Mick started an assortment of heirloom tomatoes from seed, the last two weeks we are reaping the rewards of our work that began in February, our tomatoes have begun to ripen fast and furious. One of my favorite ways (other then eating fresh) to deal with the influx of gorgeous fruit is roasting them in the oven with olive oil, rosemary and garlic for 2-3hours, run the sweet roasted tomatoes through a food mill producing the most amazing tomato sauce for us to enjoy all winter. In the bottom of the roasting pan is a delicious tomato/garlic/rosemary/olive oil broth. I call it the essence of the tomato, so tasty that it would be a shame to pour down the drain. Solution, pour into ice cube trays, freeze & bag for future stews, soups and gravy. Today I trimmed sage & rosemary from the garden into the bottom of the tray, poured in the essence and into the freezer it went.
If you want a little Schnauzer Puppy Fix, head over to Hazel's Nursery Blog. This is what I do while the tomatoes are roasting...great way to spend a couple of hours
