Tomato plants in are in high-production mode and they are calling out to me from my garden: “HEY! We’re Ripe! Do something quick!”
Of course, I have made a few gallons of salsa to bring to work and pass out to friends, neighbors and co-workers. They don’t call me the Salsa Fairy for nothing!
But, still more red ripe tomatoes! What to do?
I decided to make a tomato-basil sauce that can be frozen and then thawed in the dead of winter to savor the days of eating fresh tomatoes right off the plants – brushing off the dirt first, of course!
This method is ingenious! You roast the tomatoes, and while they are still hot, you add in the garlic and basil, which cooks them just enough but still retains their freshness. Genius!
Now I will have a reason to smile in February!
Happy End-of-Summer Harvest, Everyone!
— posted by Donna