Roasting tomatoes

This is going to be an excellent year for tomatoes. They are coming on strong now.

We freeze our big tomatoes:

  1. Wash the tomatoes
  2. Core and cut in half or quarters
  3. Put 4 or 5 tomatoes in a quart freezer bag, squeeze out as much air as possible, seal bag and freeze

This year I’m also roasting some tomatoes:

  1. Wash the tomatoes
  2. Core and cut in half
  3. Put the halves on a foil-lined cookie sheet, cut side up
  4. Bake at 325°F for a couple of hours
  5. Put the intensely flavored tomatoes in a quart freezer bag, squeeze out as much air as possible, seal bag and freeze
  6. If you want, you can add olive oil and balsamic vinegar before sealing

I’m not sure how I’ll use these roasted tomatoes this winter, but they sure are flavorful!

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