Love that this tomatoes butt turned peachy pink as it ripened!
Time to slice into it now.
I am just about to roast and freeze another batch of tomatoes
... a little olive oil brushed over them with salt and the intensity
of flavour is almost more than one can imagine ... I am using a
straight sided mason jar to freeze in and Tattler PBA-free lids,
pressing down on the tomatoes with a circle cut from parchment
to keep them as air-free as possible. Happy Winter Pasta Eating!
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