Roasted Tomatoes with Garlic

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The last of the summer”  We had a cold snap right at the beginning of September, so hubby harvested  the tomatoes, and suddenly they’ve all gone ripe at once.   Lots of years I will make tomato sauce and freeze it, but it’s a bit of work.  Roasting is easier, and probably just as tasty, or perhaps even more so.  These amounts are approximate, it’s not rocket science (thankfully!).  The addition of herbs is wonderful, rosemary, basil, oregano, or even thyme.  But as you can see in the picture, I didn’t add any to this round of roasting and they still taste delightful.  Serve hot over your favorite pasta, with crusty bread to sop up the juices.  Freeze small portions (about 3/4-1 cup containers), to add to pasta sauce in winter.

Roasted Tomatoes

about 4 cups, cut cherry tomatoes in half, chop larger tomatoes in bite size pieces

garlic cloves, peeled, a head or more for intense garlic flavor

salt and pepper, generous lashings

olive oil, splash it freely

optional, a small sprinkle of sugar, a teaspoon or less, to help caramelize the tomatoes

herbs to taste, fresh or dried

Spray a large glass baking dish with cooking spray.  Place tomatoes and herbs in a single layer in the baking dish.  Season with salt and pepper, drizzle with oil and sprinkle with sugar, if using.  Bake at 375°F,  30-40 minutes, or until garlic cloves are tender.

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Roasted Rosemary Potatoes and Garlic

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Toss chunks of potato and peeled cloves of garlic with a tablespoon or two of olive oil.  Sprinkle with salt and freshly ground pepper.  Spray a baking dish with no-stick spray to prevent potatoes from sticking to the pan.  Add a couple of sprigs of rosemary.  Bake in a hot oven (425 degrees F) until potatoes are sizzling, browned and fork tender, about 30 minutes.

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