The abundant harvest of Roma tomatoes in my kitchen garden continues. Although I have roasted a small quantity before this time I did two large pans and experimented with the best method for saving some for winter also. I added fresh basil and garlic and let them roast longer than usual.
I had some yellow cherry tomatoes from a co-worker and added those to the second pan. The house smelled amazing and the finished product had an intensely rich tomato flavor. I will be doing this again. There are many tomatoes still on the vines; some are green and others are getting very close to ripe red.
They were a delicious addition to a very simple dinner tonight. These may not make it to the freezer.
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