10/29/2013

Roasted Tomatoes & Freezing Tips

Sadly, it’s that time of the growing season again, tomatoes are almost gone…sniff, sniff.  I readily admit that I am a tomato snob and only like fresh home grown in the summertime.  Every year I go into a slight tizzy just thinking about the lack of fresh tomatoes.  I needed to get over it, stop complaining and get a plan, so I came up with a way to have a little bit of summer all winter long.  I roast trays of fresh tomatoes in the oven then freeze them in quart size plastic bags.
This method really brings out all of their sweet, fresh flavor that’s perfect in soups, sauces and stews.  I already have several bags stacked in my freezer and will add to my stock pile in the next few days.  So, if you are like me and love fresh tomatoes, head to the farmers market this weekend and load up…there are only a few beauties left!
Roasted Tomatoes

6 – 7 medium tomatoes – washed and quartered
olive oil
salt and pepper
*one medium onion roughly chopped
*4 – 5 garlic cloves

  • Preheat oven to 450 degrees
  • Place tomatoes on large baking sheet lined with parchment paper
  • Drizzle with olive oil
  • Spinkle with salt and pepper
  • Roast in oven for approximately 20 minutes or until tomatoes start to brown on top – being careful not to burn.
  • Remove tomatoes from oven and let cool
  • Place tomatoes in a freezer zip lock bag. Label and store in freezer for up to 6 months.
If you are looking for recipes to use with these delicious roasted tomatoes, you might want to try these:

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