Tomatoes: Canned, Roasted or Dried

How do you preserve the tomato harvest? We have been canning slow simmered tomato sauce and drying bite-sized cherry tomatoes. The oven roasted tomatoes with a little lemon juice, olive oil and thyme are destined for the freezer if any is left over after we slather it on a baguette with a sprinkle of Parmesan cheese.

Comments
3 Responses to “Tomatoes: Canned, Roasted or Dried”
  1. Holly Watson says:

    Beautiful, beautiful, beautiful. We have an abundance of glorious things in SoCal, but there is NOTHING like an Ohio tomato….

  2. cindy says:

    Looks like you are enjoying the bounty of the garden! Hope to see you in Dallas – cindy 🙂

  3. Cindy,
    So sorry to miss the Garden Writer’s symposium this year… I am at the American Society of Landscape Architect’s meeting in DC. Send me some photos!
    Jennifer