes bag, but any bag will do.  Roll the top to close and clamp.  In about 5 days or so, there will be enough ripened goldens to roast or eat!

I lined a baking sheet with foil to save on clean up and began to toss the goldens on.  You need about 2 pounds of tomato's to fill a rimmed baking sheet with a single layer.  Toss with a drizzle of good olive oil and house seasoning.  Mine is sea salt, garlic powder and crushed red peppers.

Slide your pan of little beauty's into a 400 degree preheated oven.  It will take about an hour to roast, give or take.  I like ours a bit on the charred side so the tomato's stay in the oven until they do char.  After a half hour of roasting you will notice a sweet, delicious aroma and see that the tomato's are collapsing.  mmmm.  So good.  At this point you can give a little toss just so they don't stick.

Here is my finished product.  What will I do with this sweet, slightly charred goodness?  Oh the things I can do!  This can be added to a quinoa salad, steamy stews and soups or sauces for pasta.  Delicious!  This batch I will freeze to add to a fall dish later in the season.

Jill