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I must say I love your recipe for roasted tomato soup.
I am going to make that for supper tonight.
I too have tons of tomatoes.
After I have canned my usually 21 jars of juice, 14 jars of salsa, 14 jars of stewed tomatoes, I am done canning- Yes, I am exhausted, tired, wore out, even dare I say not so hungry anymore for those ripe tomatoes either. . AND STILL I HAVE tomatoes- maybe not so many but still plenty.
-and you are so right - too many to eat, too many to waste.
I have four dehydrators with the plastic trays. I oil them with olive oil and pretty much keep it going for the next month as I dry them. I cut up a couple of tomatoes to eat and any left over I dry them too. I put them in freezer bags and freeze them.
But right here on Dave's Garden last year, I did read that they can be stored in olive oil. I like that idea.
But this is really the most important use for my tomatoes, because in the winter I grind them up in a blender with the tomatoe juice I canned, and use them in my famous chili recipe, or my famous veg soup recipe, and now I am going to add to my famous recipies Roasted tomato soup .
Well, I tell you, I am only growing a few tomatoes this year. But I need to can some anyway, so we'll be purchasing. They are a must for Chili here too.
Roma tomatoes are the only good tomatoes for dehydration.I cut them in half remove the seeds and all the juices. Spice them real well "very important" dehydrate them and go two ways. I keep one or two 32oz Masson jars of the tomatoes in extra cold press olive oil, it does not require refrigeration. The rest, I freese in ziplog bags and use as I go.You can take the tomatoes direct from the freeser and fill more Masson jars.BON APPETIT!
