Today I tried roasting tomatoes. After looking at various recipes online I sliced them in half, pushed out some of the seeds, and drizzled them with olive oil, salt, and minced garlic. (yep, garlic from a jar - my lazy purchase of the summer)
After a few hours in a low oven they smelled delicious. These tomatoes are not as dry as "sun dried" or as charred as "fire roasted" but they supposedly freeze well and are dry enough to blend into a pesto. Today I also made a big batch of basil-lemon-chive pesto and froze it in an ice cube tray.
As requested, here are a few of my larger tomatoes with a ruler for scale. First tomato is an unripe Brandywine form the plant I got at Monticello and the second is a Giant yellow oxheart.
In non-tomato news, I started the toe on my latest pair of socks about 2 inches early and just now noticed. Does anyone have one big and one small foot or will I be ripping back 25 rows?