Rich, sweet, savory roasted tomatoes – so scrumptious.

That is what I love about this time of year, the straggler tomatoes warm off the vine that go straight into the oven.

Roasting tomatoes is a cinch, and there are so many ways to cook with them. You can freeze, puree for tomato soup, make your own spaghetti sauce, and even salsa.

1. Wash tomatoes.
2. Cut in chunks and put in a baking pan.
3. Add 10-12 cloves of pressed or chopped garlic.
4. Drizzle with olive oil.
5. Add sea salt and white pepper.
6. Chop up fresh basil (lots is good).
7. Add sugar or Stevia for sweetness.

Bake at 450 for 45 minutes to an hour or longer. The longer you roast the tomatoes, the more the juices will evaporate. So if you want juicier tomatoes, cook for less time. If you roast a lot of tomatoes, they freeze well in Ziploc bags.

My favorite way to eat? On fresh baguette bread.

Mm-m-m-m. This is one reason why I hate summer to end!

Remember when we planted more butter crunch lettuce in our herb trough? It’s perfect right now for eating. This was our first year to plant lettuce so late. And being right outside our back door, it’s so convenient and easy to pick. (Here’s when we just planted it, and then a little bit of growth, and then now (above). You might want to think ahead to putting in a herb trough this next year. It was my fun Mother’s Day gift, and I’ve used it all summer long.)

Do you roast tomatoes, or how do you freeze them?

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