Something that I always go back to in my quest for frugality is #2 produce.   It’s the freaks of the vegetable world that go overlooked: the misshapen melons, the scarred tomatoes, the peaches with no blush.   Yet, you can buy cases of these vegetable misfits for 20-50% below the regular cost.   Sometimes, if you’re lucky and patient and kind, you’ll get cases of these goodies for free.   And nothing’s more frugal than free.

Roasted tomatoes are exceptionally easy to make, richly flavorful and they preserve like a dream.   After I roast several batches, I’ll freeze several for future use especially in the dreary days of winter when the bright. sweet flavor of a roasted tomato can bring back dreams of summer.

You’ll need:

• Lots and Lots and Lots and Lots and Lots of #2 Heirloom Tomatoes
• Organic, Unrefined Extra Virgin Olive Oil
• Real Salt

Slice your tomatoes in half, core them and take out the seeds if you like.   It doesn’t really matter all that much.

Slice the tomatoes about 1/4-inch thick and lay them in a casserole dish.   At this point, you might want to preheat your oven.   I usually roast mine at 425 ° F.

Drizzle them with plenty of olive oil and sprinkle them generously with real salt. Pop them in the oven and roast them until their greatly reduced in size.

When properly roasted, they’ll be a little crisp around the edges and that watery tomato juice will be reduced to a fine, sweet syrup.   They’re an excellent side dish, great on salads and awesome in roasted tomato tarts.