I'm on vacation this week, traveling around Southern California visiting family (with a stop in Las Vegas over the weekend). When I was getting ready to leave, in addition to packing and cleaning the apartment a bit so that I didn't return to a total mess, I also had to make sure to use up any food that wasn't going to keep while we were away. I did a final, abbreviated grocery shop last Sunday and then set out to create meals that used only what I had (actually, not much of a challenge given the stocked state of my kitchen).
I made scrambled eggs and toast one night and another did hamburgers with a random veggie medley along side. I also roasted a huge sheet pan of tomatoes, as I had been given a bounty by a friend's mother. I used half of them in a baked pasta dish and then poured what remained into a quart-sized container for the freezer.
This time of year, with the tomatoes as gorgeous and abundant as they are, it's a wonderful thing to tuck some away for future use. The food blogs have been abuzz lately with news of people canning and preserving those tomatoes. If the idea of jars, large pots and hot water baths give you the shakes, just remember your freezer. My roasted tomatoes were simply tomato wedges spread out on a rimmed cookie sheet, drizzle with olive oil and seasoned with a bit of salt and pepper. Baked for 45 minutes at 375 degrees, they were wonderful with the pasta and sauteed veggies I tossed them with, and they'll be even better when I pull the rest of the freezer in a few months.
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