This is the season for tomatoes and I like to savor this gorgeous fruit by preserving it, to enjoy later during the year. Roasting tomatoes is a simple process and it deepens the fruits flavors, which adds character to the already delicious taste. Slow roasting is an easy technique done in your oven, which over the course of several hours, slightly dehydrates the tomatoes.
Roasted tomatoes are delightful to cook with and are especially good in pastas, sauces and added to proteins like fish or chicken. Also, you can chop them up and add them to oils, spreads or dips for an easy way to add delicious tomato flavor.
25 Roma tomatoes
5 cloves garlic, peeled
3-4 freezer jars or bags, found in hardware stores or online
1. Preheat the oven to 300 degrees. Wash the tomatoes and slice in half. Place the tomatoes cut side up on a silpat or parchment lined baking sheet.
2. Mince the garlic and sprinkle it over the sliced tomatoes. Then, sprinkle the tomatoes with 1 1/2 teaspoons of salt and 1/2 teaspoon pepper.
3. Drizzle the tops of the tomatoes with olive oil and place in the oven to roast for 2 1/2 – 3 hours.
4. Remove the tomatoes from the oven and let cool to room temperature.
5. Stack the tomatoes in 1 – 1 1/2 pint freezer jars or freezer bags. Fill each jar to the top with olive oil to cover tomatoes.
6. Place the jars in the freezer until ready to use. Enjoy!