I reached the time when there are more harvest from the 12 plants of 5 varieties of tomatoes than I can consume daily. So it is time to start conserving them. My preferred way is to semidry in fruit drier, roll up flat in baking paper and keep in freezer, the least space required.
Simple baking with salt and olive oil, then mix in basil leaves before serving is a good way to enjoy tomatoes, as the nutrients need cooking to be released and are absorbed better with oil.
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