Last year my tomatoes got a blight in early August. We got a few, but not enough to freeze for the winter. Shortly after that, the basil caught the blight and my “pesto all winter” fantasy faded. So this year I planted extra tomatoes and extra basil. I was determined to have enough. I started them in the greenhouse and they were huge by the time I planted them. I hoped it would be a good year. So you can imagine my horror when the tomato blight returned in late July! There were tons of green tomatoes so I cut back the blighted leaves and hoped everything would ripen anyway. I started harvesting basil, just in case, and made a bunch of pesto.
Well the good news is that, despite the blight, the tomatoes are doing fine. They look a bit pathetic without many leaves, but they keep producing tomatoes.
The regular tomatoes also continue to grow fat and juicy.
And the basil remains beautiful!
So I have been very busy roasting tomatoes. It is very easy.
Gather some tomatoes, basil, oregano, thyme and rosemary. Wash.
Cut the tomatoes in half and place cut side down on an oiled baking sheet. Add the herbs. Bake at 400F for about 20 minutes.
Your kitchen will smell heavenly. Let them cool for a bit and then remove the skins. They come right off…
..and my girls LOVE them! Here they come..always ready for treats.
Once the skins are off, just put the roasted tomatoes in a canning jar.
I got one quart from that panful.
It will go in the freezer with the other jars and the pesto. And pesto will definitely be on our menu this winter!
Unlike my boys…
…who are having a VERY relaxing summer!