And then not so much. They didn’t turn into a lot, but what’s there is REALLY good.
I slow roasted my first harvest, using this recipe from Andrea Meyers: cooking, gardening, and four hungry guys.
Mine started out looking like this:
Somehow I roasted them too much, though. Eight hours is a long time, and though mine were only in for about six, some of the tomatoes were so burned or shriveled or dried that they weren’t usable. Sooo….I guess next time I’ll decrease the temp to maybe 200 degrees and/or roast for a shorter amount of time. I’m so excited to use these, though. They are really, really sweet and caramelly. I ended up with 2 small jelly jars and one Ball plastic freezer jar, all of which are packed in oil and in the freezer, and then an almost full small jelly jar for this week’s salads.
