Wash & quarter 15-20 Roma tomatoes. Toss with 2 Tbsp olive oil, 3 Tbsp chopped fresh basil or oregano, 2 cloves minced garlic, 2 medium onions (chopped) and salt & pepper to taste. Bake in a greased shallow baking dish at 350 for 2 – 2 1/2 hours. Stir occasionally. Most of the liquid should be evaporated. Freeze. Roasting intensifies the flavour; toss with pasta and top with Parmesan, purée for pizza sauce, or eat as a side dish topped with buttered bread crumbs and Parmesan, baked to golden brown. For a fabulous sandwich, spread herb & garlic cream cheese lightly on a sourdough bun. Stuff with roasted tomatoes, roasted peppers, turkey, cracked pepper and provolone cheese.
Tamra Davison, Davison Orchards Country Village, 3111 Davison Rd, Vernon, 250-549-3266. Use these in soups, stews, sauces. You can eat local year-round!