We're definitely spoiled with all the fresh produce we receive at farmer's market. But what to do when there isn't an opportunity to eat everything before the end of the week? I don't want to disrespect the veggies :)
The first thing that comes to my mind is to reduce the volume, and since our dehydrator died long ago, oil-roasting fits the bill.
I seeded, salted and drizzled the tomatoes with sunflower oil, then into a 425f oven for 45 minutes, checking after 30 minutes to make sure they weren't burning.
Onions, peppers, and fennel get the same treatment, turning them at the 30-minute mark.
The house smelled so good! We ate the fennel right away, and bagged the onions and tomatoes for making sauce (I froze them). The peppers I peeled, seeded and chopped for another dish, another day.
