Roasted tomatoes, plus dill pickles

Buried in luscious homegrown tomatoes? This time of year is a real challenge - you don't want to waste a single precious tomato, because once they're gone that's all you'll get till next year! But wow, so many tomatoes. How many sliced tomatoes, how many BLTs, can you really eat?

I found a great recipe for roasted tomatoes, which I can then freeze and use for fresh roasted tomato sauce in January when you can't find a decent fresh tomato anywhere! I did it today, and it was easy. Besides, the roasted tomatoes are so delicious, I've already eaten two right out of the pan. Mmmmmm.

• Preheat your oven to 275 degrees.
• Prep a cookie sheet with sides by lining it with parchment paper.
• I used Roma tomatoes, because they have less water in them and are best for sauce. Use whatever you have. Core and wash your tomatoes, and cut them in half lengthwise. Put them cut side up on the parchment, one right next to the other. Fill that cookie sheet up! Then peel some garlic cloves and strew them right over the tomatoes. Take some fresh (if you have it) oregano and basil and strew those leaves over the tomatoes. Sprinkle on a little sea salt and freshly ground pepper. Top with a good drizzle of olive oil.
• Roast in your 275 degree oven for 5 hours. Yes, you saw that right...5 hours.
• Let cool, then put the tomatoes in a freezer bag, including any oil and herbs and garlic, and freeze. Keeps for 6 months.

When you want to make a sauce, thaw the tomatoes in your fridge. Saute an onion in olive oil, then add the thawed tomatoes and cook for 20 to 30 minutes. Toss with pasta. Delicioso!

P.S. I tasted the dill pickles I put up two weeks ago today, and they are good. Tart! Dilly! Tasty! Yum!