I can't believe it's the last day of August. I'm sure I say this every year.
Knowing me, I say this each month.
It just figures, Summertime would come to a close (almost) when I'm just getting in the mood to swim, hit the waterslides and play at the dam. That's the breaks! At least this is what Aunt Ruth would have said :)
Our little garden is Crazy Town. What to do with all those tomatoes.
Just a thought.
2. Chili Sauce
3. Spaghetti Sauce
4. Roasted tomatoes
5. Freeze....a few.
6. Gifting....share the love
at least this is what I have planned in my head.
We grabbed a bowl of Roma tomatoes from the garden and washed them. Cut them in half, drizzled olive oil, sprinkled Kosher salt, pepper and a little minced garlic on each tomato. I also LOVE to use basil.
Roast at 225 degrees for 3 hours.
I even did one pan of romas with pieces of garlic, unwrapped, that I will use in sauces and soups.
You can use them in spaghetti sauce, a great topping for pizza, soups, salads or just a snack.
I popped what I didn't use in the freeze for a later use.
You can also line your pan with parchment paper for easier clean up.....I guess I'm a rebel.
We love this spaghetti sauce. Great for canning!
Homemade Spaghetti topped with garlic roasted tomatoes.
OK, one of my favorite things to make ( I'm sure I've blogged this twice before), is Spaghetti Bake.
If you have left overs from a spaghetti dinner, just combine the noodles with sauce. Not so many noodles that it will be dry......just enough.
Spray foil pan with cooking spray. Add half spaghetti mixture, top with Mozzarella cheese, add remaining spaghetti mixture and sprinkle with parmesan cheese. Bake 375 degrees for 25 minutes.
Let cool and cut in squares.
Or.......prepare spaghetti bake and pop it in the freezer wrapped in foil for an easy dinner night.
Just allow to thaw in refrigerator overnight or adjust cooking time.
Tomorrow......I'm so having a BLT.