On the weekend, I picked the remaining tomatoes from the 5 plants we have growing in containers up front. There are quite a few of them. All the plants decided to generate plenty more fruit last month. Most of these tomatoes are unripe, but I’m not concerned about that because I know a secret. I know that roasted green tomatoes are fantastically delicious.
Tomorrow I’m going to cut them up, toss them with a bit of oil, salt and pepper, and roast them thoroughly. My plan is to have some for a pasta dinner and the rest to freeze in single-use containers for later. They’re excellent not just for pasta but also for cooking all kinds of things. They pack a lot of flavour. I still have some oregano growing the garden, so I might chop in some of that. There are no rules that say you can’t roast up a couple red peppers or some jalapenos or some garlic or an onion or two while you’re at it. I’m going to keep it simple for flexibility – I can enrich the flavour any way I want when I use them later.