A quick, easy and oh so tasty way to squirrel away the flavours of fall for the coming winter. Here are the last of my garden tomatoes (picked green before the frost and ripened on the counter) getting ready to be roasted with onion, garlic, olive oil, sea salt, tellicherry pepper and a healthy pinch of C&C Classic Italian herb blend.
Roasted at 350 for about 30 minutes (until I just started to see the skins turning winkled and a bit browned). Then they are left to cool and blended into out of this world tomato sauce. Perfect for freezing.
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