As a gal that likes to eat seasonally, I am always looking for ways to enjoy the things I love all year round. This recipe is simple, delicious and is a way to infuse tomato goodness all throughout the year. Although this recipe is very simple it also requires some finesse. You will need to be watching, observing and pulling the tomatoes out as they are done. Once you get it though, it’s the gift of a lifetime and you will spend every August and September roasting tomatoes so you can enjoy a little bit of summer every time you pull them out of the freezer.
Enjoy these tomatoes in meatballs, a meatloaf, on a salad, in soup or chili, on top of cauliflower rice or vegetables or on top of chicken or a pork chop. Freeze in batches and defrost when you want to use.Print
- 4 cups tomatoes (cherry or pear)
Preheat oven to 250°F.
Slice the tomatoes in half and place on a baking sheet cut side up. Place in the oven and cook and 1.5 hours. Rotate the baking sheet, then reduce oven temperature to 200°F and bake for an additional 1.5 to 3.5 hours, checking every 30 minutes for tomatoes that are done and removing those. Small tomatoes will take about 3 hours, while bigger tomatoes will take more like 5 hours.