It that time of year when people in the northern states who planted tomatoes are getting ready to pick them. Now what are we going to do with all of them. You can only make so many salads.
Unless you are a canner, I had to look this up. I wasn’t to sure there are people called canners, you are going to have more tomatoes then you know what to do with. Oops, I all ready said this, but it’s sooo true.
This is a good time to get to know your neighbors, maybe they grew too many cucumbers or onions and you can exchange tomatoes for some of their vegetables. Or...
You can find recipes like this Roasted Balsamic Tomatoes 🍅 to make as a side dish. Serves 4 Total Time: 1 hour.
1 lb of ripen red tomatoes
2 garlic cloves, crushed
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon of thyme, basil, oregano or rosemary (your choice)
Sea salt and pepper, to taste
Preheat oven to 280F
Rinse and remove stem from your tomatoes and cut them in half across the center.
In a bowl combine the garlic, oil and vinegar.
On a foil lined baking sheet evenly space your tomatoes. Drizzle on the oil mixture, sprinkle on the seasoning and salt and pepper, to taste.
Bake for 50 minutes, until tender. Yum Yum!