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Slow Roasting & Freezing Fresh Tomatoes

With tomatoes, it's all or nothing - loads of fabulous tomatoes in the summer, then none worth eating all winter. For several years, my solution to winter tomato cravings has been to slow roast the tomatoes in the oven and freeze them in little plastic bags. It's easy to do and they keep amazingly well in the freezer. Slow roasted tomatoes are delicious, juicier than a sun-dried tomato, but with a more concentrated flavor than a canned tomato. They can be used in many recipes that call for tomatoes, and are excellent tossed with pasta, eaten as a side dish or added to salads. The best tomatoes for roasting are ones you would use to make tomato sauce, for instance Roma tomatoes (plum tomatoes). This is also an excellent way to preserve grape tomatoes, or other small tomatoes such as cherry tomatoes.

Slow Roasted Tomato Recipe

Select tomatoes that are about the same size. Cut the tomatoes in half lengthwise. Place them cut side up on a foil lined baking sheet. Drizzle a bit of olive oil, salt (coarse sea salt is the best, but any salt will do) and pepper on each tomato. (Some people also like to sprinkle the tomatoes with minced garlic or herbs, but I prefer not to do this if I'm going to freeze the tomatoes. You can always add fresh garlic and herbs later on.) Roast the tomatoes in a 300 F. oven until they are shriveled and have shrunk to about 1/2 their original size. This will take 1-2 hours, depending on the size of the tomatoes. Pop them into plastic freezer bags and enjoy the taste of summer tomatoes all year long.