Roasted Tomatoes
Great way of preserving your tomato harvest - make easy additions to dinner menus. Top grilled chicken breasts for a little taste of summer in the winter. See also: Roasted Tomato Soup
Ingredients
- 4 lbs Tomatoes
- olive oil
- salt & pepper
- minced garlic
- oregano
Instructions
- Wash, core and trim tomatoes
- Halve the tomatoes horizontally (at the equator)
- Arrange the tomato halves, cut-side-up, in a roasting or baking pan
- Drizzle with olive oil, season with salt, pepper, oregano, and minced garlic
- Roast at 400 F until juices in pan have evaporated and the tomatoes have browned to your liking (1-2 hours)
- While they are roasting, periodically move them away from the edges of the pan to make sure they don't scorch
Notes
To freeze individually: let them cool slightly then lay them out on parchment-covered baking sheet or similar, then freeze. Once frozen, I put them, two per pack, into freezer bags. This is how much we would use, normally, for making dinner.
To freeze altogether: pack into pint- or quart-size container, then cover the top with olive oil to keep head-space to a minimum.
To freeze altogether: pack into pint- or quart-size container, then cover the top with olive oil to keep head-space to a minimum.