TOTALLY ROASTED

 The first week of September is proving to be a cool one here in the Rogue Valley, so I'm taking advantage of that by running the oven at 275 degrees for a few hours each day to roast a tray of tomatoes. I use parchment paper to keep cleanup easy and lots and lots of olive oil. I also use dry salad dressing seasoning sprinkled over them. 

They come out of the oven smelling wonderful. I just let them cool and then freeze them in plastic bags for future use in stews and sauces. The intense flavor really boosts a basic tomato sauce and adds so much to a crock pot meal. They're also great spread in sandwiches.