It’s that time of year when the tomatoes are plentiful, and ripe, and juicy and well, need I say more? I am one of those people, who by December is sick of the hard, grainy, ugly tomatoes at the grocery store. By March I am counting the days until I can bite into a big, juicy, bursting?with?freshness tomato.
Since a farmer’s market is just down the road from me….and the weather seems to have turned to Indian summer in the last week, its time to slow roast those babies for winter soups and sauces.
For these, you may use Romas, or grape, or, seriously, those big juicy red tomatoes we all love.