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Summer is fantastic for an abundance of tomatoes. Whether you grow them yourslef (it's easy!) or buy them from your local farmer's market, when there's the end-of-summer bounty, take a moment to stock up and capture the sunshine for the coming winter months. 

 

(6lbs+) of in-season ripe tomatoes

3 Tbsp olive oil

1/2 tsp few drops oF balsamic vinegar

Sea salt

Spices, if desired

 

  • Preheat the oven to 325°F. Line a couple large baking sheets with parchment paper.

  • Cut the the tomatoes into quarters, place them onto the tray. Drizzle with olive oil and a few drops of balsamic vinegar, and sprinkle with salt, and any spices, if using. Bake for 1 1/2 hours. Let cool.

  • Place single layers of tomatoes with the parchment paper in between each layer and freeze. When frozen, store in freezer bags for future sweet deliciousness.

 

 

© 2019 CONSCIOUS COOKING BY DESIGN, NYC

© 2019 by IN Studio. Proudly created with Wix.com

 

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