#66 Roasted Tomatoes

At the beginning of the harvest season there are always those first few tomatoes that ripen before the rest really get going. So I do not have enough to can but I want to be able to "put them up" somehow.
So I decided to give the roasted tomatoes for the freezer a try. It is a recipe from The Homemade Pantry.

Roasted Tomatoes

6 pounds, ripe, cored, halved tomatoes
1 head garlic, cloves separated and peeled
Fresh herbs, oregano, thyme, basil
Salt and pepper
Olive oil

 

Ahhhh, my tomatoes are so beautiful!!!

I washed, cored and quartered my tomatoes and measured them out...6 lb. 4.3 oz. That should do it!

 

I picked some fresh thyme and oregano from my garden! Sweet satisfaction going out to pick fresh herbs:) Oh...I also rinsed them and set to dry on paper towels.

In a large bowl, I tossed together tomatoes, garlic cloves, fresh herbs and olive oil. Just drizzle  enough oil to coat nicely.

 

Lay the tomato mixture on two parchment lined baking sheets making sure the tomatoes are cut-side up.

Then....roast for 5 hours in a pre-heated 275 degree oven.

This is what you will get and the smell is delicious! Let cool completely and then pour the contents of the trays into freezer bags.

 

Label freezer bags and pop into the freezer. I ended up with two quart sized bags from the 6 pounds of tomatoes.

What you essentially have is ready-made sauce in a bag. All you need to do is sauté an onion, throw in your thawed sauce and heat for about 20 minutes. Then toss sauce with a pasta of your choice. Add another drizzle of olive oil and freshly grated parmesan cheese along with some warm garlic bread on the side...ymmmmmmy!

I have not actually tried this yet. I thought it would taste most wonderful in January when the smell of roasted tomatoes will be a welcome treat. I will report back when we give it a try! Maybe next year I will be making even more roasted tomatoes; it sure is an easy way to "put up" tomatoes.