Fun New Game

There is a fun new game I play almost everyday after work. Its called keeping ahead of the 'maters. We skinned and cooked down a huge batch this weekend, I have 3 bags in the freezer. We didn't really have the time to finish cooking them all the way but they will be a great base for stews and sauce this winter.

This weekend I think we should roast a bunch and make this...

	Becky Luigart-Stayner; Jan Gautro

Tomatoes Roasted with Rosemary and Lemon


Proof that simple foods are often best, this colorful multipurpose combination of tomatoes, herbs, and lemon smells almost as good as it tastes. To serve over pasta, cook 12 ounces dried pasta; drain and return pasta to pan. Stir in 3 cups of the roasted tomatoes; cook over low heat until liquid thickens. Serve with grated Parmesan cheese.


1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary
1 tablespoon extravirgin olive oil
2 teaspoons grated lemon rind
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pounds plum tomatoes, quartered lengthwise
3 garlic cloves, minced

Preheat oven to 400°.

Place all ingredients in a large bowl, and toss well to combine. Place tomato mixture in a 13 x 9-inch baking dish. Bake at 400° for 30 minutes, stirring every 10 minutes. Remove mixture from oven.

Preheat broiler.

Broil tomatoes for 10 minutes or until they begin to brown. Remove from oven; stir gently to combine.