After a brief respite we’re back to preserving my excessive produce purchases. Since I’m both tired of canning and running out of jars we’ve been freezing what’s left.
Debbie froze the last two pecks of tomatillos this morning. She just washed them and put them into freezer bags whole. They’ll be great for making enchilada sauce this winter.
I made roasted tomatoes tonight.
In addition to having lots of tomatoes to use up, our herb garden is going great and we have lots of basil, oregano, thyme, and rosemary right outside our back door.
The tomatoes are just sliced and tossed with the herbs and then put cut side down on a baking sheet.
After roasting for a couple of hours they look like this.
They smelled fantastic while cooking! We’ll just let them cool and freeze them in quart freezer bags. They’ll be great for pizza sauce and bruschetta topping.
Just a peck and a half of tomatoes left. We’ll probably just chop those up and freeze them too.