Canning is so 20th century. . .
Submitted by Admin on Wed, 08/29/2012 - 12:40
|Last year we learned how to enhance and preserve the summertime nutrition and flavor of our surplus and cosmetically challenged tomatoes. Sliced, placed on a cookie sheet and drizzled with olive oil, sprinkled with garlic powder and into a 400F oven for an hour. If you can keep yourself from eating them all immediately, put them in a ziplock and freeze them for use in sauces, soups and pizzas. You will feel brilliant in January. Other thoughts on not canning tomatoes?|