Because I could not find a long enough stretch of free time to can my tomatoes this year, I tried something new. A friend of mine at work mentioned that she oven roasted her tomatoes and put them in the freezer until she needed them. Ah ha!
For me, this was a brilliant solution! It takes just a little bit of prep time, 1 1/2 hours in the oven and then right to the freezer.
I do apologize for these photos. I did this at night and therefore lost my daylight. I am saving up for a new camera, which someday might just happen. (Just maybe. A girl can dream, right?)
How To Oven-Roast Tomatoes
1. Pre-heat oven to 250.
2. Rinse tomatoes in hot water to make sure than any critters are removed from the skins.
3. Remove the core and quarter the rest of the tomato.
4. Line baking pan with foil. (I used jelly roll sheets.)
5. Drizzle olive oil on the foil and spread, just enough to over the foil with a thin layer.
6. Line the tomatoes up on the sheet.
7. Add fresh herbs to the tomatoes, if desired. We added chopped basil.
8. Drizzle olive oil on top of the tomatoes as desired.
9. Put sheets in oven for 1 1/2 hours, or until the tomatoes are soft.
10. Remove from oven and let cool.
11. Pour tomatoes and oil into jars or containers and freeze, allowing some head space for the tomatoes to expand in freezer.
When ready to use, remove from freezer and thaw. Use as is or puree in food processor to make sauce, etc.
I haven't used any of mine yet, but will post an update when I do and let you know how they turned out. I hope the result is a good one, because preserving tomatoes this way is a great time saver. Had I known about this a couple of weeks before, I could have been spared this tomato waste!
Happy Monday, Friends!