Tomato Season is in full swing. Roast them!

It feels like yesterday that my tomatoes were coming into bloom. It's cruel, really, how short tomato season lasts.

But when you have a freezer, you can have fresh tomatoes all year round! If your not growing and harvesting tons of tomatoes, I strongly suggest heading to the farmers market and grabbing a bunch. They are cheap and so full of flavor this time of year.

Eat Seasonally

Have you heard the term eating seasonally? It simply means to try to eat foods that are in season. Foods in season are fresher, they don't have to travel across the world to get to you. They also taste way better. Who doesn't prefer a summer tomato over a winter tomato?

We don't have to be rigid. Go right ahead and eat your bananas or oranges. They are full of nutrients. However, if you can intentionally add in seasonal and local foods, you will get so much more in terms of taste and nutrition. It's also more environmentally friendly and supports your local farmers.

How to roast your tomatoes

I promised I would give you simple instructions and a list of how I use my roasted tomatoes. It's easy! Wash and put cherry tomatoes on a baking sheet. If they are large, cut them into chunks. Toss with olive oil, salt, and some crushed garlic cloves. Bake at 350º until caramelized. After they cool, you can freeze them.

What do I use the frozen roasted tomatoes for?

• toss over a piece of fish and roast in the oven
• blend and turn them into a tomato sauce
• add to bitter greens like kale which sweetens the bitterness
• they are a great addition in soups
• defrost and use out of the container over pasta, potatoes, or veggies

Nutrition Note

Tomatoes contain a powerful antioxidant called lycopene. However, lycopene is fat soluble and is only released when cooked and combined with a fat. That's why roasting tomatoes in olive oil maximizes the nutrition you get from tomatoes.

‍