As the temperatures are cooling off, the tomatoes are starting to get smaller and smaller. I have found the best thing to do with these small tomatoes that struggle to ripen at the end of the season is to oven roast them. For these, I simply split the tomatoes and took my finger and cleaned out the seeds leaving only the meatier part of the tomatoes. Then I placed them on a baking sheet coated with olive oil.
I then drizzled the tomatoes in olive oil, basil and garlic powder.Then sprinkled sea salt over them. I stirred the tomatoes to evenly distribute the spices and oil and placed them skin side down on the tray. Once they are all placed with the skin down then I placed them in a preheated 200 degree oven and let them slowly bake for about 5 hours.
After about 5 hours they will start to appear darker and the moisture evaporates from them and the sugars in the tomatoes caramelize.
Then I take the trays out of the oven and allow them to cool slightly. Then take a fork and you should be able to simply separate the tomato pulp from the skin. Then I took a spatula and got up as much of the herbs and olive oil left in the trays and added the tomato pulp, herbs and oil together.
This makes the best addition to a spaghetti sauce that you can imagine. My family likes this just mixed with some warm spaghetti and sprinkled with some good cheese. It makes a great topping to Italian bread also.
Blessings from The Holler
The Canned Quilter