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Topic: Roasted Tomatoes  (Read 245 times)
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MissingWillow
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« on: July 22, 2019 11:12:02 AM »

We are in the lovely position of having too many tomatoes right now.  Every morning I water the garden, pick tomatoes then choose those that are fully ripe and roast them.  I used to can them but once I figured out I could put them aside without all the fuss of sterilizing, boiling, etc Ive never looked back.


I start by washing the tomatoes, removing the stem end and cutting the small ones in half and larger ones into chunks.  I drizzle them with a little olive oil and a sprinkle of salt.


They go into a 350 degree oven for 30 minutes.


Roasting brings a lot of liquid out of the tomatoes.  After allowing them to cool to room temperature, I use a slotted spoon to transfer them to a freezer bag and pop it right in the freezer. 


It is such a treat to use these for making chili in the winter!  Once defrosted, they smell like summer.
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sweets4ever
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« Reply #1 on: July 22, 2019 01:22:49 PM »

Ahhh, the amazing colors!
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jillybeans
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« Reply #2 on: July 22, 2019 05:11:30 PM »

What and awesome idea! Thanks for sharing!
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« Reply #3 on: July 23, 2019 10:12:05 AM »

Ooh, delish! There are a whole lotta tomatoes growing in our backyard garden this year, way more varieties than the cherry tomatoes of previous seasons. I will have to do some roasting and freezing so we can have lovely home-grown produce all winter long. Thanks for this great idea!
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« Reply #4 on: July 23, 2019 10:26:39 AM »

Thank you for the great instructions! I don't grow tomatoes myself, but my mom wants to start, and this is a perfect way to deal with more than you can eat in one go. Smiley
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MissingWillow
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« Reply #5 on: July 23, 2019 03:17:28 PM »

Thanks for the nice comments you guys! 
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Abbeeroad
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« Reply #6 on: July 24, 2019 08:11:59 AM »

Making a mental note of this awesome technique! Thanks for sharing!
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lindyv321
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« Reply #7 on: July 30, 2019 02:41:50 PM »

What a great idea! I bet these taste even better in winter!
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