My co-worker, Janis, got me going on these and I just love making these now to serve over pasta or just as a side dish.  Note:When I make them as a side dish I like to use cherry or grape tomatoes and I leave them whole.

7-8 large tomatoes cut in half along the equator (lengthwise for roma types). Green belly-buttons removed ¼ cup olive oil 3-4 cloves garlic Salt and pepper

1.    Mixed oil with seasonings and dip halved tomatoes into this mixture.

2.    Place cut side up in a large Pyrex pan.

3.    Bake at for 45 mins at 250-300F

4.    Turnover and bake for another 45 mins

5.    Cool and store in ziplock bags in the freezer or serve hot over pasta with tomato sauce, fresh basil and mozzarella.

 

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Last year for Mother's Day Nigel promised to build me my very own eight by twelve foot greenhouse.  I have often lamented the loss of the little potting shed I left behind when we moved up to the Garden Centre, 17 years ago.   It's a funny thing; I have two fairly large greenhouses at the Garden Centre, right? But it's not the same as a wee place of your own, where you can go and poke about.  A personal greenhouse is an amazing place. 

So early this Spring my greenhouse was ready to go.  If there was ever a year when you wanted a greenhouse, this cool (the coldest in 50 years) Spring was the year to get it!  I'm so happy.  I told Nigel that he is good on Mother's Day gifts for many years.   We have already eaten 20 or more salads with greens from my greenhouse and the taste of home-grown greens is incomparable.  It's easy to forget how good home-grown tastes.  Soon it will be time to re-seed for later harvests but that I will do in the veggie patch now that we are into June.

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