I grow a lot of tomatoes in the garden. Too many to eat before they go bad – and we eat a lot of tomatoes. I love tomatoes; I have a tomato tattoo! So, here is what to do with your tomatoes when your grow too many, or just buy too many at the farmers market. Roast them low and slow, then freeze in portions. I know I should tell you to can them, but I am afraid to pressure can. Hence, the freezing. We pull them out year round to make sauce, creamy soups, and The Bunny’s favorite, Tomato, White Bean and Kale soup.
- Tomatoes – any variety, any shape, any size
- Olive oil
- Kosher salt and freshly cracked black pepper
- garlic cloves – optional
- Preheat the oven to 350*
- Give the tomatoes a good rinse. Cut out the stems on larger tomatoes and cut in halves or quarters. For the little guys, just take off the stem.
- Line a baking sheet with aluminum foil. Put the tomatoes on, drizzle with olive oil and sprinkle on the salt and pepper. Toss to coat. If using the garlic, add it in. Spread everything in a single layer. If you have cut the tomatoes, put them cut side up.
- Slide the tomatoes in the oven. Halve and quarters take about 1 1/2 hours, cherry tomatoes about 45 minutes. If I don’t have a ton of either, I will just add the cherries half way through cooking of the bigger ones.
- The tomatoes are done when they are shrunken in and smell like heaven. Some of the juices will have caramelized on the aluminum foil. Remove from the oven and let cool to room temperature. Peel, if desired, and put in freezer containers. Label and freeze. They keep for about a year.