Summer time means homegrown tomatoes! Chad and I’s tomato plants are 7 feet tall.

We planted over a hundred plants in the rooftop garden this year. So now that they are ready to be picked we cannot keep up. One of our favorite things to do is slow roast them in the oven (that is when we are not eating them right off the plants!). Yum! We grew a variety of small heirloom plants so many vibrant colors of the rainbow with various flavors and textures.

We also love to give the tomatoes away. We probably give more away than what we keep. Sharing is caring ☺️

Roasting and freezing them help us enjoy them all year round.

This is such a simple recipe! All you need is time.

Ingredients:

• 1-2 pints of ripe tomatoes (we like to grow the smaller variety)
• Olive oil or canola oil spray
• Kosher salt to taste

Directions:

• Preheat oven to 250 degrees
• Prepare a 1/2 sheet baking tray with either rack insert or lined silicone mat
• Wash & rinse the tomatoes with water
• Cut the tomatoes in half & line them on the sheet pan cut-side down.

• Place the pan in the oven and let them roast for 2 hours at 250 degrees.
• Once time has elapsed remove from oven and let cool. Place the tomatoes using a funnel into ball jars. Store in refrigerators.

I love to place this on top of my salad, eggs, or in a wrap with hummus. Or just eat by the spoonful 😋