Savoring the Season: Roasting and Preserving Paste Tomatoes

PUBLISHED ON: 06.24.2014

Tomatoes are a funny thing.  If you enjoy tomatoes then you are easily lured into growing them.  It can be a rewarding experience, or not.  You will surely learn to share your bounty with Mother Nature and all her friends (BUGS and WORMS).  Last season I was on a kick to preserve my tomato bounty without any regard to the varieties being grown in my garden. What is a “duh” moment now alluded me last season.  Are you ready?  Paste tomato varieties are meaty and flavorful.  More importantly they really stand up to roasting.

Fast forward to this season.  I decide to select a variety of tomatoes that include a small paste tomato called Gilberte and the famous Italian variety San Marzano which is considered to be one of the world’s best sauce tomatoes.  A glass of wine in hand, it is time to jump online and head over to my favorite seed company High-Mowing and order up my first ever tomato seeds. For the first time I have grown my own tomato seedlings and have close to 40 seedlings that need to be transplanted.  This where my husband rolls his eyes…..I am the only one in the family who enjoys tomatoes.  Go figure!

The first harvest is the small and hearty Gilberte paste tomatoes with a couple Tequila Sunrise peppers thrown in for show.

 

Halved, with fresh garden onions, garlic and a couple of garden peppers.  Seasoned with basil, oregano, sea salt and fresh ground black pepper and then tossed with olive oil.  Roasted in a pan at 450 degrees for about 30-40 minutes.
Yields pure heaven
Ready to be processed in a blender.  Served hot wth good pasta or put into freezer bags to be enjoyed long after the season is over.  Can you guess which one I did?
My San Marzano tomatoes are just ripening.  I will let you know how they work out.

Leave a Reply

Your email address will not be published.

You cannot copy content of this page