More Than I Can Possibly Eat Fresh

Begonia hybrid 'Summerwings
Dark Elegance'
purchased at Emerisa Gardens 

Please note that the
beautiful red blooms
match the red in my gardening
Birkenstocks.

Even though a number of the tomato plants have been pulled out and have found their way to the compost pile, there is way more ripe tomatoes on the remaining plants than I can possible eat. So yesterday all the ripe tomatoes were picked, cleaned and cut in half.

1/2 cup of organic olive oil
is poured over the halved tomatoes 
then chunky sea salt is sprinkled over
the top before sliding them into the oven.

Once the oven temperature reaches 275 degrees. The prepared tomatoes are slowly roasted for two hours. When all three of the Corningware cookware filled with halved tomatoes completed roasting, they are removed and cut with two very sharp knives. Quart jars are then filled with the "tomato sauce" that will come in handy during the Winter months. 

The yellow tomatoes are Blue Gold Tomatoes
The red tomatoes are a combination of
Chadwick's Cherry Tomatoes,
Stupice Tomatoes and 
Silvery Fir Tree Tomatoes.

When fresh tomatoes are unavailable I use a quart for soup. A defrosted quart jar of roasted tomatoes are whirled it into a relatively smooth consistency. This makes for a wonderful evening meal. I also use a quart for pasta sauce which once heated is ladled over Bionaturae 100% organic gluten free rice and lentil spaghetti. Grated Asiago cheese is sprinkled over the top. Delicious! And brings memories of the abundance of fresh tomatoes in August and September.

Through the entire day of picking, cutting tomatoes in half then roasting and jarring up the roasted tomatoes, I had an often and frequent belly