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[quote=Anonymous]Someone asked about how I roast tomatoes. I take all the tomatoes that will start to go bad if I don't eat them - big, small, red, orange - and throw them into a roasting pan or caserole dish, something with sides. They can be in layers, doesn't have to be a single layer. Add peeled cloves of garlic and onions if you like, and some sprigs of rosemary if you have it. Pour on the olive oil...as much as you want. I usually use about 2 tablespoons for a medium dish. Roast at 350 for about 2 hours. If you then cool and freeze these you can thaw them in the winter, throw it into stew, use on pasta, whatever. I run the thawed tomatoes through a food mill to get sauce for pizza or pasta now because my kid doesn't like his "with chunks." (rolls eyes)[/quote]
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