Still Time to Enjoy This Season’s Tomatoes

One thing is for sure, if you’ve found a tomato variety you loved, save the seeds for next year. Many of the heirloom tomatoes are easy to seed save. Cut the tomato in half and using a spoon, scoop out the seeds. Place on a paper towel to dry out. Air dry for up to two weeks, then store in a brown paper bag or container until next season. If you dry them on a paper towel, the paper towel can be directly planted in the spring and the seeds will germinate. Tomatoes are suggested to be sown indoors in late February-March for Zone 5 and then transplanted outside after the last frost.

Savory Oven-Roasted Tomatoes

This recipe can be made with cherry tomatoes or other tomato varieties, cut into quarters.

Yield: 1 quart jar. Serving size is ½ cup.

8 cups tomatoes

2 Tbsp olive oil

2 tsp salt

2 tsp of Monaco French Spice blend

Preheat the oven to 400º F. Line a large baking pan with parchment paper. A jelly roll pan will work well.

Evenly lay the tomatoes out on the pan. If using large tomatoes, quarter and lay skin side-down. Drizzle with olive oil and evenly sprinkle with salt and Monaco French Spice blend. Cook for 60 minutes or until starting to brown. Stir gently every 20 minutes.

Enjoy with fresh pasta or over grilled chicken. This recipe can be easily canned or frozen to be used in soups.

Photo courtesy Tiffany Hinton

Monaco French Spice Blend

1 tsp chervil

1 tsp summer savory

1 tsp marjoram

1 tsp mint

1 tsp tarragon

1 tsp Greek oregano

Mix and store in an airtight container.

Recipe courtesy of Tiffany Hinton, GF Mom Certified. Connect online at @gfmomcertified and listen to Tiffany’s podcast, Cultivating Guts, on Spotify or iTunes.