How to preserve the flavor of summer tomatoes? I love the whole concept of canning, but more often than not I'll opt for low-heat and a deep freeze instead. After roasting, let the tomatoes cool to room temperature, and pop the whole pan in the freezer. (This freezes them individually, so they're easy to separate later.) When the tomatoes are firm (usually after just an hour), slide them into a Ziploc bag, and keep them in the freezer for luscious, flavorful roasted tomatoes all winter long.
Ingredients
- 4 pounds plum tomatoes, halved lengthwise
- 4 cloves garlic, minced
- 2 tablespoons thyme, minced
- 2 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 250°F.
- Lay out tomato halves cut-side up on cookie sheets lined with parchment paper. Sprinkle garlic and thyme over tomatoes, and drizzle with olive oil. Sprinkle with salt and pepper, and roast for 4 to 5 hours, until tomatoes have a dull sheen, but are still somewhat plump.
Makes roughly 1-1/2 pints roasted tomatoes.
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