<\/p>![\"\"](\"https:\/\/i0.wp.com\/www.ninebyeighteen.com\/wp-content\/uploads\/2018\/08\/roasted-tomatoes3A-08_26_2018-e1535311854959-1024x768.jpg?resize=695%2C521&ssl=1\")
My three tomato plants are heavily producing. I put them in late, but now at the end of August they are giving me plenty of delicious fruit. Despite my best efforts, I have too many tomatoes to eat raw (e.g. Caprese salad, Greek salad, fresh tomato\/mozzarella\/basil pasta sauce, or just plain on bread). So, I slow-roasted about three pounds together with garlic and fresh herbs and will either turn them into pesto or top some bruschetta in the next couple of days.\n
![\"\"](\"https:\/\/i0.wp.com\/www.ninebyeighteen.com\/wp-content\/uploads\/2018\/08\/roasted-tomatoes1-08_26_2018.jpg?resize=695%2C521&ssl=1\")
I quartered the larger Brandywines and halved the Momotaros and put them on a parchment-lined, lightly-oiled baking sheet together with some garlic cloves and fresh rosemary and oregano. Seasoned everything with salt and pepper and drizzled with olive oil. I slow-roasted them in a preheated oven at 325 F for about 2 hours. I let them cool and put them in a mason jar in the refrigerator for use within the next few days.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/www.ninebyeighteen.com\/wp-content\/uploads\/2018\/08\/roasted-tomatoes2-08_26_2018.jpg?resize=695%2C521&ssl=1\")
<\/p>\n<\/body>","protected":false},"excerpt":{"rendered":"
My three tomato plants are heavily producing. I put them in late, but now at the end of August they are giving me plenty of delicious fruit. Despite my best…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,30,29,42,1],"tags":[],"class_list":["post-984","post","type-post","status-publish","format-standard","hentry","category-cooking","category-harvest","category-summer","category-tomatoes","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7mi2j-fS","_links":{"self":[{"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=\/wp\/v2\/posts\/984","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=984"}],"version-history":[{"count":0,"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=\/wp\/v2\/posts\/984\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=984"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=984"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ninebyeighteen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=984"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}