No Work Slow-Roasted Tomatoes

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.

4 pounds plum tomatoes, halved lengthwise
4 cloves garlic, minced
2 tablespoons minced thyme
2 tablespoons olive oil
Sea salt and pepper, to taste

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.

Notes
Cook Time: 4-5 hours

Makes roughly 1-1/2 pints roasted tomatoes

 

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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