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.



6 Replies to “No Work Slow-Roasted Tomatoes”

  1. It’s that time of year again . .. .we are inundated with cherry tomatoes so I’m starting with those. 🙂 I love having these in the Winter . . . makes it more bearable. steph

  2. Pingback: Seasonality Out of Season | Nourish Network

  3. Thanks for the recipe. It inspired me to get outside, pick the tomatoes and try your roasting technique. They are delicious. I keep eating them. I better get them in the freezer or there won’t be any left to freeze 🙂

    • They keep for about a week in the fridge, but also freeze beautifully … which is what I’d recommend (if you can keep yourself from nibbling at them until they’re gone).

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